Sweet Potato Donuts Food
SWEET POTATO DONUTS
I was looking for a "healthy" donut recipe that used the deep-frying method, not the oven-baked method, since I just got a deep fryer. I couldn't find what I was looking for, so combined the Plain Cake Doughnut recipe, with another healthier recipe, then added a few extra touches with a friend one rainy day, and came up with this.
Provided by Debbie
Categories Bread Pastries Doughnuts
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Combine 2 cups plus 3 tablespoons flour, brown sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Stir in melted butter until crumbly.
- Combine sweet potatoes, milk, applesauce, egg, and vanilla extract in a medium bowl. Mix well.
- Pour wet ingredients into dry ingredients and combine, kneading well.
- Turn out onto a well floured surface and roll to 1/4-inch thickness. Cut with a donut cutter.
- Slowly lower the doughnuts into the hot oil. Fry in batches, turning once, until golden, about 2 minutes.
Nutrition Facts : Calories 218 calories, Carbohydrate 28.9 g, Cholesterol 21 mg, Fat 10 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 2.4 g, Sodium 331 mg, Sugar 10.1 g
SPICED SWEET POTATO DOUGHNUTS
This sweet potato dessert (or decadent breakfast!) is easy to prepare. And no one minds eating the nutritious spuds when they're inside doughnuts! -Jan Valdez, Lombard, Illinois
Provided by Taste of Home
Time 20m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, beat butter and sugar until blended. Beat in eggs, sweet potatoes, buttermilk and vanilla. In another bowl, whisk flour, pie spice and salt; gradually beat into creamed mixture., Turn onto a well-floured surface; pat to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels. In a small bowl, mix sugar and cinnamon; dip warm doughnuts in topping mixture to coat both sides.
Nutrition Facts : Calories 383 calories, Fat 14g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 651mg sodium, Carbohydrate 59g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.
SWEET POTATO DOUGHNUTS
This recipe came from Food TV's, Paula's Home Cooking and are they good! Paula also had a maple icing with pecans but I like'd them better plain. These freeze well and stay moist for several days. A keeper! Thanks, Paula! =)
Provided by Aroostook
Categories Healthy
Time 35m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, combine eggs, sour cream, and sweet potato.
- Gradually add flour mixture, stirring to combine.
- Turn dough out onto a heavily floured surface.
- Knead in flour with hands as needed (dough will be sticky).
- Roll out dough to 1/2-inch thickness.
- Cut out dough with a 2 1/4-inch round doughnut cutter.
- No doughnut cutter? Use a soup can as a cutter then poke a hole in the middle of the dough round.
- Using your fingers, stretch the dough until an inch opening is formed and the doughnut is about 3 " wide.
- Re-roll dough as needed.
- In a Dutch oven, heat vegetable oil over medium heat to 360 degrees F.
- Cook doughnuts, in batches of 4-5, in hot oil, 2 minutes per side, or until lightly browned.
- Drain on paper towels.
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- Mash sweet potato and add to the flour mixture and rub together until the flours become fine crumbs.
- Slowly add hot milk (1/4 cup of milk each time) to the mixture and mix together with a spoon first, then using hand bring the dough together to form a ball shape. The amount of milk depends on the moisture level of your potatoes. It should resemble the bread dough consistency.
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- Boil sweet potatoes for 10-15 minutes until softened. Mash them evenly and add a pinch of salt. Leave aside to cool to room temperature.
- Once mashed sweet potatoes have cooled to room temperature, add wheat flour and mix well. Shape dough into doughnuts.
- Heat enough oil in a pan to deep fry doughnuts. Test the temperature of the oil by dipping a wooden chopstick into it. If bubbles appear around the chopstick, the oil is ready. Fry doughnuts until they float. Leave aside to cool.
- In a clean wok, heat sugar and water over medium heat. Once the mixture caramelized, switch off the stove and mix doughnuts into the syrup.
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From myrecipes.com
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From myrecipes.com
Servings 24Total Time 3 hrs 30 mins
- 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.
- 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.
- 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.
- 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.
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- In a pot of boiling water, cook the potatoes until soft (about 20 minutes). Press them through a potato ricer to mash smoothly. It should yield about 1 1/3 cups of mashed potatoes. Set aside to cool.
- Stir together the dry ingredients in a small bowl (flour, cocoa powder, baking powder, baking soda, salt). Set aside.
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- Prick two large sweet potatoes with a fork. Microwave potatoes for 8 minutes, turning once. Remove potatoes and all them to cool until they are easy to handle. When ready, peel the potatoes.
- Place oil, eggs and sugar in the bowl of a stand mixer and beat until combined. Stir in sweet potatoes and mix until smooth. Mix in rum extract, cinnamon, nutmeg, ginger, and cloves. In a small bowl combine salt, baking powder and flour. Carefully and slowly add dry ingredients to wet ingredients. Beat until fully combined.
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- In a small bowl combine both milks together and stir to create a luke warm milk. (doing this will prevent you from having to wait for your scalded milk to cool)
- In a small bowl, combine the yeast and water and allow to sit for 5 minutes. (to activate the yeast).
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- In a large bowl, whisk together your dry ingredients (flour, sugar, cinnamon, ginger, baking soda, and baking powder) until they’re well mixed.
- In a separate bowl, whisk together you wet ingredients (melted butter, egg, milk, sweet potato puree, and vanilla extract) until lump free.
- Pour (or better yet, pipe) your doughnut batter into a well-greased doughnut pan, and bake at 350F for 9-11 minutes, or until a toothpick inserted into the doughnuts comes out clean.
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Ingredients 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 …
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5/5 Category DonutServings 24Total Time 3 hrs 30 mins
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5/5 Category DonutServings 24Total Time 3 hrs 30 mins
- 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.
- 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.
- 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.
- 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.
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- Drain the liquid from the can of yams/sweet potatoes. Puree in a blender or food processor or mash them as best you can with a fork or potato masher.
- In a medium bowl, beat together the pureed sweet potatoes, egg, maple syrup, greek yogurt, and vanilla extract until well combined.
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- Gently warm 1/2 cup milk and olive oil in a small saucepan over medium heat. Combine the water and yeast in a large bowl, stir to dissolve, and sprinkle with 1/4 teaspoon sugar. Let stand for 5 minutes. Add the warm milk and oil to the yeast mixture and stir to combine. Add the remaining sugar, Mashed Sweet Potatoes, eggs, yolks, salt, and vanilla and stir to combine. Add the flour gradually.
- Transfer the dough to a lightly floured surface and knead until smooth. Place it in the prepared bowl and turn to coat. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in volume – about 2 hours. Punch dough down, re-cover the bowl with plastic wrap, and refrigerate for 2 to 12 hours.
- Turn the dough out onto a generously floured work surface. Lightly flour the dough and roll it out to about 3/4 inch thick. Cut doughnuts out of the dough using a 3-inch doughnut cutter and transfer them and their holes to a baking sheet. Gather dough scraps, reroll, and repeat cutting doughnuts and holes until all dough is used. Chill doughnuts and holes for 30 minutes.
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- Mix 1/2 tsp sugar with warm milk and sprinkle dry yeast. Give it one last mix. Leave for 3-5 minutes for it to get foamy.
- In a standing mixing bowl, add the rest of the ingredients for the donuts. Mix to incorporate and then knead for 10 minutes. Oil your hands a bit and form the dough into a ball. Place it in an oiled bowl and coat it with some oil to prevent crust forming on its surface. Cover the bowl tightly with a cling film and leave for the dough to rise double its size, in a warm and draft free place.
- After doubled its size, place the dough on a working surface and lightly knead it into a log. Cut it into 10 equal pieces. Form each piece into a ball. Cover the balls loosely with cling film while not using to prevent them getting dry.
- Take 1 ball and flatten it a bit. Poke a finger in the center of the ball and make the hole big enough so that you can use 2 fingers to roll and gently stretch it to make the hole even bigger. Make the hole bigger than normal as it will shrink when we fry the donut later. Set aside and continue with the rest of the balls.
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- In a separate bowl, mix together the sweet potato, maple syrup, egg, coconut oil and vanilla extract until smooth and creamy.
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From superkidsnutrition.com
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Cover with plastic wrap and refrigerate for 1 hour. Preheat shortening or oil in the deep fryer to 190 °C (375 °F). Line a baking sheet with paper towels. Place a wire rack on another baking sheet. Pour maple syrup in a bowl. Set aside. On a floured work surface, roll out dough to an 8 to 10-mm (½-inch) thick sheet.
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From ricardocuisine.com
5/5 (36)Total Time 45 minsCategory Desserts
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Sweet Potato Donuts recipe (tagalog) Sahog. ¾ kilo kamote; 1 kutsarang puting asukal; ½ kutsaritang asin; ¾ tasa harina; 1 kutsaritang cinnamon powder; 2 kutsarang powdered sugar; 1 kutsaritang milk powder; 2 kutsarang all purpose cream; dark chocolate chips; white chocolate chips; sprinkles pang dekorasyon; mantika pang prito; Paano lutuin
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From yummykitchentv.com
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Preheat your oven to 350ºF and line a baking sheet with parchment paper or grease 12 wells of a donut pan. Put the mashed sweet potato and applesauce in a large bowl, and mix with a spoon or hand mixer until combined. In a medium bowl, whisk together the flour, brown sugar, sugar, cinnamon, baking powder, baking soda, and salt.
From godairyfree.org
4/5 (1)Estimated Reading Time 3 minsServings 12Total Time 28 mins
From godairyfree.org
4/5 (1)Estimated Reading Time 3 minsServings 12Total Time 28 mins
KUIH KERIA (MALAYSIAN SWEET POTATO DOUGHNUTS) RECIPE ...
Ingredients. 1 lb sweet potatoes, salt-baked, peeled, and mashed; ½ cup all purpose flour, add more for dusting; 3½ oz granulated sugar; 1¾ oz cornstarch; 4 tbsp water; ½ tsp salt; 5 cups vegetable oil , (up to 8 cups), for frying; cooking spray; Instructions. Grease a baking sheet with cooking spray and dust with flour. In a large mixing bowl, sift together the …
From recipes.net
Cuisine ATotal Time 1 hrCategory DonutCalories 149 per serving
From recipes.net
Cuisine ATotal Time 1 hrCategory DonutCalories 149 per serving
KUIH KERIA | SWEET POTATO DONUTS - LISA'S LEMONY KITCHEN
Prepare sweet potato dough. Place diced kumara in microwave safe container and microwave on HIGH for 5 minutes or until soft (alternative - to steam). Strain and mash. Add salt and flours. Mix into a soft dough. Add additional flour bit by bit if its too soft. Divide into 40g balls.
From mykeuken.com
Servings 18Total Time 1 hrEstimated Reading Time 2 minsCalories 282 per serving
From mykeuken.com
Servings 18Total Time 1 hrEstimated Reading Time 2 minsCalories 282 per serving
SWEET POTATO DONUT RECIPES | SPARKRECIPES
Top sweet potato donut recipes and other great tasting recipes with a healthy slant from SparkRecipes.com.
From recipes.sparkpeople.com
From recipes.sparkpeople.com
SWEET POTATO DONUTS - DOUGHNUTS
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Place each doughnut on a sheet of baking paper. Cover with a clean cloth and leave in a warm place for 20-30 minutes to allow the dough to rest and rise. When the oil is heated to 350°F/175°C, gently dip the donuts with the paper into the oil. Fry until golden brown, about 1 to 2 minutes per side, turning once.
From asianfoodfiesta.com
From asianfoodfiesta.com
POTATO DONUT RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Potato Donuts Recipe - Real Food Real Deals trend realfoodrealdeals.com. This recipe costs a total of $7.90 to make, or $.44 per donut.The gluten-free potato donuts at the Holy Donut cost $3 each, so the homemade version is much more affordable.You can eat almost seven of these homemade donuts for the price of one donut at the shop (but for the record, I don't …
From therecipes.info
From therecipes.info
BAKED SWEET POTATO CHOCOLATE DONUTS - CHLOE TING RECIPES
Make the donuts Preheat oven to 180°C/350°F. Medium dice sweet potato. Add diced sweet potato and the rest of the ingredients to a high speed blender. Blend until combined and smooth. Transfer batter to a donut pan. Bake for 20 minutes or until an inserted stick comes out clean. Glaze the donuts
From recipes.chloeting.com
From recipes.chloeting.com
SWEET POTATO DONUTS: THE SNACK WE'RE OBSESSED WITH - LA ...
Potato donuts are a sweet snack to eat at any time of the day. They are small donuts that have mashed potatoes in the dough and are therefore very soft and tasty. You can fry them or bake them in the oven and if you want to make them even tastier, we have some great tips for you.
From lacucinaitaliana.com
From lacucinaitaliana.com
SWEET POTATO DONUTS - FOOD NEWS
Sweet Potato Doughnuts Recipe. Mash the sweet potato in a large bowl. Add the ground flax and unsweetened applesauce to the mashed sweet potatoes and stir well Add the almond butter and maple syrup to the mashed sweet potato mixture Add the dry ingredients to the wet ingredients and stir well.
From foodnewsnews.com
From foodnewsnews.com
UNIQUE RECIPES WITH SWEET POTATO - BOB'S RED MILL
Paleo Sweet Potato Donuts . Paleo and oh-so-delicious, these Paleo Sweet Potato Donuts are made with our paleo baking flour, sweet potato purée, and cinnamon to make tender, moist treats that you can devour guilt-free. Serve them up with a side of your favorite coffee, and enjoy this sweet start to your day.
From bobsredmill.com
From bobsredmill.com
SWEET POTATO DONUTS - HOME - FACEBOOK
EASY SWEET POTATO BAKED DONUT RECIPE
Preheat oven to 350 °F/180 °C and lightly grease a donut pan. In a bowl, combine oat flour, salt, and spices. In a small bowl, combine baking soda and vinegar, then set aside. In a food processor, mix together mashed sweet potato, milk, banana, maple syrup, egg, and vanilla extract. Combine dry ingredients, wet ingredients, and baking soda mix.
From baraaelsabbagh.com
From baraaelsabbagh.com
SWEET POTATO DONUTS - HOME | FACEBOOK
Sweet Potato Donuts. 64 likes · 1 talking about this. Food & Beverage Company
From business.facebook.com
From business.facebook.com
SWEET POTATO DONUTS RECIPE - SPICEOLOGY
In a separate bowl combine the egg, milk, sweet potato and 3 tablespoons of canola oil. Whisk and add to dry mix. Mix well and set aside. With oil preheated to 350 degrees, scoop 1oz balls of donut batter into the oil and fry for 3-6 minutes or until a toothpick inserted comes out clean. You will need to flip the donuts half way and try to keep ...
From spiceology.com
From spiceology.com
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