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Sweet Potato Donuts

Quick and easy baked sweet potato donuts that combine the comforting flavors of cinnamon and nutmeg, perfect for brunch or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 donuts
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Donuts
  • 1 cup mashed sweet potatoes (cooked and cooled) Fresh sweet potatoes are preferred for better flavor.
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup milk (or your favorite milk alternative) Dairy-free options can be used.
  • 1 large egg
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter (or coconut oil for a healthier option)
For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons milk (or your favorite milk alternative) Can be adjusted for desired consistency.
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a donut pan or muffin tin.
  2. In a large mixing bowl, combine mashed sweet potatoes, sugar, milk, egg, and melted butter until well blended.
  3. In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Spoon the batter into the donut pan, filling each cavity about two-thirds full.
  6. Bake for 15-20 minutes or until golden brown and a toothpick inserted comes out clean.
Glazing
  1. While the donuts cool, mix powdered sugar, milk, and vanilla extract in a small bowl until smooth.
  2. Dip the tops of the cooled donuts into the glaze and let them set for a few minutes.

Notes

For the best flavor, use fresh sweet potatoes. Store leftover donuts in an airtight container at room temperature or refrigerate for longer storage. Can be frozen after cooling.