3 October, 2015
Sweet Potato Donuts with Maple Glaze
Sweet Potato Donut with Maple Glaze
Makes: approximately 24 mini donuts & 12 standard donuts
Ingredients:
- 2 cups plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon all spice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup raw or brown sugar
- 1 cup pureed sweet potato
- 2 eggs, lightly beaten
- 1/4 cup milk
- 30g butter, melted
Glaze Ingredients:
- 2 teaspoons pure maple syrup
- 1/2 – 3/4 cup icing sugar
Method:
- Preheat oven to 180 degrees Celsius and grease your donut baking tray
- Mix all dry ingredients together in a mixing bowl and mix well to ensure the spices are evenly mixed
- Stir the eggs, milk and melted butter into the sweet potato and mix well
- Finally mix the sweet potato mix in with the dry ingredients and combine well
- Spoon the batter into a donut tin that has been generously sprayed with cooking spray
- Bake for 12 minutes for mini donuts and about 17 minutes for normal donuts, they are cooked when they spring back when touched and a cake skewer comes out clean
- To make the glaze,mix the maple syrup with sifted 1/2 icing sugar and combine very well with a fork, use the tip of the fork to squash any lumps, you may need to add a little more icing sugar to get the desired consistency
- Dip the top of the donut into the icing to glaze and return to the cooling rack to allow the glaze to set.
Recipe Notes:
- Store in an airtight container in the fridge for a maximum of 5 days
- The donuts are freezer friendly without the glaze
- For a healthy lunchbox snack these donuts are also delicious without the glaze
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.