Breakfast Feature Jems

Sweet Potato Doughnuts

By now we all have been sufficiently inundated with all things pumpkin. I will admit I enjoy my pumpkin spice lattes and have baked many pumpkin recipes here on Jem of the South. However, growing up in the south sweet potato was queen and in my opinion it still is. Exhibit 1, these sweet potato doughnuts. They are some of the most flavorful and moist doughnuts you will ever eat.  I made a version of these doughnuts five year ago and decided it was time to make them again. For this recipe I topped the doughnuts with a vanilla glaze and fresh pecans from Schermer Pecans.  Schermer is a GA owned company that has been in the pecan business for 70 years. I was really excited to use their pecans because I’m a huge advocate of buying locally grown foods. Be on the lookout for more recipes with these GA grown pecans in the next week or so!

Are you a fan of sweet potatoes? If not, these doughnuts may make you a fan!



**I was gifted with Schermer pecans to make this recipe and the views and opinions in this post are my own.


Baked Sweet Potato Doughnuts adapted from Wilton Baked Cake Doughnuts Recipe


2 cups cake flour, sifted


3/4 cup granulated sugar


2 teaspoons baking powder


1/4 teaspoon  ground 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


1 cup chopped pecans


Vanilla Glaze


1 cup powdered sugar


3-4 tablespoons of water or milk


1 teaspoon vanilla


In a small bowl add the powdered sugar. Add a tablespoon of milk or sugar one tablespoon at a time until a glaze forms. Use more or less liquid depending on the consistency you want. Stir in the vanilla and set to the side.




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 sweet potato 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. Spoon the batter into the doughnut pan.


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.


Once cooled, dip each doughnut into the vanilla glaze then sprinkle with pecans. Enjoy!

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  • Reply
    Jett Whitfield
    November 8, 2016 at 7:04 pm

    Yum!!! These look amazing! Can’t wait to try these!
    Thanks for a great recipe =)

    • Reply
      November 10, 2016 at 1:06 am

      Thank you Jett! They are delicious! Please let me know if you make them. 🙂

  • Reply
    November 11, 2016 at 6:47 pm

    Tamara you are making me buy another pan. I must make these. You are anazing.

    • Reply
      November 14, 2016 at 12:15 am

      You will get very good use out of this pan Barbara. Trust me!

  • Reply
    David @ Spiced
    November 30, 2016 at 4:39 pm

    Oh, you are a sweet potato goddess, Tamara! These doughnuts look so darned good! And the crumbled pecans on top is the perfect touch. Once again, I don’t think I’ve had a sweet potato doughnut before, but now I want to hit the kitchen and make a batch. And then eat all of the evidence before Laura gets home…haha!

    • Reply
      December 10, 2016 at 3:41 am

      I was on a sweet potato kick all of November. I love them!! And these doughnuts were so good. You better save Laura one if you make them. LOL!

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