Sweet Potato Donuts

I was looking for a “healthy” donut recipe that used the deep-frying method, not the oven-baked method, since I just got a deep fryer. I couldn’t find what I was looking for, so combined the Plain Cake Doughnut recipe, with another healthier recipe, then added a few extra touches with a friend one rainy day, and came up with this.



Step: 1

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Step: 2

Combine 2 cups plus 3 tablespoons flour, brown sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Stir in melted butter until crumbly.

Step: 3

Combine sweet potatoes, milk, applesauce, egg, and vanilla extract in a medium bowl. Mix well.

Step: 4

Pour wet ingredients into dry ingredients and combine, kneading well.

Step: 5

Turn out onto a well floured surface and roll to 1/4-inch thickness. Cut with a donut cutter.

Step: 6

Slowly lower the doughnuts into the hot oil. Fry in batches, turning once, until golden, about 2 minutes.


Per Serving: 218 calories; protein 3.2g; carbohydrates 28.9g; fat 10g; cholesterol 21mg; sodium 331mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.

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