Up until recently, the word doughnut would conjure up in my mind the image of some shabby guy with an oily complexion wearing a stained shirt and grabbing a box of greasy pastries from a drive-by Dunkin’ Donuts.
I know, so much judgment in that one sentence.
However, Instagram has been going crazy with pictures of healthy and vegan donuts lately that my curiosity got the better of me. As serendipity would have it, I stumbled upon a sweet potato doughnut recipe in The Vibrant Table while searching for some inspiration for a dinner I was hosting.
Verdict: I’m in love. If I could marry food, I would marry these cuties.
They are moist, naturally sweetened and for Goodness sake (!!) have sweet potato in them.
Enjoy, and please let me know how they turn out!
Source of recipe: The Vibrant Table by Anya Kassoff
Serving: 6-8 doughnuts depending on your doughnut pan
Prep time: 30 mins
Cook time: 20-25 minutes
For the doughnuts:
- 1 small sweet potato, peeled and finely grated
- 1 medium Granny Smith apple, peeled and coarsely grated
- 1 large egg (or equivalent of egg substitute)
- 1/4 cup coconut sugar
- 3 tablespoon ghee (or coconut oil)
- 1/2 cup almond flour
- 1/4 coconut flour
- 1/4 cup + 2 tablespoon of tapioca starch (I used the same amount of arrowroot starch)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
For the glazing:
- 1.5 tablespoons coconut butter, melted
- 1/2 teaspoon honey
- If you want a chocolate glazing: add 1.5 teaspoon unsweetened cocoa powder to the first 2 ingredients
- If you want a strawberry glazing: add 1 teaspoon strawberry powder or ground free-dried strawberries to the first 2 ingredients
- Dried coconut flakes
- Ground cacao nibs or chocolate chips
- Chopped dried fruit
To prepare the doughnuts:
- Measure 1 cup packed shredded sweet potato and place it in a food processor; add the shredded apple. Add the egg (or substitute) and coconut sugar and process until well combined. Add the remaining ingredients and mix into a smooth, soft and wet batter.
- Preheat the oven to 350 degrees F (or 180 degrees C)
- Place in a doughnut mold. (Alternatively, you can also scoop the batter with an ice cream scoop and place the balls onto a baking sheet with parchment paper. Distance them 2 inches (5 cm) apart. With your fingers or a wet spoon, slightly flatten the center of each scoop. Use a small round cutter to make the doughnut hole.)
- Bake doughnuts for 20 to 25 minutes, until slightly golden and a toothpick comes out dry. Let cool before glazing.
To prepare the glaze:
- In a separate bowls, combine all the ingredients for the glazes of your choice and stir. Spoon over the cooled doughnuts and decorate with toppings.
Note: I actually didn’t have an apple on hand for my first batch. I simply added more sweet potato. However, incorporating the apple would add more moisture to your doughnut.
Much love and hugs,
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