Sweet-Potato Doughnuts 3 Ways

Delight every member of the family with a fresh spin on homemade doughnuts.

Create fluffy, cake-style sweet-potato doughnuts (and doughnut holes!) and learn to top them in three totally different, delicious ways. Surprise your nearest and dearest with a fresh batch, and don’t forget to save some for yourself!

Sweet Potato Doughnuts Recipe
: 24 doughnuts and 24 doughnut holes
Prep time: 30 minutes
Chill time: 3-5 hours
Cook time: About 3 minutes per batch
Difficulty: Easy
You’ll need: 7.5 & 2.5 centimetre (3- and 1-inch) round cutters

875 mL (3 1/2 cups) all-purpose flour
5 mL (1 tsp) salt
20 mL (4 tsp) baking powder
2 mL (1/2 tsp) baking soda
5 mL (1 tsp) ground cinnamon
2 mL (1/2 tsp) ground ginger
1 mL (1/4 tsp) ground cloves
45 mL (3 tbsp) butter, melted and cooled slightly
250 mL (1 cup) sugar
2 large eggs
125 mL (1/2 cup) buttermilk
125 mL (1/2 cup) sour cream
5 mL (1 tsp) vanilla extract
250 mL (1 cup) cooked, mashed sweet potato (about 1 medium sweet potato)
Vegetable oil, for frying


  1. Whisk together all dry ingredients except for sugar. Set aside.
  2. In the bowl of an electric mixer, combine melted butter and sugar and beat. Add eggs, buttermilk, sour cream and vanilla. Beat at medium speed until blended. Mix in mashed sweet potatoes.
  3. With a sturdy spoon, gradually stir flour mixture into sweet potato mixture, until uniformly combined. Do not overwork dough. It should be sticky.
  4. Wrap securely in plastic wrap and chill for 3-5 hours.
  5. Line 2 baking sheets with paper towels and set aside.
  6. Pour oil to a depth of 4 centimetres (1 1/2 inches) in a large Dutch oven, heavy pot or fryer.
  7. Heat oil to 180°C (350°F).
  8. On a generously floured surface, roll out chilled dough to 1.25 centimetre (1/2-inch) thickness.
  9. Cut out circles with a 7.5 centimetre (3-inch) cutter, and then cut out the centre of each with a 2.5 centimetre (1-inch) cutter, dipping into flour before each cut.
  10. Reroll dough scraps and repeat until little to no dough remains.
  11. Working in batches, fry the doughnuts until golden brown, about 1 1/2 minutes per side. Fry the doughnut holes about 1 minute per side.
  12. Transfer to baking sheets to drain.
  13. Leave plain or top as desired and serve immediately.

Doughnut Topping Ideas
They’re delightful on their own, but adding toppings to your sweet-potato doughnuts can put a sweet, unique twist on them, too:

Cinnamon and Cayenne Dust

  1. Combine 250 mL (1 cup) confectioner’s sugar, 5 mL (1 tsp) cinnamon and a pinch of cayenne pepper to taste.
  2. Pour spiced sugar into a large, re-sealable plastic bag.
  3. Drop in the doughnuts, seal the bag and shake to coat.

Maple-Molasses Glaze

  1. Combine 250 mL (1 cup) confectioner’s sugar, 45 mL (3 tbsp) maple syrup and 5 mL (1 tsp) molasses.
  2. Add 5 mL (1 tsp) milk to make a thick but pourable glaze.
  3. Dip tops of doughnuts in the glaze and let stand until set.
  4. Sprinkle doughnuts with chopped nuts or crumbled gingersnaps before the glaze sets. A pinch of cinnamon dust on top does the trick, too.

Tip: Add more milk drop-by-drop if needed. Be mindful not to make the glaze runny.

Bacon-Dipped Doughnut Holes

  1. Crisp 6 strips of bacon in a skillet.
  2. Remove and chop into small pieces.
  3. Combine bacon with 125 mL (1/2 cup) sea salt.
  4. Mix bacon mixture with 125 mL (1/2 cup) granulated sugar and roll warm doughnut holes to lightly coat.

Personalize Toppings to Your Taste
Smear them with marshmallow frosting, dunk them in gooey caramel or sprinkle them with crunchy sea salt. The only rule of toppings: Don’t hold back.

Do you have any unique doughnut topping ideas? Let us know in the comments section below!



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