Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze

The purple sweet potato is back for round #2! I told you that thing was huge and would result in more than one recipe. In fact, I still have plenty leftover even after making these doughnuts! The purple color was not nearly as vibrant in these as it was in the gnocchi, but I think that is due to a larger flour to potato ratio. No matter, they still taste wonderful.

My favorite part was actually the marshmallow glaze. I had a little extra after I topped off all the doughnuts and found myself dipping them into the glaze repeatedly while eating. Don’t tell anyone, but I totally double-dipped! Seriously though these doughnuts are like sweet potato casserole, but dippable. And they are for breakfast.

One year ago: Gluten-Free Cake Batter Pancakes

BAKED PURPLE SWEET POTATO DOUGHNUTS WITH MARSHMALLOW GLAZE

Makes 6 doughnuts

Ingredients:

DOUGHNUTS

1/2 cup all-purpose flour

1/2 cup 100% whole wheat flour

1/4 cup + 2 Tbsp sugar

1 Tbsp unsalted butter, cold

1 tsp baking powder

1/4 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp ground ginger

1/8 tsp cloves

1/2 tsp salt

1/4 cup + 2 Tbsp mashed purple sweet potato

1 egg

1 tsp vanilla extract

1-2 Tbsp 2% milk, if needed

GLAZE

1/2 cup Marshmallow Fluff

1 Tbsp boiling water

Sprinkles for decorating (I used Wilton’s Autumn Micro Leaves)

Directions:

1. Preheat oven to 325 degrees. Spray a doughnut pan with baking spray, set aside.
2. In the bowl of a mixer, add the flour, sugar, and butter on low and mix until the butter is incorporated.
3. Add baking powder, spices, and salt, mixing until combined.
4. Add sweet potato, egg, and vanilla. If the dough is too dry, add a tablespoon or two of milk. You want the dough to be thicker than cake batter but not dry.
5. Transfer batter to a ziptop bag. Snip off the corner of the bag (make the opening ~ 3/4 inch) and pipe the batter into the doughnut wells until 3/4 cup full (the batter is thick and holds it’s shape, it won’t really settle or bake smoothly if you spoon it into the pan).
6. Bake 8-12 minutes, until the top of the doughnut springs back when lightly tapped.
7. Let cool in pan 3 minutes and then transfer to a wire rack to cool.
8. For the glaze, mix together both ingredients in a shallow bowl until a glaze consistency.
9. Dip the doughnuts into the glaze and add sprinkles while the glaze is still soft.

Source: Doughnuts adapted from Confections of a Foodie Bride. Glaze from Mele Cotte.