SWEET POTATO DONUTS

Serves: about 8 donuts

INGREDIENTS

• For the Donuts:
• 1 C. Whole Wheat Flour
• 1 C. All-Purpose Flour
• 1 Tbs. Baking Powder
• 2 Tsp. Ground Cinnamon
• ¼ Tsp. Salt
• ⅔ C. Mashed Sweet Potatoes, skins removed
• ¾ C. Non-Dairy Milk (I used soy milk)
• ⅓ C. Raw Turbinado Sugar (or other vegan sugar)
• 2 Tbs. Coconut Oil, melted
• 1 Tsp. Pure Vanilla
• For the Topping:
• 2 Tsp. Coconut Oil, melted
• 2 Tbs. Raw Turbinado Sugar
• ½ Tsp. Ground Cinnamon

INSTRUCTIONS

1. Pre-heat the oven to 350 degrees. Lightly grease a donut pan.
2. In a large bowl, combine the whole wheat flour, all-purpose flour, baking powder, cinnamon, and salt. In a small bowl, combine the mashed sweet potatoes, non-dairy milk, sugar, melted coconut oil, and vanilla. Add the wet ingredients to the dry ingredients and mix until they're just combined. Be careful not to over-mix.
3. Spoon or pipe the batter into the greased donut pan. Bake the donuts for 10-12 minutes, until they are golden brown and firm to the touch. Remove the donuts from the oven and allow them to cool.
4. On a small plate, prepare the topping by mixing the turbinado sugar and cinnamon.
5. Once the donuts have cooled, brush the tops with a small amount of coconut oil and dip each donut into the sugar/cinnamon mixture. The donuts can be stored at room temperature for a couple of days, or in the fridge for up to a week (if they last that long!).

NOTES

I mashed my own sweet potatoes (simply cut into large chunks, boil until fork-tender, remove the skins, and mash with a fork) and I also left them slightly chunky for some added texture. If you'd rather use canned sweet potato puree, that should also work.

I used a donut pan from Crate & Barrel, and this recipe made about 8 donuts. However, donut pans can vary a lot in size, so donut yield will likely vary. You may need to adjust your baking time accordingly.

No donut pan? No problem! You can use the batter to make delicious sweet potato muffins. Just bake the muffins for an additional 3-5 minutes, until a toothpick inserted in the center comes out clean. For mini muffins, bake for just 8-10 minutes total.