Sweet Potato Doughnuts with Maple Icing

  • For the doughnuts
  • 60g cooked mashed sweet potato
  • 245g sour cream
  • 2 large eggs, lightly beaten
  • 1/2 tsp salt
  • 1/2 tsp gound cinnamon
  • 1/2 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 200g sugar
  • 435g plain flour
  • Vegetable oil for frying
  • For the maple icing
  • 292g icing sugar
  • 1/4 teaspoon maple extract
  • 3 to 4 tablespoons milk
View metric measurements
For the doughnuts:
1) 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.

2) Cut out dough with a 2 1/4-inch round cutter. Cut out center of doughnuts with a 3/4-inch round cutter. Re-roll dough as needed.

3) In a Dutch oven, heat vegetable oil over medium heat to 180 degrees C. Cook doughnuts, in batches, in hot oil, 2 minutes per side, or until lightly browned. Drain on paper towels. Ice top of doughnuts with Maple Icing, and sprinkle with chopped pecans.

Maple icing:

1) In a small bowl, combine icing sugar and 3 tablespoons milk; stir well. Add additional milk to reach desired consistency. Stir in maple extract.

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