This has been maybe one of the most testing required recipe for a long time. I’ve baked multiple batches of donuts in the past month to get the structure and taste to be nothing less than perfect. But before we get any further, I have to say, even though this is something I struggled a big time in the beginning: you don’t need a donut pan to make these donuts become perfect. And because I didn’t have one, you can do it too! 🙂
And then back to the donuts. You may wonder why anyone would ever put sweet potato in their donuts, but it really is the secret ingredient to get the fluffiest and still deliciously moist texture ever. Besides sweet potato and nutmeg make the donuts taste oh-so-sweet and Christmassy. Thanks to the natural sweetness of sweet potato, you don’t even need to add that much any other sweeteners. If that’s not good enough, the heavenly gooey cinnamon peanut butter date frosting is seriously the best thing on earth. (Sometimes I even make an extra batch just to spread on my toast.)
So let’s continue this Christmas recipe saga with my Sweet Potato Donuts with Cinnamon Peanut Butter Frosting,
here’s how to do it:
The Sweet Potato Donuts
(makes approx. 6-8 donuts)
1 cup mashed sweet potato (about one medium-sized)
2 tbsp extra virgin coconut oil
1-2 tbsp agave nectar or pure maple syrup (depending on how sweet you like it)
1 tsp pure vanilla extract
1 cup brown rice flour
1 tbsp potato starch
1 tsp ground nutmeg
1 ½ tsp baking powder
½ tsp baking soda
pinch of salt
- Start by preheating oven to 190°C and line a baking tray with parchment paper. Or if you have a donut pan, grease it with a bit of coconut oil.
- In a pot warm the sweet potato mash a bit (if it’s cold), but don’t bring to boil. Add the coconut oil, agave nectar or maple syrup and vanilla extract, stir well to combine.
- In a large bowl mix all the dry ingredients together, stir well to combine.
- Add the sweet potato -mixture and stir well.
- Form the dough into 6-8 even-sized donut rings or scoop the batter into your donut pan. Bake in the oven for about 15-20 minutes or until golden. Remove out of the oven and let cool while making the frosting.
The Cinnamon Peanut Butter Frosting
12-15 fresh small dates (pits removed)
3 tsp natural peanut butter (no added sugar)
1 tsp ground cinnamon
juice and zest of half an orange
Place all the ingredients into a food processor/blender and blend until an even smooth paste comes out. Spread generously on top of the donuts, serve and enjoy!
Thank you for reading, hope you like it!
Have a beautiful week! 🙂
PS. For more Christmas deliciousness, check also the Raw Bounty Bliss Balls 😉