Place in a saucepan with a steamer filled with 1 inch of water, or if you don’t have a steamer, you can place the sweet potatoes directly in the saucepan. Stovetop method – Peel and cut the sweet potatoes into 1″ sections. Let cool, cut in half, and scoop out the flesh. Carefully flip over the potatoes and heat for another 2 minutes or until easily pierced with a fork. Place on a microwave-safe plate and heat for 3 minutes. Microwave method – Wash and pat dry the sweet potatoes. You can also use canned sweet potato puree if you prefer. You’ll need about 2 small sweet potatoes to make 1 cup. It’s best to steam or cook them in the microwave for this recipe. Divide the batter into 2 greased donut pans.Add the wet ingredients to the dry ingredients and stir together until just combined.In a medium bowl, whisk together the vegetable oil, brown sugar, eggs, mashed sweet potatoes, milk, and vanilla extract.In a large bowl, toss together the flour, cinnamon, nutmeg, baking powder, and salt.(the ingredient amounts are listed in the printable recipe card further below) However, what’s unique about these donuts is that even though they taste like cake, the texture is not as tender and they’re slightly chewy so you still feel like you’re eating a donut. If you’ve never tasted any kind of sweet potato cake before, it’s very similar to carrot cake or spice cake. Looks like a donut, tastes like a cake – These sweet potato donuts are extremely soft and moist like a cake. Plus, it’s a lot fewer calories, so win-win! Baked not fried – These baked donuts only take 15 minutes in the oven so there is no hassle or danger with deep frying.Everything from mashing the sweet potatoes to preparing the batter and making the glaze is quickly and easily done by hand. Made by hand – The whole process is completely made by hand.They have warm notes of cinnamon and nutmeg, and are topped with a sweet coating of brown sugar glaze. These baked sweet potato donuts are soft, fluffy, and super moist.
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