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?
Course: Appetizer, Dessert, Snack, sweets
Cuisine: American, breads
Keyword: baked potato, breads, Donut, Doughnut
Servings: 6
Calories: 708kcal
Ingredients
Doughnuts:
½cup cup vegetable oil
3large eggs
½ cup sugar
1½cup NC sweetpotatoesbaked and mashed without skin
1 ½tsppumpkin pie spice
1½tspsalt
1½tspbaking powder
1¾cupcup all-purpose flour
Pecan Crunch Toppingoptional
½cupcup maple syrup
3Tbspunsalted buttermelted
¼cuploosely packed brown sugar
½tsp cinnamon
1cupcoarsely 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.
Notes
Note: Pecan Crunch Topping was used in nutrition label calculations
Nutrition Facts
Oven Baked Sweetpotato Pie Doughnuts
Serving Size
1
Amount per Serving
Calories
708
% Daily Value*
Fat
38
g
58
%
Saturated Fat
20
g
125
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
11
g
Cholesterol
97
mg
32
%
Sodium
757
mg
33
%
Potassium
406
mg
12
%
Carbohydrates
86
g
29
%
Fiber
4
g
17
%
Sugar
45
g
50
%
Protein
9
g
18
%
Vitamin A
8320
IU
166
%
Vitamin C
2
mg
2
%
Calcium
149
mg
15
%
Iron
3
mg
17
%
Net Carbohydrates
82
g
* Percent Daily Values are based on a 2000 calorie diet.