Baked Sweet Potato Doughnuts

Brown Sugar Topping

 

Yes, you read that right, BAKED doughnuts.  I know, who would have thought such a thing existed, but they do! Thanks to Wilton and a few other companies you can now make doughnuts fresh from the oven and eliminate all the extra fat from frying.  How cool is that?!

I first came across the concept of  baked doughnuts after seeing this cover of Family Circle magazine April 2010 (this is why I have a dessert bucket list y’all, I never make all the stuff I want to in one year!)

 

 

So it’s taken me over a year to finally try baking doughnuts and I must say I was extremely pleased with the results!  They were super moist and not too sweet. I decided now was the perfect time to try baking doughnuts after some great feedback I received from my Facebook fans.  I asked what y’all would like to see from Jem and the number one response was dessert trends and tips, but I didn’t ignore the request for lower calorie/healthier desserts. So this post is dedicated to three things I love:  sweet potatoes, doughnuts and my sweet Jem of the South fans!

 

New toy!

Fresh Baked Sweet Potatoes!

 

Baked Sweet Potato Doughnuts adapted from Wilton Baked Cake Doughnuts Recipe

2 cups cake flour, sifted (I used King Arthur Cake Flour)

3/4 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon  ground nutmeg (I used fresh nutmeg)

1/2 teaspoon cinnamon

1 teaspoon salt

3/4 cup buttermilk

2 eggs, lightly beaten

2 tablespoons of butter, melted

1 cup mashed sweet potatoes (I baked 3 small sweet potatoes and mashed them)

Preheat oven to 425 degrees. Spray Doughnut Pan with non-stick cooking spray.

In a large mixing bowl sift together cake flour, sugar, baking powder, nutmeg and salt. Add buttermilk, eggs and butter. Beat until just combined. Fill each doughnut cup approximately 2/3 full.

*I hand mixed the ingredients vs. beating with a mixer. It took a little more elbow grease, but I think it was worth it.

*I filled a large zip-lock bag with the batter and cut off one edge to pipe the filling in the doughnut pan. This made filling the pan super easy!

Bake for 7-9 minutes or until the top of the doughnuts spring back when touched. Let cool in pan for 4-5 minutes before removing.

 

Before going into the oven

 

I topped my doughnuts with cinnamon sugar (dip doughnuts in the melted butter so the cinnamon sugar sticks) & brown sugar.

 

Cinnamon Sugar Topping

The next time I bake them I think I will add a little praline topping. Sounds good, right?

 

 

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