These baked Sweet Potato Donuts with Maple Glaze are a yummy fall treat! Or you can make them without the glaze for a veggie-packed, kid-friendly grab-and-go breakfast or snack.
Oh hey, it’s me again. Here adding veggies to all your foods. Even doughnuts. Or donuts? Which is right, or more popular? I always say donuts but I don’t know if that’s just because I grew up with Dunkin Donuts. I think doughnuts is the real spelling, but are both acceptable now?
Anyways, these Sweet Potato Donuts are baked, not fried, so they’re more like really fun shaped muffins. Donut was one of Molly’s first words. Well, really it was “doh-doh.” I had a donut-themed first birthday party for her (hello, foodie mom), and we had a ton of inflatable and stuffed donut toys leftover from the party. With all the “doh-doh’s” around the house it’s no surprise she really latched onto them.
She also said coffee (“coppee”) pretty early on, so I guess she’s a girl after my own heart. I mean, donuts and coffee. Pretty much the key to a good day.
I’ve discovered that baking muffins in my donut pans makes breakfast way more fun, because who doesn’t love doh-doh’s for breakfast. We’re feeling fall right now, and while pumpkin is usually the go-to staple, I decided to mix it up and go with sweet potato for something a little different. I haven’t baked a ton with sweet potato before, but since it’s a popular toddler food, I seem to always have a few extra laying around.
I used some leftover boiled, mashed sweet potatoes for my donuts, but you could also roast and mash them for even sweeter flavor. The maple glaze was 100% for me. You can leave the donuts unglazed for kiddos or a healthier breakfast. I glazed half and left half plain for Molly. She did get a few bites of mine, and then wouldn’t stop with her “More! More! More!” Poor, sugar-deprived child.
- for the donuts:
- 1½ cups mashed sweet potato (about 1 large sweet potato)
- 1 cup flour
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup sugar
- ⅔ cup avocado (or vegetable/canola) oil
- 2 large eggs
- ½ tsp vanilla
- for the glaze:
- 1 cup powdered sugar
- 1-3 tbsp maple syrup
- Preheat the oven to 350 degrees. Spray 2 donut pans (12 donuts) with nonstick spray.
- In a large bowl combine the flour, cinnamon, baking soda, baking powder and salt.
- In another bowl, combine the mashed sweet potato, sugar, oil, eggs, and vanilla.
- Stir the wet ingredients into the dry ingredients until just combined.
- Using a piping bag (or a large Ziplock bag with the corner snipped off), carefully pipe the batter evenly into 12 donuts molds.
- Bake 10-12 minutes, until a toothpick inserted in the center comes out clean. Cool the donuts in the pan 5 minutes, then remove from pan and allow to cool completely on a wire rack.
- To make the glaze, whisk together the powdered sugar and 1 tbsp maple syrup. Add additional maple syrup until the glaze is smooth and just barely runny.
- Dip the cooled donuts in glaze and let sit until glaze sets, about 15 minutes.
Check out these other yummy fall doughnut recipes!
Happy Fall Y’all! What are you baking up!?