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Baked and frosted sweet potato donuts on a piece of white parchment paper.
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Baked Sweet Potato Donuts

Baked sweet potato donuts are soft, spiced baked donuts made with leftover mashed sweet potatoes. They are an easy and delicious way to repurpose leftover sweet potatoes.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 donuts
Calories 380kcal
Author Kate @ I Heart Eating

Equipment

  • Donut pan

Ingredients

Sweet Potato Donuts

  • 1 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 ½ teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup light brown sugar packed
  • 1/4 cup salted butter melted
  • 1/4 cup vegetable oil
  • 1/3 cup buttermilk at room temperature
  • 1 large egg at room temperature
  • 1 large egg yolk at room temperature
  • 1 cup plain mashed sweet potatoes at room temperature or slightly warmed
  • 1 teaspoon vanilla extract

Maple Browned Butter Glaze

  • 1/4 cup salted butter
  • 1/2 cup brown sugar packed
  • 2 tablespoons milk or cream
  • 2 tablespoons real maple syrup
  • 1 ½ cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon maple flavor or extract optional
  • 1/2 cup coarsely chopped pecans optional
US Customary - Metric

Instructions

  • Preheat oven to 350 Grease 2 6-well doughnut pans with cooking spray. Set aside.
  • Stir together flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a small bowl.
    1 ½ cups all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1 ½ teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt
  • Whisk together brown sugar, butter, oil, buttermilk, egg, egg yolk, sweet potatoes, and vanilla in a large bowl until smooth.
    1 cup light brown sugar, 1/4 cup salted butter, 1/4 cup vegetable oil, 1/3 cup buttermilk, 1 large egg, 1 large egg yolk, 1 cup plain mashed sweet potatoes, 1 teaspoon vanilla extract
  • Add flour mixture to pumpkin mixture, stirring just until no streaks of flour remain.
  • Spoon mixture into prepared doughnut pans. They will be full.
  • Bake until tops spring back when lightly pressed, about 10-15 minutes.
  • Remove doughnuts from pans and transfer to a wire rack to cool.
  • Once the donuts have cooled, prepare the glaze.
  • To make the glaze, melt butter in a small saucepan over medium heat just until it begins to brown, about 3 minutes.
    1/4 cup salted butter
  • Remove from heat, and whisk in brown sugar, cream, and maple syrup. Return pan to low heat and cook until bubbly, about 30 seconds.
    1/2 cup brown sugar, 2 tablespoons milk or cream, 2 tablespoons real maple syrup
  • Remove from heat, and whisk in powdered sugar, vanilla, and maple flavor until smooth.
    1 ½ cup powdered sugar, 1/2 teaspoon vanilla extract, 1/4 teaspoon maple flavor or extract
  • Dip tops of cooled donuts into glaze, and return to cooling rack.
  • Sprinkle with pecans, if using.
    1/2 cup coarsely chopped pecans
  • Let glaze set up before serving, about 10-15 minutes.

Notes

Nutrition values are estimates. 

Nutrition

Serving: 1serving | Calories: 380kcal | Carbohydrates: 57g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 210mg | Potassium: 147mg | Sugar: 44g | Vitamin A: 285IU | Calcium: 72mg | Iron: 1.2mg