Ingredients with Measurements:
- 1 cup mashed sweet potatoes
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
Special equipment needed:
- Doughnut cutter or 2 different sized round cookie cutters
- Deep fryer or large pot for frying
- Candy thermometer
Step-by-step instructions:
1. In a large mixing bowl, combine the mashed sweet potatoes, sugar, melted butter, eggs, and vanilla extract. Mix until well combined.
2. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Gradually add the dry ingredients to the sweet potato mixture, alternating with the milk. Mix until a smooth dough forms.
4. On a lightly floured surface, roll out the dough to 1/2 inch thickness. Use a doughnut cutter or two different sized round cookie cutters to cut out doughnuts and doughnut holes.
5. Heat the oil in a deep fryer or large pot to 375°F. Use a candy thermometer to monitor the temperature.
6. Carefully drop the doughnuts into the hot oil, frying for 1-2 minutes on each side until golden brown.
7. Remove the doughnuts from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
8. Serve the sweet potato doughnuts warm, dusted with powdered sugar or glazed with your favorite icing.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Temperature:
Oil temperature for frying: 375°F
Serving size:
Makes 12-15 doughnuts
Nutritional information:
Calories: 220
Fat: 7g
Saturated Fat: 4g
Cholesterol: 45mg
Sodium: 220mg
Carbohydrates: 36g
Fiber: 1g
Sugar: 13g
Protein: 4g
Substitutions for ingredients:
- Brown sugar can be substituted for granulated sugar
- Margarine can be substituted for unsalted butter
- Soy milk or almond milk can be substituted for regular milk
Variations:
- Add chopped pecans or walnuts to the dough for a crunchy texture
- Use pumpkin pie spice instead of cinnamon and nutmeg for a different flavor profile
- Top the doughnuts with a cream cheese frosting instead of glaze
Tips and tricks:
- Make sure the oil is at the correct temperature before frying to ensure even cooking
- Use a slotted spoon to carefully remove the doughnuts from the oil to avoid splatters
- Dust the doughnuts with powdered sugar while they are still warm for better adherence
Storage instructions:
Store the sweet potato doughnuts in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the doughnuts, place them in a 350°F oven for 5-7 minutes until warmed through.
Presentation ideas:
Arrange the sweet potato doughnuts on a platter and dust them with powdered sugar or drizzle them with glaze for a beautiful presentation.
Garnishes:
Sprinkle chopped nuts or coconut flakes on top of the glaze for added texture and flavor.
Pairings:
Serve the sweet potato doughnuts with a hot cup of coffee or tea for a perfect breakfast or dessert pairing.
Suggested side dishes:
Fresh fruit or a side of bacon would be a great accompaniment to these sweet potato doughnuts.
Troubleshooting advice:
If the dough is too sticky, add a little more flour until it is easy to handle. If the doughnuts are too tough, try reducing the cooking time or lowering the oil temperature slightly.
Food safety advice:
Make sure the oil is at the correct temperature before frying to avoid undercooked doughnuts. Always use caution when working with hot oil.
Food history:
Doughnuts have been a popular treat for centuries, with the first recorded recipe dating back to the 1800s. Sweet potato doughnuts are a modern twist on this classic treat.
Flavor profiles:
Sweet potato doughnuts have a sweet, slightly nutty flavor with a hint of warm spices like cinnamon and nutmeg.
Serving suggestions:
These sweet potato doughnuts are perfect for breakfast, brunch, or dessert. Serve them warm with your favorite hot beverage for a delicious treat.
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