This recipe is a must for the fall season. They are an addition to your holiday breakfast or snack time! These morsels are so moist that they can stay in a sealed container on the counter for two days, but you won’t have to worry about storage; they will be gone before they cool down. They are easy to make and only take 11-13 minutes to bake. I used sweet potato, but you can also use canned pumpkin puree (not the pie mix); both came out delicious. I had a gluten-flour mix containing xanthan gum, but if your gluten-flour doesn’t, add 1/2 teaspoon. If you are not eating rice, which most gluten-free mixes contain, you can use this flour substitute that works just as well.
Directions for rice-free flour:
Place all the ingredients in a container with a secured lid. Shake until it is well combined.
3/4 cup cassava flour
3/4 cup almond flour
1/2 cup: potato, arrowroot, or tapioca starch
1/2 teaspoon of xanthan gum or 3/4 tablespoon phylum powder
Sugar tip:
I like using monk fruit sugar in my recipes, but you can also use normal white or brown sugar. Just taste the mixture to make sure the sweetness is to your liking. Monk fruit sugar tends to be sweeter than regular sugar, so you might have to add more sugar if you use regular sugar.
You can make your own powdered sugar for the icing by replacing it with white monk fruit sugar or birch tree sugar. Place 1 1/2 cups in a coffee grinder or high-speed blender and beat until white and fluffy. It will be a bit runnier than normal powdered sugar, but the taste is the same, and the calories are less!
The icing is optional. I rolled a few baked donuts in cinnamon and monk fruit sugar and made plain white icing. Hey, jazz them up. It’s your chance to be creative!
Let’s get going!
Maple Pecan Sweet Potato Donuts
By: Melinda Stevens
Ingredients
- What you will need:
- Donut cooking tray (8 donuts)
- large ziplock bag with the corner snipped (for pipping the dough into the donut tray)
- 1 cup steamed sweet potatoes peeled and pureed (or canned pure pumpkin)
- Rack for cooling
- Dry Ingredients:
- 2 cups gluten-free 1-1 flour blend or above rice-free mix
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon of pumpkin spice mix
- Wet Ingredients:
- 1 cup sweet potato puree
- 1/2 cup ghee melted refined coconut oil
- 1/2 cup monk fruit brown sugar
- 2 eggs
- 1/4 cup monk fruit white sugar or maple syrup
- 1/2 cup coconut cream
- 2 teaspoons vanilla extract
- Icing:
- 1/4 cup maple syrup
- 1/4 cup coconut cream
- 1 tablespoon ghee or butter
- 1/2 teaspoon vanilla extract
- 1 and 1/2 cups powdered monk fruit sugar
- pinch of sea salt
- diced pecans (optional)
Directions
- Step 1 Preheat the oven to 350°. Spray the donut pans with non-sticInspray.
- Step 2
- Step 3 Dry Ingredients:In a medium bowl, whisk the gluten-free flour (or rice-free flour), baking powder, baking soda, cinnamon, ginger, nutmeg, pumpkin spice, and salt. Set aside.
- Step 4 Wet Ingredients:In a large bowl, whisk together the sweet potato puree (or pumpkin puree), ghee or coconut oil, monk fruit brown sugar, eggs, coconut cream, and vanilla until well combined.
- Step 5 Add the dry ingredients to the wet ingredients slowly while whisking until combined.
- Step 6 Take a large zipped-top bag and fold down the top. Spoon the batter into the baggie. Unfold the top of the bag and close it with most of the air pushed out. Then, cut a small corner off of the bottom.
- Step 7 Pipe the batter into the donut pans, filling them 3/4 full. Bake for 11 minutes. Use a toothpick to check that the batter is completely cooked. If the batter is still on the toothpick, continue cooking at one-minute intervals. When done, the tops will spring back when tapped with your finger and be golden brown.
- Step 8 Place the donut pan on a wire rack to cool for 5 minutes, and then remove them to the rack to cool for another 5-10 minutes.
- Step 9 Icing:Place the powdered sugar in a large bowl. Set aside.
- Step 10 Make the brown sugar icing by adding the maple syrup, coconut cream, and ghee or butter to a saucepan and heating over medium heat. Stir until the mixture is smooth. Simmer for 1 minute, remove from heat, and cool for 5 minutes. Whisk in the vanilla extract and powdered sugar. Allow to cool completly to room tempreture. It should thicken up a bit.
- Step 11 Place the wire rack of cooled donuts over a large baking sheet tray or baking paper to catch the drips of icing. Dip the tops of the donuts into the icing and place them back on the wire rack. Sprinkle with diced pecans and let the icing set.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.
Liebe Melinda,
es ist immer wieder eine Freude deinen Blog zu lesen. Mit welcher Intensität du lebst, kochst und vieles mehr tust ist ist bewundernswert.
Freue mich jeden Monat darauf. Jetzt habe ich endlich mal geantwortet. Wünsche dir eine gute Zeit mit deiner Familie in Amerika
Anneliese
danke für die aufmunternde Nachricht. Dieses Jahr ist es hier etwas hektisch, aber wir werden das Beste daraus machen. Ich kann es kaum erwarten, Zeit mit meiner Familie und meiner 95-jährigen Mutter zu verbringen. Zeit ist kostbar und wir machen das Beste daraus. Umarmungen für euch beide und ich hoffe, das ist das schönste Weihnachten aller Zeiten für euch.