Every couple of weeks, someone will ask me to make them donuts. And no, it’s not just the voice inside my head, although that voice agrees. Donuts are generally a good idea.
Let’s be honest, baked donuts are essentially muffins, but there’s something about that donut shape that makes them that much more fun. It’s like I feel like I’m being super indulgent eating a donut, when in actuality, these little guys aren’t half bad. Plus, they come with built-in portion control.
That is, if you stick to eating one…maybe two. Two isn’t so bad, right?
And this latest donut recipe – well, you can feel good about eating these. I adapted my pumpkin spice donuts to include half whole wheat flour, half the sugar, and replaced the Earth Balance with melted coconut oil.
Oh, and they also use freshly mashed sweet potatoes. That’s right, these donuts have a vegetable in them. A starchy vegetable, but still, that has to count for something.
The mashed sweet potatoes are so naturally sweet that I can assure you, you’re not going to miss that extra 1/4 C. sugar in the original recipe. I highly recommend mashing your own sweet potatoes for these donuts so you can control the texture (I left mine slightly chunky so they would have visible flecks of sweet potato throughout), but canned sweet potato puree should also work.
Now, to make up for some of the lack of sugar in the batter, I went ahead and finished the donuts with a raw turbinado sugar and cinnamon mixture. This is entirely optional, but a small sprinkle of this topping adds a great crunch.
Of course, if you don’t have a donut pan, it really isn’t the end of the world. A muffin pan will do just fine. And even better, a mini muffin pan will essentially make donut holes! We all know that small bites don’t have calories…
- For the Donuts:
- 1 C. Whole Wheat Flour
- 1 C. All-Purpose Flour
- 1 Tbs. Baking Powder
- 2 Tsp. Ground Cinnamon
- ¼ Tsp. Salt
- ⅔ C. Mashed Sweet Potatoes, skins removed
- ¾ C. Non-Dairy Milk (I used soy milk)
- ⅓ C. Raw Turbinado Sugar (or other vegan sugar)
- 2 Tbs. Coconut Oil, melted
- 1 Tsp. Pure Vanilla
- For the Topping:
- 2 Tsp. Coconut Oil, melted
- 2 Tbs. Raw Turbinado Sugar
- ½ Tsp. Ground Cinnamon
- Pre-heat the oven to 350 degrees.
- Lightly grease a donut pan.
- In a large bowl, combine the whole wheat flour, all-purpose flour, baking powder, cinnamon, and salt.
- In a small bowl, combine the mashed sweet potatoes, non-dairy milk, sugar, melted coconut oil, and vanilla.
- Add the wet ingredients to the dry ingredients and mix until they’re just combined. Be careful not to over-mix.
- Spoon or pipe the batter into the greased donut pan.
- Bake the donuts for 10-12 minutes, until they are golden brown and firm to the touch.
- Remove the donuts from the oven and allow them to cool.
- On a small plate, prepare the topping by mixing the turbinado sugar and cinnamon.
- Once the donuts have cooled, brush the tops with a small amount of coconut oil and dip each donut into the sugar/cinnamon mixture.
- The donuts can be stored at room temperature for a couple of days, or in the fridge for up to a week (if they last that long!).
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This is a submission to the “No More Mallows” blogger recipe contest for the North Carolina Sweet Potato Commission.
{ 32 comments… read them below or add one }
That is definitely the healthiest doughnut recipe I’ve ever seen.
(And maybe the tastiest!). I am kind of obsessed with sweet potatoes- I would choose them over almost any other food. I need to incorporate them into more recipes- so far the most exotic I’ve gone is using them in burgers. I did have them as a topping at fro-yo place once, and that was amazing.
In a city obsessed with Dunkin Donuts, I’d choose yours any day of the week- hands down.
I’m intrigued by the sweet potato fro-yo topping…how were they prepared? Roasted? That sounds awesome!!
Sweet potatoes and baked goods are the perfect combination. Especially if we are talking cinnamon flavored things.
I couldn’t agree more! It’s hard to go wrong with sweet potatoes.
Your donut recipes always leave me drooling. I love the donut hole idea with a mini pan..that, I have!
Yeah, I’m pretty excited about making this recipe again in donut hole form. I used to love the Dunkin’ Donuts munchkins (kinda gross, I know) and I think these would satisfy that craving. Maybe half with the cinnamon turbinado sugar topping and the others with a cinnamon powdered sugar glaze? Okay, now I’m drooling.
They are anything but gross! Confession: after my last race I made my husband go through the DD drive though and order me 2 munchkins! Soooo delicious
Cinnamon powdered glaze…omg. Your next donut task is to recreate a jelly filled munchkin with that glaze. 
The day I learned you can order single munchkins was a very happy day indeed.
Jelly munchkin challenge accepted! This is going to be a fun task…
OMG! You had me at Sweet Tatters and DONUTS!!!!! WOW!!!!!
You amaze me daily with your recipes, girl!! Keep inspiring!
xxoo
So funny! Great minds think alike! I have a baked donut recipe coming up this week too. Mine also have veggies in it.
This looks delicious!
Looking forward to your recipe!
I love the flecks of sweet potato through these – it’s like an added bit of richness. And I agree with you on the donut pan making everything fun. I’ve even thought about doing baked oatmeal in the donut pan but stopped myself!!
You’re so creative! I don’t have either a donut pan OR an mini muffin pan… sadface. I’ll have to go out and find some of those!
No worries. Regular muffins would be great too.
Here I come with my substitution questions again. Think all WW Pastry Flour would work???
This is me being desperate to make these into muffins but not having any all purpose flour in the house…plus having hit budget for the week and already have a laundry list of things to purchase next week.
In other words…I want these. In my mouth. ASAP. Can I just drive over???
haha I think all WW pastry flour would be great! You just reminded me that I need to buy some the next time I venture over to Whole Foods.
*whew* My yoga teachers (who will be the recipients of this deliciousness) will thank you!
PS Newbie coconut oil question: do you melt it just like you would butter?
Yep. I usually microwave the coconut oil for 20 seconds or so.
Beautiful pics! sweet potato sounds so good in a donut! Feel free to submit your healthy food photos to our sharing gallery: http://healthfreakfood.tumblr.com/
Thanks, Jaclyn! I’ll make sure to check out your site.
My sister just sent me the link to this recipe because she thought it would be something I’d like, and she was definitely right! I love baked goods and desserts with sweet potato in them, and these are so cute and healthy too! I can’t wait to try them! Love your blog too
Thanks so much, Genevieve! Let me know what you think if you give them a try!
I swear, you are a genius!
I can’t even tell you how amazing these look to me. I’m on the biggest sweet potato kick ever right now- I’ve been eating them with everything!
I’m definitely going to be making these. I think I’m going to finally invest in a donut pan first though- they’re just more fun than muffins. (:
I am on a perpetual sweet potato kick.
I’ll bet these are super moist!!!!!!!!!!! oh sweet potato, how I love you! – jasper
They are! I love baking with sweet potato or pumpkin puree because it lets me cut down on the oil without compromising texture.
I love sweet potato – and donuts – so these are right up my alley! I also tagged you in my blog post today.
Thanks for tagging me, Michelle!
Those look awesome and your photos are gorgeous!!
Thanks for the sweet words, Rhonda!
Thia recipe sounds so delicious, I love the natural sweet flavor of sweet potatoes, do you think I can also substitute pumpkin?
Thanks,
Kait from kaitsinsidedish
Definitely! The sweet potato donuts were adapted from my pumpkin spice donut recipe (the sweet potato donuts have less sugar, different oil, and half whole wheat flour): http://www.picklesnhoney.com/2011/10/28/pumpkin-spice-donuts/
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