Sweet Potato Baked Donuts Easy Healthy So Good

Sweet Potato Donuts

Baked donuts are like classic donuts, only they are baked, not fried. Which means that they are way easier to make at home, yet deliver super yummy results. They are just as easy to make as muffins and this version is one of our favorites for fall, but totally work any time of the year. This recipe has mashed roasted sweet potato and a little pumpkin pie spice, which a total win of a combination as far as the flavor goes. And they are soft and tender for the texture. The icing and sprinkles are optional, but are a really fun way to finish these. They’re a fun kids breakfast or snack, and you could also serve them for dessert if you wanted to!

Ingredients You Need

To make this recipe you need a few basic pantry staples including:

Whole wheat flour: The density of this flour works well with the other ingredients so there is a lot of nutrition, but also moisture.Baking powder and baking soda: These help the batter rise during baking.Cinnamon and pumpkin pie spice: These spices add lovely warm flavor.Mashed sweet potato: Plan to make this ahead of time so it’s cooled fully, or use canned sweet potato puree from the store.Milk: I use whole milk, but any type will work.EggUnsalted butterVanilla extract: “Pure” vanilla extract is preferred over imitation vanilla as the flavor is better. (To me anyway!)Brown sugar: I like to use a little brown sugar here as it adds both sweetness and a little moisture.

Ingredient Substitutions

Gluten-free: Use a 1:1 style gluten-free flour blend in place of the whole wheat flour.Dairy-free: Use nondairy plain milk and coconut oil in place of the butter.Egg-free: Omit the egg. Add ¼ cup additional milk and use ½ teaspoon baking soda.You can use pumpkin puree or mashed butternut squash in place of the mashed sweet potato if you prefer.

Step-by-Step Instructions

Here’s a look at the process involved in making this recipe. Scroll down to the bottom of the post for the full information. TIP: You can use pumpkin puree or canned mashed butternut squash puree if you prefer in this recipe. Pumpkin will be a little less sweet.

Easy Icing for Donuts

All you need to make a quick icing is yogurt, honey, milk, pumpkin pie spice and vanilla extract. Stir together, dunk one side of the donuts in and add sprinkles if you want! I recommend stirring the icing together in a wide bowl or pie plate, dunking the tops (or whichever side of the donut is the smoothest), and then placing on a wire rack over a piece of parchment paper. This way, when you add the sprinkles, you’ll be able to easily clean up any spills after. TIP: You could also drizzle with a little vanilla Greek yogurt as an option too.

How to Store

Store for up to 3 days in an airtight container at room temperature. If you need to store longer than that, I’d recommend freezing before you frost them, then add the frosting after you let them thaw at room temperature or in the fridge overnight.

Best Tips for Success

You can use sweet potato baby food, mashed Crockpot Sweet Potatoes, or unsweetened canned sweet potato puree. If using homemade, be sure it’s fully cooled before starting the recipe.Let cool for 2-3 minutes in the pan and run a small knife around the edges to loosen before inverting onto a rack to cool.Coat the pan thoroughly with nonstick spray, including on the center of each donut cup.If you don’t have a donut pan, you can bake for similar timing as mini muffins.Use pumpkin puree or butternut squash puree instead of the sweet potato for a different flavor, if desired.

I’d love to hear your feedback if you try this recipe, so please comment below to share!