Sweet Potato Donuts

Learn how to make these irresistable donuts made from sweet potato. They are completely gluten free, suitable for vegans and baked in the oven. No copious amount of oil or sugar is used making them a perfect guilt free treat.

Course Baked goods

Cuisine American

Prep Time 30

Cook Time 15

Total Time 45

Servings people

Calories 302kcal

Author Charla

Ingredients

1 flax egg (1 tablespoon ground flax with 3 tablespoon warm water)
1 cup sweet potato (133g)mashed
1 cup almond milk (250ml)
⅓ cup smooth nut butter (83g)(peanut or almond butter)
2 cups gluten free oats (162g)(can use oat flour)
2 tablespoon sorghum flour
4 tablespoon raw cane sugar
1 tablespoon baking powder
1 teaspoon vanilla
½ teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon pink salt
apple juice for spritzing

To dust the donuts

⅔ cup powdered sugar (80g)

Instructions

Preheat the oven to 180C/356F.
Grease a non stick donut pan with baking spray or coat lightly with olive oil and set aside.
In a small bowl combine the ground flaxseed with the warm water, whisk and set aside.
Meanwhile, add the sweet potato, almond milk, nut butter, oats, raw cane sugar, baking powder, sorghum flour, vanilla, nutmeg, cinnamon, ginger and pink salt in a blender.
Pulse into a smooth consistency.
Spoon or pour the batter into the donut pan, being careful not to overfill (you may need to repeat this step in batches).
Bake the donuts for 10-12 minutes or until lightly brown.
Once baked, remove from the oven and allow to cool down on a wire rack.
Lightly spritz both sides of the donut with apple juice.
Prepare the powdered sugar by placing it in a ziplock or a secure bag.
Working two at a time (only do this when you are about to eat them), drop the donuts into the bag, close it and shake gently to coat in the powdered sugar.
Remove the donuts and set aside and repeat the above step with the rest of the donuts.

Video

Notes

ONLY dust the donuts with the powdered sugar when you are ready to eat the donuts and not before.

This is the recipe link that you need for the Powdered Sugar and the Flax Egg.

These donuts are not suitable for freezing.

Store the donuts in an air tight container and consume within 24 hours.

Don't overfill your donut pan, you want to fill it, roughly ¾ but not to the point where the hole is covered, unless you don't want ring donuts.

Use oil or baking spray on the pan, non stick or not, it's advisable to grease the pan first.

I highly recommend using a zip lock/secure bag to dust the donuts with the powdered sugar to ensure that it sticks.

Nutrition