Sweet Potato Donuts

Makes 2 dozen donuts plus 2 dozen donut holes

Prep time: 30 minutes

Chill time: 3 hours to overnight

Cook time: About 3 minutes per batch

You’ll need: 7.5 cm (3”) and 2.5 cm (1”) round cutters

INGREDIENTS

Dry Ingredients

875 mL (3 1/2 cups) all-purpose flour

5 mL (1 teaspoon) salt

20 mL (4 teaspoons) baking powder

2 mL (1/2 teaspoon) baking soda

5 mL (1 teaspoon) ground cinnamon

2 mL (1/2 teaspoon) ground ginger

0.5 mL (1/8 teaspoon) ground cloves

Wet Ingredients

45 mL (3 tablespoons) 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 teaspoon) vanilla extract

250 mL (1 cup) cooked, mashed sweet potato (about 1 medium sweet potato)

Vegetable oil, for frying

 

DIRECTIONS

1. Whisk together dry ingredients and set aside.
2. In the bowl of an electric mixer, combine melted butter and sugar and beat to combine. Add eggs, buttermilk, sour cream and vanilla. Beat at medium speed until well combined. Add sweet potatoes and mix until combined.
3. With a sturdy spoon, gradually stir flour mixture into sweet potato mixture, until uniformly combined. Be careful not to overwork the dough—it will be sticky. Wrap securely in plastic wrap and chill for at least 3 hours and up to overnight.
4. Line 2 baking sheets with paper towels and set aside.
5. Pour oil to a depth of 3.77 cm (1 1/2") in a large Dutch oven, heavy pot or fryer. Heat oil to 182.22°C (360°F).
6. Meanwhile, on a generously floured surface, roll out chilled dough to 1.27 cm (1/2") thickness. Cut out circles with a 7.5 cm (3”) cutter, then cut out the centre of each with a 2.5 cm (1”) cutter, dipping into flour before each cut. Re-roll dough scraps and repeat until little to no dough remains.
7. Working in batches, fry the donuts until golden brown, about 1 1/2 minutes per side. Fry the donut holes about 1 minute per side. Transfer to prepared baking sheets to drain.
8. Leave plain or top as desired and serve immediately; donuts taste best the day they’re made.

3 Sweet Potato Donut Toppings

They’re delightful on their own, but feel free to mix and match toppings as you please:

• Cinnamon & Cayenne Dust: Combine 250 mL (1 cup) confectioners’ sugar, 5 mL (1 teaspoon) cinnamon and scant 1 mL (1/4 teaspoon) cayenne pepper or more to taste. Roll warm donuts in the spiced sugar.

Tip: Alternatively, pour spiced sugar into a large, re-sealable plastic bag. Drop in the donuts, seal the bag and shake to coat.

• Maple-Molasses Glaze: Combine 250 mL (1 cup) confectioners’ sugar, 45 mL (3 tablespoons) maple syrup and 5 mL (1 teaspoon) molasses. Add 5 mL (1 teaspoon) milk to make a thick but pourable glaze. If more milk is needed, add just a few drops at a time, being sure not to make it too runny. Dip the tops of donuts in the glaze and let stand until set.

Tip: For extra crunch, sprinkle donuts with chopped nuts or crumbled gingersnaps before the glaze sets. A pinch of cinnamon dust on top does the trick, too.

• Bacon-Dipped Donut Holes: Process 6 strips cooked bacon in a food processor until a paste begins to form. Add 125 mL (1/2 cup) sea salt and pepper to taste, then pulse until well combined. Mix 2 mL (1/2 teaspoon) bacon-infused salt with 125 mL (1/2 cup) granulated sugar. Roll warm donut holes in the blend to lightly coat.

Tip: Personalize toppings to your taste—anything goes! Smeared with marshmallow frosting, they taste just like the beloved casserole. Dunked in caramel and sprinkled with sea salt, the flavour’s more refined. The only rule of toppings: Don’t hold back.