Baked Sweet Potato Doughnuts

Makes 6-8 doughnuts

For the doughnuts:

1 cup all purpose flour

1/3 cup granulated sugar

3/4 tsp. cinnamon

1/4 tsp. ground ginger

1/4 tsp. baking soda

1 tsp. baking powder

2 tbsp. (30 grams) butter, melted

1 egg

1/2 cup milk (preferably whole)

1/2 cup sweet potato puree (see below for directions to make sweet potato puree)

1 tsp. vanilla extract

For the garnish:

1/3 cup granulated sugar

Directions

Before we dive right into making these doughnuts, I’d like to take a second to talk about making sweet potato puree. I promise it’s super easy! To make the puree, prick some holes in your sweet potatoes with a fork (this keeps them from exploding in your oven) and bake them at 350*F (175*C) for 1-2 hours, depending on the size. You know they’re done when they feel soft (I usually test this with a fork). Be sure to put something under your sweet potatoes while they bake as they do have a tendency to leak sweet potato juice all over the place. Once they’re cool enough to handle, peel off the skin. It should practically fall off. Break them up a little, and then use a blender to make them into puree. If you want to make sure you have a nice, smooth puree, you can strain your puree through a sieve afterwards. I found 3 small sweet potatoes made about 1- 1.5 cups puree. Sweet potato puree can be made several days in advance, and stores very well in the refrigerator.

Now, onto the doughnuts! In a large bowl, whisk together your dry ingredients (flour, sugar, cinnamon, ginger, baking soda, and baking powder) until they’re well mixed. In a separate bowl, whisk together you wet ingredients (melted butter, egg, milk, sweet potato puree, and vanilla extract). Make sure to work out any lumps! Pour your wet mixture into your dry mixture, and whisk until a thick, lump-free batter forms. Pour (or better yet, pipe) your doughnut batter into a well-greased doughnut pan, and bake at 350*F (175*C) for 9-11 minutes, or until a toothpick inserted into the doughnuts comes out clean.

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