sweet potato doughnuts

When I saw the pictures of these sweet potato doughnuts on Fifteen Spatulas, I had to make them.  Hers looked so fluffy and gorgeous — just like this fluffy orange kitchen sponge that I love.

When it comes to doughnuts, health isn’t really a selling point.  If I want healthy for breakfast, I’d rather grab some Greek yogurt or egg whites rather than some cardboard-like healthy imposter of a doughnut.

But these taste amazing, like fluffy, sweet, doughy orange clouds and just happen to be way healthier than your average doughnut. Sweet potatoes just happen to be full of beta carotene and other antioxidants.  These just happen to be delicious with just a few tablespoons of butter in the batter, and just happen to be baked, not fried.  They also just happen to be dunked in butter and rolled in cinnamon sugar.  So we have nothing to worry about.

My dad’s a total traditionalist and I was worried he wouldn’t be too keen on a doughnut with a vegetable in it.  I was pleasantly surprised, he loved them, and ate two right out of the oven before I could photograph them!  The sweet potato flavor adds a subtle sweetness and a pretty orange color. This makes the perfect winter treat alongside a big mug of warm apple cider.

With love,


One 12-ounce sweet potato

3 tablespoons unsalted butter

1/2 cup whole milk

1 envelope instant dry yeast

1/2 cup granulated sugar

1/2 cup light brown sugar

1 1/4 teaspoons kosher salt

1/2 vanilla bean, seeds scraped

1/4 teaspoon freshly ground nutmeg

1 tablespoon dark rum

1 large egg

2 large egg yolks

3 1/4 cups bread flour, plus more for rolling


1 cup granulated sugar

1 teaspoon cinnamon

4 tablespoons unsalted butter, melted


  1. Prick the sweet potato all over with a fork and cook it in a microwave
    at high power for 10 minutes, until tender. Let cool, then peel and
    puree the sweet potato; you should have about 1 cup.

  2. In a small skillet, cook the butter over moderate heat until nutty and
    lightly browned, about 4 minutes. Scrape the browned butter and solids
    into a small bowl and let cool.

  3. In the same skillet, heat the milk until just warm, about 105°. Pour the
    warm milk into the bowl of a standing electric mixer fitted with the
    dough hook. Add the yeast and let stand for 5 minutes. Gently mix in the
    granulated sugar, light brown sugar, salt, vanilla seeds, nutmeg and
    rum. Add the sweet potato puree, browned butter and solids, egg and egg
    yolks and beat until combined. Add the 3 1/4 cups of bread flour and
    beat at medium speed until the dough is evenly moistened, about 2
    minutes. Increase the speed to moderately high and beat until a soft
    dough forms, about 5 minutes. Gather the dough into a ball and transfer
    to a buttered bowl. Cover and let rise in a draft-free place for 1 hour.

  4. Punch down the dough and let stand for 5 minutes. On a lightly floured
    surface, roll out the dough 1/2 inch thick. Using a 2 3/4-inch round
    cutter, stamp out as many rounds as possible. Using a smaller round
    cutter (1 inch), stamp out the centers. Transfer the doughnuts and holes
    to 2 parchment paper–lined baking sheets. Cover loosely with plastic
    wrap and let the doughnuts and holes rise in a warm place for 1 hour.

  5. Preheat the oven to 400° and position racks in the upper and lower
    thirds. Bake the holes for 10 minutes and the doughnuts for about 20
    minutes, until risen and golden.

  6. In a small bowl, combine the sugar and cinnamon. Put half of the hot
    doughnuts in a large bowl and drizzle with some of the melted butter;
    toss and turn to coat. Sprinkle with some of the cinnamon sugar and toss
    and turn until evenly coated. Repeat with the remaining doughnuts,
    butter and cinnamon sugar. Transfer the doughnuts to a platter; serve.

recipe showdown: sweet potato casserole

I thought it would be a good idea to try four very different recipes for this showdown. However, each of these recipes were very good in its own way.  I’m not saying that to be diplomatic.  Just like their is a perfect outfit for every occasion, there is a perfect sweet potato casserole for every occasion. Here’s the lowdown.

Martha Stewart’s Sweet Potato Casserole:
Perfect for kids, with a beautiful presentation that adults will enjoy as well!
Martha’s sweet potato casserole has a very simple base (just sweet potatoes, milk, and a dash of salt and pepper). But it’s topped with a big, bubbly layer of toasted marshmallows.  It is by far the prettiest of the four casseroles — the toasted marshmallows look so enticing and beautiful on the table!

Ruth’s Chris Sweet Potato Casserole:
Oh. My. God. This sweet potato casserole is knock-your-socks-off tasty.  The buttery, brown sugar topping gets all crispy and delightful.  My mom said she is still thinking about this casserole to this day!  Sure there’s a lot of buttery and brown sugar-y goodness in there, but in the taste department this casserole was the clear winner.

Oh She Glow’s Not Your Grandmother’s Sweet Potato Casserole:
This casserole held its own extremely well against its buttery and sugary counterparts. Sweetened with maple syrup and topped with coconut oil and whole wheat flour, this casserole is not only healthy, but delicious too! Trust me!

Kraft’s Oat Topped Sweet Potato Crisp:
This one was the only one that wasn’t a huge hit, the oats were a bit mushy, and the cream cheese added a strange tang to the sweet potatoes. 🙁

Hope this quick showdown helps you choose which sweet potato casserole to make for your Thanksgiving feast!

With love,