Today I’m sharing this fantastic recipe for Mashed Sweet Potato Donuts with you and I’m hosting my own personal giveaway of a NuWave induction cooktop for you to make them with (details about the giveaway follows after the recipe). *Note – The NuWave giveaway has ended.
*Note – you don’t need an induction cooktop to make these Mashed Sweet Potato Donuts. They can be made on the stovetop or with a countertop fryer just as easily, but controlling the oil temperature may not be as easy as it is with induction frying. Additional information regarding the NuWave induction cooktop can be found near the end of this post.
There is nothing as heartwarming and comforting as the gift of a homemade donut! If you’re lucky enough to be the recipient of one (or a dozen), then you know what I’m talking about.
If you have someone you love with all your heart, make them a batch of Mashed Sweet Potato Donuts. No words needed. Feel the love!
**Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making Mashed Sweet Potato Donuts with Cinnamon & Sugar is available near the end of this post.
The ingredient list for making Homemade Mashed Sweet Potato Donuts is as follows;
- mashed sweet potatoes (leftovers work great for this recipe)
- all-purpose flour
- baking powder
- baking soda
- ground cinnamon
- freshly grated nutmeg
- brown sugar
- granulated sugar
- pure vanilla extract
- light colored oil for frying (I use peanut oil, but canola or vegetable oil is fine)
If you’re ready, let’s begin making Mashed Sweet Potato Donuts with Cinnamon & Sugar. I’ll walk you through the easy instructions;
In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In another large bowl, blend together the shortening, brown sugar, milk, mashed sweet potato, vanilla, and eggs.
Gradually add the dry ingredients into the wet ingredients, beating just until a soft dough is formed.
Turn the dough out on a counter and sprinkle with enough flour so the dough is still soft but not too sticky. Roll the dough to an approximate ½” thickness. Use a round cutter to cut out donuts (rerolling the scraps is recommended to make 24 donuts). Use your thumb and press a hole in the center of each, stretching if needed.
Bring approximately 3″ of oil to a temperature of 375-degrees, and carefully add the donuts (2 or 3 at a time) to the hot oil. Fry the dounts on both sides until golden brown and puffed.
Carefully remove the fried donuts from the oil using a large slotted spoon and immediately toss the hot donuts in cinnamon sugar. Serve warm or at room temperature.
These Mashed Sweet Potato Donuts freeze wonderfully well, so even though this recipe makes approximately 2 dozen, you don’t have to eat them all at one time…unless of course, you have family and friends that will help you devour them within moments of placing them on a plate.
Once these Mashed Sweet Potato Donuts take a swim in the hot frying oil and become golden brown, they then take a dip in a cinnamon sugar bath which coats each donut with just the right amount of spicy sweetness. Ohhhh! Ahhhh!
If you’re a little skeptical of how Mashed Sweet Potato Donuts will taste, don’t be. You’re going to absolutely love them! While they’re a wonderful autumnal treat, they can be made and eaten any time of the year.
Watch out apple cider donuts! These Mashed Sweet Potato Donuts will give you a run for your money!
We brought my father-in-law a dozen of these Mashed Sweet Potato Donuts. As he’s aged (he’s 94 and under hospice care), his taste buds for sugary sweet treats have increased tremendously.
Even though he’s mostly on a pureed diet (don’t worry, I brought him plenty of pureed foods, too) I knew he’d be able to enjoy and appreciate these soft, sweet, cake-like treats.
Did you know that as we age our taste buds more acutely recognize sweet foods as opposed to any other type of foods? We learned this fact from his day nurse, and I find it fascinating. Who knew? You can read more about how our sense of taste changes from this article from Bon Appetite.
If you’re a lover of sweets for breakfast (or anytime for that matter), please click on the following Kudos Kitchen recipe titles I think you’ll also enjoy;
- Sweet Streusel Strawberry Crescent Muffins
- Blueberry Lemon Scones with Lemon Icing
- Homemade Stick Caramel Sweet Rolls
- Flaky Blueberry Cheese Danish
Below is the printable recipe card for today’s Mashed Sweet Potato Donuts with Cinnamon & Sugar. If you enjoy this recipe and are anxious to give it a try, I’d appreciate if you’d take a moment to give this recipe some feedback by way of stars. Thank you so very much! 🙂
- 3½ cups all-purpose flour, plus more for rolling
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- ¼ cup shortening, I used butter flavor
- 1 cup packed brown sugar, light or dark
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups prepared mashed sweet potatoes
- ½ cup milk
- 4-6 cups peanut oil, canola or vegetable may be substituted
- 1 cup granulated sugar
- 1½ tablespoon ground cinnamon
In a large, high sided pot, heat the oil to 375-degrees.
In a large bowl, whisk together the flour, baking soda, salt, baking powder, nutmeg, and cinnamon.
In a separate bowl cream together the shortening and brown sugar. Add in the eggs, vanilla, mashed potatoes, and milk. Blend until fully incorporated.
Add the flour mixture, 1/3'd at a time and on low speed into the creamed shortening mixture until all the flour is fully incorporated and the dough is soft and pliable.
Turn the dough out onto a lightly floured surface.
*Note - if the dough seems too sticky, knead in a little extra flour. You're looking for a soft dough but not an extremely sticky dough.
Roll the dough out to an approximately, uniformly ½" thickness.
Use a 3" round cookie cutter or biscuit cutter that has been dipped in flour and cut out as many circles as you can. Set them aside on a lightly floured surface.
*Note - You can re-roll the scraps and continue cutting circles from the remaining dough.
Use your thumb to poke holes into the center of the circles (more flour on your hands may be needed) and gently stretch the donuts into shape.
Use a large slotted spoon or spider strainer and carefully place about 4-5 donuts in the hot oil to fry about 3-4 minutes on each side or until deeply golden brown.
*Note - if the oil is too hot, the donuts will brown quickly and still be raw in the middle. Try and keep your oil temperature as constant as possible to avoid this. Or, if it's not hot enough, the oil will saturate the dough making your donuts greasy.
Carefully removed the cooked donuts from the oil (using the strainer) and place them into a bowl with the cinnamon sugar. Toss to coat.
Serve warm or at room temperature.
These donuts freeze well for up to 3 weeks if wrapped well with parchment paper or wax paper in between each donut.
*Tip - to check if your oil is up to temperature without a thermometer, dip the handle of a wooden spoon in the hot oil and if small bubbles form (think champagne bubbles), you're good to go.
Tools and equipment;
measuring spoons, measuring cups, stand mixer or hand mixer, whisk, large slotted spoon, rolling pin, baking sheets (optional), large high sided pot (for frying), 2 large bowls, 1 medium bowl, nutmeg grater (optional), 3" round cookie (or biscuit) cutter, thermometer.
I sincerely hope you’ve enjoyed this recipe for Mashed Sweet Potato Donuts with Cinnamon & Sugar as much as I’ve enjoyed bringing it to you!
And now, because you been so patient and have taken the time to look at all my pictures, and you’ve read carefully through the recipe (you did, didn’t you?), here is your chance to win a brand new, never before used NuWave Induction Cooktop (a $99 value) for your very own. Because I’m a giver! 🙂
What I love about the induction cooktop method of frying is that the oil temperature stays constant, no matter how many batches of Mashed Sweet Potato Donuts, French fries, or fritters you’re making.
The induction cooktop also portable, so as long as you have an outlet to plug into, you’re good to go. One thing you will need to be aware of is that not all cookware is induction cooktop compatible. In order for cookware to be induction cooktop compatible, it must be made of magnetic based metal, such as cast iron or magnetic stainless steel.
Once you have the proper cookware for induction cooktop cooking (which you may already have in your cabinets), you’re ready to fry up these incredibly delicious Mashed Sweet Potato Donuts in a matter of minutes.
THIS CONTEST IS OFFICIALLY CLOSED. CONGRATULATIONS TO SHARYL W. YOUR NEW COOKTOP WILL BE ON ITS WAY TO YOU SHORTLY! THANK YOU TO ALL WHO ENTERED!
This contest will run for 7 days until 7:30 pm (central time) on September 10, 2014. The winner will be notified via email (and on my facebook page) and will have 48 hours to claim their prize or else another winner will be selected. This giveaway is open to US residents only. Sorry to all my Canadian friends but I honestly can’t afford the shipping 🙂
Just one more thing before you go. I painted this custom set of champagne flutes to coordinate with a western theme wedding (note the bandannas at their necks) and the couples wedding colors of orange and turquoise.
I thought it would be a fun set to coordinate with a recipe for Mashed Sweet Potato Donuts because they’re both so sweet, and the colors compliment each other nicely!
Should you have any questions regarding this recipe for Mashed Sweet Potato Donuts with Cinnamon & Sugar, or anything else you’ve seen on my site, please don’t hesitate to contact me directly, or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
For additional information regarding my Kudos Kitchen recipes, and/or my hand painted glassware or fabric items, please follow me on;
Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
Until we eat again, I hope you have a delicious day!