Sweet Potato Doughnuts (Vegan & Baked!)

November 25, 2017

Sweet Potato Doughnuts

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!

Sweet Potato Doughnuts

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).

Sweet Potato Doughnuts

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.

Sweet Potato Doughnuts

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.

Sweet Potato Doughnuts

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.

Sweet Potato Doughnuts

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…

Sweet Potato Doughnuts (Vegan & Baked)

Yield: 6 doughnuts

Sweet Potato Doughnuts (Vegan & Baked)


  • 2¼ cups (286g) bread flour
  • 2½ tablespoons light brown sugar
  • ½ tablespoons salt
  • ¼ teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • ½ tablespoon active dry yeast
  • 2½ tablespoons (35g) coconut oil
  • ¼ cup (60g) mashed sweet potato
  • ½ cup (120ml) almond milk
  • ¾ cup mashed sweet potato
  • 3 tablespoons almond milk
  • 1 tablespoon maple syrup
  • Pinch of salt
  • ¼ teaspoon vanilla extract
  • ½ cup powdered sugar
  • 1 tablespoon almond milk
  • Black sesame seeds (optional)


  1. Place the bread flour, sugar, salt, cinnamon, nutmeg, yeast, coconut oil, sweet potato, and almond milk into the bread machine and set it on the dough setting.
  2. Preheat the oven to 374°F (190°C) and line a baking sheet with parchment paper.
  3. Take the dough out onto a floured surface and roll it out to about ½in (1.3cm).
  4. Cut out 3in (8cm) circles and a smaller circle in the center. Place the doughnuts on the baking sheet, cover with plastic wrap, set it somewhere warm and let it rise again until it doubles in size.
  5. Bake the doughnuts in the preheated oven for 15 minutes.
  1. Whisk the ingredients together.
  2. Dip each doughnut into the glaze and set on a wire rack to harden. Sprinkle the black sesame seeds on top if using.
  1. Stir together all the the ingredients in a bowl until smooth.
  2. Fill a piping bag fitted with a small nozzle, and put the filling inside the bag.
  3. Fill each doughnut with as much sweet potato filling as your heart desires.

I’m bringing these to this week’s Fiesta Friday co-hosted by Judi and Mollie!

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  • Reply Judith Graber November 27, 2017 at 1:33 am

    You sure do love your donuts Ai and how appropriate to make some where the dough and the filling has sweet potatoes in it. Thanks for sharing with Fiesta Friday.

    • Reply Ai November 28, 2017 at 9:42 am

      I need to take a train to get to the closest doughnut shop so I’d rather make them at home in my pjs😁 Happy Fiesta Friday, Judi!!🎉

  • Reply Sarah November 27, 2017 at 4:34 am

    So yummy and original!

    • Reply Ai November 28, 2017 at 9:45 am

      Thanks, Sarah!

  • Reply Kat (The Baking Explorer) November 27, 2017 at 5:28 am

    Wow, these donuts look fabulous and so perfectly baked!

    • Reply Ai November 28, 2017 at 9:45 am

      Thanks, Kat!!

  • Reply Jhuls @ The Not So Creative Cook November 28, 2017 at 3:00 pm

    Oh wow! Sweet potato in donuts – that’s new to me, but definitely sounds yummy! I would go with the deep fried donuts. 😀 Thanks for sharing, Ai!

  • Reply frugal hausfrau November 28, 2017 at 3:12 pm

    There is something to cooking at home in your pjs!! And if this is the result I’m all for it, Ai. Thanks for sharing with us at Fiesta Friday!


  • Reply Debbie Spivey December 1, 2017 at 2:02 am

    These look so delicate and deliciously dainty!

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