I’m in my 7th month of pregnancy, and I’m full of energy! Woohoo! What a great excuse to make some sweet potato doughnuts! Now, I love my airy deep-fried doughnuts, but I do need to watch my weight so these doughnuts are baked. Oh, and they’re vegan too!
As with my other doughnut recipes, these sweet potato doughnuts come together in a bread machine. It’s getting pretty cold these days so I used the dough rise setting on my microwave to let my doughnuts rise. They took about 40 minutes at 86°F (30°C).
If you’ve got nothing to lose, go ahead and deep fry these bad boys. Can’t beat a deep-fried doughnut! Otherwise, bake the doughnuts for 15 minutes at 374°F (190°C) and take them out on to a wire rack. Dip each one in the glaze and top with some black sesame seeds. Many sweet potato desserts in Japan are paired with black sesame seeds so it’s a classic combination for me.
Now, fill each doughnut with the sweet potato filling! Most sweet potato desserts in the states are generally spiced with cinnamon which I love, but I wanted the natural flavor of sweet potatoes to be the highlight of these doughnuts so I only added a small amount of cinnamon and nutmeg to the dough and not the filling.
To be honest, these sweet potato doughnuts ended up being more like sweet potato buns since I baked them. But they were delicious nonetheless! Fluffy carbs: my favorite! And since they’re baked, you have nothing to feel guilty about when you eat more than one for breakfast.
If you want your sweet potato doughnuts to be spiced, you could add some cinnamon to the filling, or skip the glaze and coat the doughnuts with cinnamon sugar! Mmmmm… I could really go for some cinnamon sugar covered doughnuts with a cup of coffee right now…