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Oven Baked Sweetpotato Pie Doughnuts

2015 North Carolina State Fair 52 Ways to Love Sweet Potatoes Recipe Contest

First place recipe developed by: Mellissa Ubbens of Cary, NC

These Sweetpotato Pie Doughnuts are delicious served plain or with toppings. Try with pecan crunch, cream cheese or powdered sugar! How will you enjoy yours?
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Ingredients

  • Doughnuts:
  • 1 ⁄2 cup vegetable oil
  • 3 large eggs
  • 1 1 ⁄2 cup sugar
  • 1 1 ⁄2 cup NC sweetpotatoes, baked and mashed without skin
  • 1 1 ⁄2 tsp pumpkin pie spice
  • 1 1 ⁄2 tsp salt
  • 1 1 ⁄2 tsp baking powder
  • 1 3 ⁄4 cup all-purpose flour
  • Pecan Crunch Topping, optional
  • 1 ⁄2 cup maple syrup
  • 3 Tbsp unsalted butter, melted
  • 1 ⁄4 cup loosely packed brown sugar
  • 1 ⁄2 tsp cinnamon
  • 1 cup coarsely ground roasted pecans

Instructions

  • Doughnuts:
  • Preheat oven to 350 ° F.
  • In a mixer, beat together the oil, eggs, sugar, sweetpotatoes, pumpkin pie spice, salt and baking powder.
  • Once mixed, slowly add the flour.
  • Fill a nonstick or greased doughnut pan 3⁄4 full with batter.
  • Bake for 15 to 18 minutes.
  • Cool completely.
  • Pecan Crunch Topping (optional)
  • Mix melted butter and maple syrup together.
  • Drizzle melted butter and maple syrup on doughnuts.
  • Mix brown sugar, cinnamon and ground roasted pecans together.
  • Sprinkle mixture on doughnuts.
  • Drizzle any leftover syrup/butter mixture over the nut topping to help stick.
Recipe analyzed for 6 servings. Recipe analyzed without topping.