Making Baked Sweet Potato Doughnuts with Caramel-Cinnamon Glaze

When I was younger my mother used to make doughnuts with potatoes in them. They always end up having a rather savory taste, which is weird because the dough does not contain egg or even milk. So today I decided to switch the regular potato with the sweeter variety. I’d like to think that this is a healthier take on the ones mother used to make - it’s got complex carbohydrate, more fiber and it’s baked. The only downside is the glaze, but you can switch that to healthier alternatives. And one more thing: is it doughnuts? or donuts? I used both terms in this post. Meh.

**I ran out of cinnamon in the middle of cooking, but then remembered that mother installed this

in my living room (it’s a clay pot filled with coriander seeds with an arrangement of 2-feet long cinnamon sticks - she insisted that it’ll bring a fragrance into the room that will make me less strung out) the last time she was here. Ah well, at least it was good for something.

Baked Sweet Potato Donuts:

[1 cup mashed sweet potato (approx. from 1 medium sweet potato) + 3 1/4 cup all-purpose flour + 2 teaspoon yeast + 1/2 teaspoon salt + 2 tablespoon sugar + 2 tablespoon butter + 1 teaspoon ground cinnamon + 3/4 cup warm water]

Prick the skin of two sweet potatoes with a fork and cook them in the microwave until done, about 10-12 minutes. Or just boil them.

Half the potatoes and spoon out the flesh. Mash with a fork or with a food processor (I used a fork because I like bigger pieces of potatoes in the dough, gives it a different texture).

In a large mixing bowl mix with the paddle attachment, mix all the ingredients except the flour until combined.

Switch to the hook attachment and add the flour 1 cup at a time until you get a nice smooth dough.

Cover the bowl with a dry kitchen towel and let it rise for an hour or so at a warm place until double in size.

Punch down the dough and remove onto a floured work tabletop. Roll out the dough to about 1/4” thick

Cut the dough out with a donut cutter. Gather the donut holes and scraps and re-roll, then cut out more donuts.

Place donuts on parchment paper,cover and let rise for 20 minutes or until they feel light and spongy.

While you’re waiting, Preheat the oven to 400 F and prepare the glaze:

Caramel-Cinnamon Glaze:

[4 tablespoon unsalted butter + 1/2 cup granulated sugar + 1/4 cup milk + 1/2 teaspoon salt + 1/2 teaspoon ground cinnamon + 1/2 to 3/4 cup confectioner’s sugar]

In a saucepan over medium heat, stir together butter, granulated sugar, and salt.

When the sugar caramelizes, whisk in the milk until you get a smooth caramel sauce.

Leave to cool for 10-15 minutes.