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.
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.
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 …
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!
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.
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?
Don't miss a recipe! Subscribe here.
Comments