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Baked Sweet Potato Doughnuts with Maple Glaze

December 12, 2014 By Jessica

I will admit proofing dough (twice) then frying for a good long time is not something I look forward to doing after my big batch of latkes earlier in the week, even though it is customary to fry doughnuts for Chanukah. Although, I wouldn’t mind eating them (along with the rest of the gang) if a doughnut fairy (or is it donut?) came to make a batch of course … so with no fairy near, I decided to bake these sweet potato doughnuts – that’s right my friends sweet potato – nothing like you ever had before. Seriously.

You will realize what I am talking about as you pull them out of the oven. My goodness.

The smell of the sweet potato, with an almost pumpkin-spice like aroma, will quickly make you realize this is not a doughnut that will make it to the next day. Oh no, no, no. This one will have you wondering “why the heck haven’t I had a sweet potato doughnut before?”

We haven’t even discussed the maple glaze and sweet pecans on top. Now it gets a little sinful. In a good way.

A need to lick your fingers, kind of way … because you could never allow that sweet maple glaze go to waste. I know, that would be sinful.

Oh, and these just happen to be super healthy for you with all the Vitamin A, Vitamin C, Potassium, and Fiber in there. Super healthy for a doughnut, that is. Better than nothing, right?

Hope you enjoy my not-so-traditional-healthier-version of a Chanukah doughnut (or really an anytime doughnut come to think of it) it is one tasty little thing we couldn’t get enough of. I think I will be making another batch next week with possible a vanilla with toasted coconut glaze (ssh, don’t tell the kids, it’s a surprise!).

 

 

Makes 12 doughnuts

You will need 2 doughnut pans

Ingredients:

For the doughnuts:

2 cups roasted sweet potato, skin removed, or one 15 ounce can of yams, mashed
1/4 cup sunflower oil
2 teaspoons chia seeds
1/4 cup pure maple syrup (preferably Grade B)
2 tablespoons gf, non dairy sour cream (I used Wayfare brand)
1 teaspoon pure vanilla extract
1/4 cup white sorghum flour (I used all GF Bob’s Red Mill flours)
1/4 cup white rice flour
1/4 cup coconut flour
1/2 cup tapioca starch
1 teaspoon aluminum free baking soda
1 1/2 teaspoons aluminum free baking powder
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

dairy free, soy free buttery spread for greasing pans

For the glaze:

1 tablespoon dairy free, soy free buttery spread, melted
4 tablespoons pure maple syrup
1 cup powdered sugar, sifted

Sugared Pecans on top:

2 tablespoons coconut sugar, or cane sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/3 cup pecan pieces, toasted

 

Preparation:

Preheat oven to 350 degrees F. Grease doughnut pan with buttery spread, just enough to coat.

For the doughnuts:

To make homemade sweet potato puree:

Preheat oven to 400 degrees F. Wash and peel sweet potatoes, cut in halves, then set on parchment lined baking sheet. Bake for 45-55 minutes, or until very soft to the touch. When cooled mix as indicated below.

In a small bowl, combine sunflower oil and chia seeds, stir. Set aside to thicken.

Drain any liquid from roasted sweet potatoes or canned yams. Discard liquid. In a medium bowl, puree roasted sweet potatoes using a hand immersion blender. Add maple syrup, sour cream, and vanilla extract, mix using a mixer just until combined, about a minute.

In another bowl, blend the flours, baking soda, baking powder, kosher salt, cinnamon, and nutmeg. With mixer on low, slowly add the flour blend into the sweet potato mixture. Mix until just combined, it will be thick and hard to mix. Don’t over mix. Any flour on the bottom can be combined with a spoon or rubber spatula.

The batter should be thick, similar to a biscuit batter, and kind of difficult to put into the molds.

Note: If the batter appears thin or runny like a pancake batter add 1/4 cup of white rice flour to thicken it.

Vegan Gluten Free Baked Sweet Potato Doughnuts with Maple Glaze

Spoon a heaping 1/4 cup (approximately) of batter into each doughnut mold, making sure the raised center of the doughnut molds are covered. I use the back of a teaspoon to level each doughnut.

Bake for 30-35 minutes (mine were perfect at 30 minutes in my wall oven). Check to see if your doughnuts are done by inserting a toothpick. It is ready when just a hint of crumb stays on the toothpick.

Note: Ovens vary so if you find your toothpick came out sticky bake additional 3-5 minutes until ready.

Vegan Gluten Free Baked Sweet Potato Doughnuts with Maple Glaze

Let doughnuts cool for at least 30 minutes in the doughnut pans before transferring to a cooling rack.

Note: To keep things mess free, place the cooling rack over a parchment lined sheet pan to catch glazing drips.

Ready to glaze …

Vegan Gluten Free Baked Sweet Potato Doughnuts with Maple Glaze

For the glaze:

Meanwhile, in another bowl (lots of bowls when baking!), combine buttery spread, and maple syrup. Whisk to combine. Add the sifted powdered sugar, whisk until smooth and glossy.

Dip your cooled doughnuts into the glaze holding the doughnut so that the upper half will become covered by the glaze, then twist to catch the drips. Set on cooling rack. Repeat for all the doughnuts.

Spoon any remaining glaze over the doughnuts, or just eat it like I do!

Vegan Gluten Free Baked Sweet Potato Doughnuts with Maple Glaze

Vegan Gluten Free Baked Sweet Potato Doughnuts with Maple Glaze

For the pecan garnish:

Combine sugar and spices until well blended. Toast the pecans in a dry stainless steel skillet for 3-4 minutes, until it begins to brown and the pecans begin to permeate the air, tossing occasionally. Cool for a few minutes then add pecans to sugar, combine well.

Sprinkle sugared pecan pieces on top of the glaze before it sets. Serve immediately.

Note: Doughnuts freeze well, without glaze, sealed in an airtight/freezer safe container for up to a month. Glaze to be frozen separately.

Vegan Gluten Free Baked Sweet Potato Doughnuts with Maple Glaze

Excuse my messy fingers in the photo. I couldn’t help myself. I had to have one warm with glaze seeping into the doughnut. Can you see how moist that is?

Vegan Gluten Free Baked Sweet Potato Doughnuts with Maple Glaze

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Filed Under: dessert, vegan Tagged With: dairy-free, dessert, gluten-free, holiday, soy-free, vegan

« Zucchini Parsnip Latkes
Chanukah Sugar Cookies (gluten free, dairy free, egg free, soy free, vegan) »

Comments

  1. Rachel says

    December 12, 2014 at 11:21 pm

    I remember my mother frying the doughnut the morning of eve of Chanukah with the house smelling of dough. They were delicious but full of gluten, didn't know why I felt sick after. Thought it was from too many doughnuts. Doughnuts this pretty I will enjoy to my gluten free hearts content! I look forward to sticky syrupy fingers this Chanukah and am intrigued to try a sweet potato doughnut flavor. Once again you have opened me up to new flavors.
    Reply
    • Jessica says

      December 13, 2014 at 2:58 pm

      Thank you Rachel :) Hopefully no more sick, belly aches days on the horizon for you!
      Reply
  2. Amy says

    December 12, 2014 at 11:24 pm

    Ha Ha I would eat fried gf/df/sf also if a fairy entered my kitchen for a frying marathon!! Your delectable baked doughnuts look maavalous dahling from one Jewish balabusta to another hehe!
    Reply
    • Jessica says

      December 13, 2014 at 2:56 pm

      Thank you Amy!!
      Reply
  3. Beth says

    December 12, 2014 at 11:47 pm

    I am an all chocolate doughnut kind of girl but will say this looks too good to resist. I may have to venture out of my cave for a taste. Happy Chanukah!
    Reply
    • Jessica says

      December 13, 2014 at 2:56 pm

      I appreciate your considering a non-chocolate option. You will love this and quite surprised at how good this is. Give it a try. Happy Chanukah to you too Beth!
      Reply
  4. Liz says

    December 13, 2014 at 7:43 am

    This looks divine Jessica!
    Reply
  5. Jessica Srauss says

    December 13, 2014 at 7:47 am

    These look delicious. Sweet potato donuts (sp ?) are not something I would not think of and yet this is tempting me to bake these, especially how this is a super food. Wink, wink.
    Reply
  6. Jenna says

    December 13, 2014 at 7:52 am

    I will pass on frying doughnuts and that whole thing and will give a go for these doughnuts. I go gaga for sweet potato anything and this is calling me.. If I use eggs, how many should I use? Thanks!
    Reply
    • Jessica says

      December 13, 2014 at 2:53 pm

      I haven't made this with eggs so I am making a guess here with 2 eggs. Let me know how it turns out :)
      Reply
  7. Meg says

    December 13, 2014 at 7:53 am

    Baked doughnuts over fried anytime!
    Reply
  8. Cara says

    December 13, 2014 at 7:57 am

    A good doughnut is generally a messy experience. The looks of the dripping glaze on your sun kissed doughnut makes me want my OWN messy fingers to lick! YUM.
    Reply
  9. Stacey says

    December 13, 2014 at 8:03 am

    Your doughnuts sitting on the cooling rack look so fluffy and light. I want one now. Should the canned yams be plain? or sweet potato puree? Thanks Jessica.
    Reply
    • Jessica says

      December 13, 2014 at 2:48 pm

      Yes, canned yams should be without any sugar or spices. Sweet potato puree may have too much liquid, I am not sure on that, sorry.
      Reply
  10. Cindy says

    December 13, 2014 at 8:18 am

    These look amazing and the way you describe them I can't wait to make these doughnuts. It looks like a real treat.
    Reply
  11. Corinne says

    December 13, 2014 at 9:11 am

    Doughnuts look amazing and want to make these over the weekend! I don't have an immersion blender (it's on my list) yet, do you think a potato masher would work for this recipe? Thank Jessica :)
    Reply
    • Jessica says

      December 13, 2014 at 2:46 pm

      A potato masher will work fine so long the sweet potatoes are very soft. Enjoy!
      Reply
  12. Anne says

    December 13, 2014 at 9:49 am

    That bite. You have me at that bite. OMG
    Reply
  13. Shirley says

    December 13, 2014 at 9:54 am

    I just came across your blog after reading the Blogger Spotlight on you at Once a Month Meals site and see these incredible looking doughnuts. Glad I stopped by your site for a peek, your recipes look amazing. Think I'm going to treat myself with some doughnuts this weekend.
    Reply
    • Jessica says

      December 13, 2014 at 2:45 pm

      Thank you for visiting Shirley, I appreciate the love!
      Reply
  14. Yvette says

    December 13, 2014 at 11:32 am

    It's a good thing these are full of vitamins since I can more than a few of these gorgeous things ;)
    Reply
  15. Hannah says

    December 13, 2014 at 12:31 pm

    Unconvential Chanukah doughnuts in the best way! Love it!!
    Reply
  16. Shyla says

    December 14, 2014 at 10:43 am

    These look incredible!
    Reply
  17. Kimberly Tompkins-Gay says

    December 14, 2014 at 10:49 am

    That glaze!! Jessica if I make extra what else can I use the glaze for?? That photo second to last looks so amazing.
    Reply
    • Jessica says

      December 14, 2014 at 5:15 pm

      Kimberly, Thank you! You can store the glaze in the fridge for 2 weeks for more doughnuts or a mini loaf, maybe? I'm thinking a blueberry loaf or cranberry loaf, or even over a banana bread loaf (see my recipes for some inspiration)...
      Reply
  18. Lindsey says

    December 14, 2014 at 10:54 am

    Would covering the entire doughnut in glaze, as opposed to the top half, be alright?
    Reply
    • Jessica says

      December 14, 2014 at 5:11 pm

      Lindsey, I think it may stick to the cooling rack, and could break apart. What could be fun is a doughnut fondue, maybe? ...to have some bowls of glaze and pecans on the side and everyone dips doughnuts to their hearts content. How does that sound?
      Reply
  19. Susan says

    December 15, 2014 at 9:27 am

    These looks extraordinarily pleasant and rich/beautiful. What would you suggest I whip up to drink with these doughnuts? Hot cocoa, or tea? Cheers
    Reply
    • Jessica says

      December 16, 2014 at 8:52 pm

      Susan, this doughnut will compliment any beverage, well maybe not a vegetable smoothie... I personally love it with coconut milk egg nog, and dunked my doughnut into some :) Enjoy!
      Reply
  20. Val says

    December 15, 2014 at 10:42 am

    do we use grade a or b maple syrup?
    Reply
    • Jessica says

      December 16, 2014 at 8:43 pm

      I personally love Grade B for it's deeper, richer maple flavor. Grade A seems to taste more "watered down" in my opinion.
      Reply
  21. Jill says

    December 18, 2014 at 9:19 am

    I couldn't find Wayfare so I used Tofutti cream cheese. The batter was very thick and kind of messy to get into the doughnut pan so I used an ice cream scooper which made it easier. With all that I wanted to tell you I am printing this out and putting it into my recipe box because this was outstanding. It didn't taste like I was eating sweet potato, more like a spiced squash. A nice surprise without all the fried doughnut calories (almost!).
    Reply
  22. Elaine says

    December 18, 2014 at 10:26 am

    Thank Gd there are 8 nights of hannukah! Making these soon!!
    Reply
  23. Vicky says

    February 27, 2015 at 4:03 pm

    OMG my Friday night treat and I can't stop at one. These are soooo moist and maple-y!
    Reply
    • Jessica says

      February 28, 2015 at 8:53 am

      Vicky, thank you for sharing your comment. Happy to hear you love them!
      Reply
  24. Erin says

    November 5, 2015 at 8:13 pm

    I tried your recipe today and just wanted to comment how moist these donuts were. I chose not to add glaze and instead toss them into cinnamon sugar. This was heavenly!!
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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