It was in one of these deep-fried stupors that Hulu automatically played a video that stayed with me- Sweet Potato Doughnuts. Have I told you that I recently bought 25 pounds of sweet potatoes from my farmer? yeah, I did. And I kinda wanted to make something for him but since he only does produce and I usually don't go around handing out savory bakes goods, I wasn't quite sure what to make- until Paula.
First thing to do? Bake, peel and mash up some of those white sweet potatoes
Then, you make it into an easy dough, roll it out and cut out the doughnuts with whatever approximation of a biscuit cutter you can find. I used a juice glass and for the holes, the wide end of a pipping tip.
Heat you oil (or as Paula says "Ohl") to 360 degrees and drop in your doughnuts
Dip the warm doughnuts in icing and some chopped pecans.
It just doesn't get much better than this
Sweet Potato Doughnuts
Adapted from Paula Deen
Depending on the size, makes about 25-30 doughnuts
- 3 1/2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup sour cream
- 1 cup cooked mashed sweet potato (about 1 medium potato)
- Vegetable oil, for frying
- Maple Icing, recipe follows
- 1 cup finely chopped pecans
In a Dutch oven, heat vegetable oil over medium heat to 360 degrees F. Cook doughnuts, in batches, in hot oil, 2 minutes per side, or until lightly browned. Drain on paper towels. Ice top of doughnuts with Maple Icing, and sprinkle with chopped pecans.
2 2/3 cups confectioners' sugar
3 to 4 tablespoons milk
1/4 teaspoon maple extract
In a small bowl, combine confectioners' sugar and 3 tablespoons milk; stir well. Add additional milk to reach desired consistency. Stir in maple extract. If you can't find maple extract, try using about 3-4 tablespoons of maple syrup instead and only add milk as needed to thin out the icing.
And don't forget those doughnut holes!