Baked Sweet Potato Doughnuts

I love a good doughnut, especially since this last pregnancy with Elise. What I don’t love is the calorie and sugar content in doughnuts. Sigh.

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Enter these baked sweet potato doughnuts. While they may not be the healthiest breakfast (or snack…) option, they aren’t too bad for a doughnut fix in my mind. We’ll compare to other doughnut shops later. Plus, vegetables in doughnuts?! That has to be worth something. I need sugar in my life.

I recently purchased this doughnut pan so that I could make baked doughnuts at home. It was a good purchase and makes doughnut-baking probably a little too easy 😉

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For these donuts, I used a simple frosting from Joy the Baker that made for easy dipping.

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And then, of course, sprinkles are a necessity if you have kids… or sometimes just for yourself.

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If you make these in the afternoon, you end up with a really awesome snack, and I promise that you will be so happy when you wake up the next morning with doughnuts to eat.

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Another thing to be happy about?  These are much healthier than other doughnuts of the same style from chain doughnut shops. Check this out (or don’t look if you are going to grab a doughnut from a shop sometime soon…):

Our Doughnut Dunkin’ Donuts Tim Horton’s
Calories 177 350 250
Carbs (g) 24 40 33
Protein (g) 3 4 4
Fat (g) 8 19 11
Sodium (mg) 178 340 270
Sugar (g) 12 20 15
Vitamin A 26% 4% 0%

 

Baked Sweet Potato Doughnuts
Adapted from How Sweet Eats and Joy the Baker

Ingredients:

Doughnuts:
1/2 cup oat flour (make your own in the food processor using 1/2 cup quick oats)
1/2 cup all purpose flour
1/4 cup pecan meal (make your own in the food processor using a heaping 1/4 cup of pecans)
2 tbsp sugar
1 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
1/8 tsp ground ginger
2 eggs
1/4 cup + 2 tbsp milk
1/3 cup sweet potato puree (roast at 425˚F for an hour and a half, then puree)
1/4 cup maple syrup
2 tbsp unsweetened applesauce
2 tbsp vegetable or canola oil
1 1/2 tsp vanilla extract

Frosting:
1 cup powdered sugar
2 tbsp milk (up to 3 tbsp if needed)
1/2 tsp vanilla extract

Directions

  1. Preheat oven to 350˚F and spray doughnut pan with nonstick spray.
  2. Whisk together the dry ingredients: flours, pecan meal, sugar, baking powder, salt, and spices.
  3. In a separate bowl, whisk together the wet ingredients: eggs, milk, sweet potato puree, maple syrup, applesauce, oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Add batter to the doughnut pan, filling each reservoir just to the top.
  6. Bake doughnuts at 350˚F for 18-20 minutes.
  7. Mix together all of the frosting ingredients in a wide-mouthed bowl.
  8. Flip the doughnut pan onto cooling rack. Once slightly cooled, dip each doughnut into the frosting and place back on the rack to cool completely. Add sprinkles or other toppings if desired.

Recipe makes 10-12 doughnuts.

One thought on “Baked Sweet Potato Doughnuts

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