Sweet Potato Donuts with Chocolate

Sweet Potato Donuts

Making it in under the wire for National Donut Day 2021! These baked sweet potato donuts are the perfect treat to ring in the “holiday.”

Prior to starting a food blog, I did not keep track of all of the days celebrating food each year. Something new every day! Found out that today was National Cheese Day, too, but no cheesy donuts to go around this time. Maybe next year!

How’d you celebrate National Donut Day?

Sweet Potato Donuts with Chocolate

Baking with Sweet Potato

You may notice that several of my recipes revolve around the sweet potato. It’s funny, I used to despise sweet potatoes. Sweet potatoes were only on my table at Thanksgiving thoroughly covered in brown sugar and marshmallows. Luckily, our palates mature as we age! Now, I have sweet potatoes in my kitchen at all times. (However, I still dislike sweet potato fries)

Sweet potatoes are a great source of fiber and vitamins, such as vitamins A and C. The potatoes are also rich in antioxidants and do wonders for the gut. I choose to bake with sweet potatoes because of the health benefits but also because the potatoes add moisture to recipes without added fat. Further, the natural sweetness is a way to brighten baked good without having to use refined sugar. Wins all around!

Baked Sweet Potato Donuts

I prefer baked donuts over fried donuts. Baking leads to softer texture and less greasiness (in my opinion). This reduced-guilt recipe is low fat, vegan, and naturally sweetened. I can honestly say these donuts are worth the calories. Can’t say the same about several commercial donut brands – looking at you Krispy Kreme…

Materials Needed:

  1. Aluminum foil
  2. Fork or potato masher
  3. Donut Pan
  4. Non-stick spray
  5. Mixing bowls (2)
  6. Whisk
  7. Wooden spoon
  8. Measuring cups and spoons
  9. Toothpick
  10. Wire cooling rack
  11. Small microwave safe bowl
  12. Spoons (at least 2)

Ingredients:

  • 3/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp sea salt
  • 1 medium mashed sweet potato
  • 1/4 cup pure maple syrup
  • 1/4 cup unsweetened apple sauce
  • 1 1/2 tbsp olive oil
  • 1 tsp vanilla extract
  • 2 oz melted dark chocolate (vegan)
  • 1/3 cup unsweetened shredded coconut (and other toppings, such as sprinkles)
Process:
  1. Preheat to 350F
  2. Poak holes in sweet potato and microwave in 5 minute increments until softened. Slit the potato and cover in foil for 5 minutes
  3. Grease donut pan
  4. Combine dry ingredients in one bowl and whisk
  5. In a separate bowl, add sweet potato flesh and mash. Combine mashed sweet potato and wet ingredients through vanilla
  6. Combine wet into dry – careful not to over mix
  7. Fill donut pan with spoon almost to top and bake for 10-13 minutes
  8. Let cool for 5 minutes and remove from pan and place on wire cooling rack
  9. Melt chocolate in microwave safe bowl in 30 second increments
  10. Once fully melted, dip one side of donuts in chocolate. Drip dry and place back on cooling rack
  11. Sprinkle with coconut and any other desired toppings
  12. Best consumed warm. Store in airtight container for 1 to 2 days

I hope you give this recipe a try! It’s a perfect treat for the entire family. Remember to tag @rachelbakesathome

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Sweet Potato Donuts with Chocolate

Difficulty:BeginnerPrep time: 15 minutesCook time: 12 minutesRest time: 5 minutesTotal time: 32 minutesServings:6 servings Best Season:Available

Description

Vegan sweet potato donuts with no added sugar. The donuts are coated in dark chocolate and shredded coconut. Delicious and reduced-guilt

Ingredients

Instructions

  1. Preheat oven to 350F
  2. Poak holes in sweet potato and microwave in 5 minute increments until softened. Slit the potato and cover in foil for 5 minutes
  3. Grease donut pan
  4. Combine dry ingredients in one bowl and whisk
  5. In a separate bowl, add sweet potato flesh and mash. Combine mashed sweet potato and wet ingredients through vanilla
  6. Combine wet into dry – careful not to over mix
  7. Fill donut pan with spoon almost to top and bake for 10-13 minutes
  8. Let cool for 5 minutes and remove from pan and place on wire cooling rack
  9. Melt chocolate in microwave safe bowl in 30 second increments
  10. Once fully melted, dip one side of donuts in chocolate. Drip dry and place back on cooling rack
  11. Sprinkle with coconut and any other desired toppings
  12. Best consumed warm. Store in airtight container for 1 to 2 days
Keywords:breakfast, dairy free, donuts, doughnuts, egg free, food blog, food blogger, national donut day, new recipe, no added sugar, plantbased, recipe development, recipe ideas, reduced guilt, reduced sugar, sugar free, sweet potato, sweet potato donuts, vegan, vegan baking

Rachelbakesathome

SC based recipe and content developer, food photographer and stylist, and blogger with a focus on reduced-guilt recipes. I believe food is meant to be enjoyed but shouldn't require cups of sugar and artificial ingredients to taste good. I create easy recipes for savory and sweet eats and treats, bright cocktails, as well as fun meal prep tips and tricks. Grab a fork and dig in!

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