Just the other day I was thinking about donuts again and then I realized that I’ve had these beauties in my own drafts since last October. Yep, over 6 months ago.

Memory issues? Probably. Or maybe I simply had way too many other delicious what to post in the past. I’ll really by no means know, I’m simply sorry these didn’t arrive sooner because THEY ARE SO DAMN Great.

Here’s the lowdown. Since I needed the recipe and photos waiting in the drafts, I had completely forgotten about how exactly amazing these were therefore (needless to say) had to make them again. There is no stopping me when it comes to the best wide globe of donuts. Or peanut butter, but that’s a different story.

Before we enter the details of the amazing sweet potato donuts, I need to mention that you will need a donut pan to create these. Unless you have one, the real question is usually: what are you waiting for? They’re inexpensive & most cooked donut recipes are completed in roughly 15 minutes! Donuts truly make the most amazing homemade brunch accompaniment with a container of coffee and a huge pitcher of mimosa.

Don’t judge me personally.

Few people serve donuts at brunches these days. Or maybe it’s just the people I understand? #sideeye

These are the type you dunk inside a steaming hot cup of coffee or foamy almond milk cappuccino. They’re hearty, but still possess a light and sensitive interior which makes you overlook the fact that they are baked instead of fried.

The ingredients used in this recipe will also be worth a quick mention…

Whole wheat flour provides a wonderful source of entire grains and that means you really can’t experience too terrible about enjoying one (or two!).

They’re also dairy free! I actually just realized that a lot of of my recipes are, so inform all your DF friends to come state hi.

They’re normally sweetened.

They just take less than 30 minutes to create.

Okay, that’s enough talking. It is time to go make donuts people. Get to it!

If you make this recipe, make sure to tag #ambitiouskitchen on Instagram so I can see your lovely creations! xo!

5.0 from 1 reviews

Calorie consumption: 251

Fat: 13.3g

Sugars: 32.4g

Glucose: 15g

Fibers: 4.3g

Proteins: 4.5g

1 teaspoon cooking powder

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

1/2 cup prepared mashed special potato (from 1 moderate to large nice potato)

1/4 cup natural maple syrup or coconut nectar

1 large egg

1 1/2 tablespoons coconut oil, melted and cooled (olive oil also works well)

1 teaspoon vanilla extract

1/3 cup coconut flakes

Instructions

Preheat oven to 350 levels F. Grease a donut skillet with nonstick cooking spray.

In a large bowl, whisk together flour, baking natural powder, cinnamon, ginger and salt; set aside.

In a separate bowl, mix together the sweet potato, maple syrup, egg, coconut oil and vanilla extract until smooth and creamy. Add damp ingredients to dry ingredients and mix until just mixed. Avoid overmixing right here as it could make the donuts hard instead of light and fluffy. Spoon the batter into the donut skillet, filling almost to the very best.

Bake for 11-14 minutes or until cake tester comes out clean. Switch the donuts onto a wire rack to cool completely.

Once donuts are cooled, melt chocolate in a small saucepan over very low temperature; stir constantly until chocolate is melted. Once melted, transfer chocolates to a warm bowl and dip each donut within the chocolates, then transfer to some wire rack. Repeat with staying donuts. Immediately top each donut having a tablespoon of coconut flakes.

Instead of the dark delicious chocolate, you should use 1/3 cup of delicious chocolate chips.

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