Mmm Donuts -Homer Groan-

With some free time on my hands I decided to finally try out this Sweet Potato Donut recipe I kept staring at. I chanced upon the recipe thinking of how delicious it’ll be and coincidentally we were at the grocery store and my grandma pointed out that sweet potatoes were on special. -Heavenly music plays- it was fate, I thought. Plus the pictures Pinch of Yum posted made me drool .

Sweet Potato Doughnuts

1 Tbsp instant yeast
1 egg + 1 yolk
1/3 cup brown sugar
2 ¼ tsp baking powder
1 ½ tsp salt
¾ tsp ground nutmeg
1 cup milk, lukewarm
sweet potato puree (from about one medium sweet potato)
6 tbs. butter, melted
1 tsp. vanilla
5 1/2 cups flour


1. Combine all ingredients except flour. Whisk until smooth.
2. Add flour and knead for 10 minutes.
3. Place in a greased, covered bowl and allow to rise for about an hour.
4. Roll out dough to 1/2 inch thick and cut out doughnuts.
5. Place cut doughnuts and doughnut holes on a greased plate. Cover and allow to rise in a semi-warm place until doubled in size (about 30 minutes).
6. Heat oil to medium heat (about 350 degrees). Fry each doughnut a minute or two on each side until cooked. Place on a plate with paper towels to drain.
7. Dip in glaze and allow to cool on a cooling rack.


Usually my house doesn’t have a bunch of spices ready at my disposal, so when I saw nutmeg on the ingredients list after I came back from the grocery store I was not pleased. I was asking my brother, Alan, if he thought it would still taste okay without it since it was only 3/4 tsp. He thought it’d be okay but it wouldn’t have the oomph that it should’ve had. I sighed to myself and half-heartedly flipped through the cabinets to get my liquid measuring cup and BAMMM a jar of nutmeg. I was giddy because last time I needed some paprika to make fried chicken and I thought we wouldn’t have that either. But there it was. It’s a good thing Alan and my dad went spice shopping at the grocery store the other day .

Can you believe I’ve never used nor know the smell of nutmeg before this? So.. I unknowingly took a huge whiff of it and started coughing like crazy …. Then of course I had to let my mom take a whiff too. Both of us looked like losers standing their cringing. As I started putting all the ingredients into my big, steel bowl I realized a little too late that this is going to make a ton of donuts. My family isn’t that into baked goods so there’s always a bunch left over after I take like… my 2 cookies/cupcakes for myself -shifty eyes-. Maybe we also made them a little small, I’m not sure, I think I had like 30 donuts… maybe 40.. >: O They turned out nice though.

Was so cool watching them quickly inflate once you placed them into the oil. I didn’t know they were fried until Alan told me one time after making some donuts in his foods class. The only thing about the donuts is that I wish it had more sweet potato taste. I guess I was hoping I would taste it more in the donut so it’d be a more natural sort of sweet. Mostly, I tasted the nutmeg.. LOL . I see some Asian recipes that didn’t use so many ingredients and more sweet potatoes instead so maybe I’ll try those out in the future.

I tried out the glaze PoY posted too that’s why it’s shiny in the picture.

— 3/4 cup cream, 2 tbs. butter, and about 1 1/2 cups sugar melted together.

Just like she said.. it got kind of wet later LOL. I think some of them had their glaze melted off . It tasted heaps more delicious with the glaze though so.. yes haha! It’s a very simple recipe though so give it a try if you want some homemade donuts! Oh yes.. also I wish people put how much puree they actually used.. What’s a medium sized sweet potato even supposed to be?? LOL! All the recipes for sweet potato donuts just said the size, I was like, crap…. let’s hope this is enough puree…

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