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    Sweet Potato Doughnuts with Ginger Glaze

    Published November 6, 2014. This post may contain affiliate links. Please read my disclosure policy.

    Doughnuts.  I’m not sure there is a word that can make me smile more.  It just brings back that childhood excitement of getting to eat something deliciously sweet for breakfast.  I remember living in Michigan and my Aunt Rita always bringing over Dunkin Doughnuts.  While they are obviously not homemade, I was more than willing to eat them.  Fast-forward 25 years and I’m still devouring doughnuts whenever I can, except for not I get to make them.  There is definitely an art to making doughnuts and it does require some patience, however it is pretty low on the difficulty scale.

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    The cool thing about making these doughnuts is that the flavors from the sweet potato, sweetness and thickness can be whatever you want it to be.  For more sweet potato flavor, simply add more.  To make it sweeter, use more sugar.  If you want these puppies nice and plump, then roll them out thick.

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    I decided going in that I wanted to use whole wheat flour when making these doughnuts.  I wanted to compliment the sweet potato taste with wheat flour. It’s 100% stone ground from organic hard red U.S. dark northern spring wheat and has all of the nutritious bran and germ still intact. Nothing is lost in the process of grinding the flour.   This whole wheat flour is a robust, full-flavored flour containing vitamins, minerals and protein.  You can tell the quality of this flour just by looking at it.  You can literally still see chunks of the grain when using it.  You can tell that it’s been taken care of and isn’t some cheap substitution to what seems like powdered bleached flour.  It would be amazing in breads too!


    Of course what would doughnuts be without a glaze?  While they are delicious by themselves and would be VERY GOOD with coffee in the morning, the glaze just adds the extra bit of love to the recipe.  Now you can use the ginger glaze I made or simply remove the ginger for a tasty sweet sugar glaze.  Another cool thing to do would be to coat them in a blend of sugar and cinnamon.  The possibilities are endless and like I always say, you are only limited to your own creativity.  Have a blast when making these and of course if you need any help, you know where to find me!


    And of course last but not least a pretty picture for you to pin!


    Let's Cook - Chef Billy Parisi

    Sweet Potato Doughnuts with Ginger Glaze

    Learn how to make these sweet and savory Sweet Potato Doughnuts with Ginger Glaze that will have everyone talking!
    Servings: 12
    Prep Time: 30 minutes
    Cook Time: 5 minutes
    Rise Time: 3 hours 30 minutes
    Total Time: 4 hours 5 minutes


    For the Doughnuts:

    • 2 cups of mashed cooked and sweet potatoes
    • 1 1/2 ounces of melted unsalted butter
    • 3/4 cup of whole milk
    • 1 tablespoon of instant yeast
    • ¾ cup of brown sugar
    • ¾ cup of sugar
    • 1 ½ teaspoons of cinnamon
    • ½ teaspoon of vanilla
    • 2 eggs
    • 1 egg yolk
    • 4 cups of Bob’s Red Mill Whole Organic Whole Wheat Flour

    For the Glaze:

    • 2 cups of sifted powdered sugar
    • ¼ to 1/3 cup of whole milk
    • ¼ to ½ teaspoon of ground ginger


    • For the doughnuts: heat the milk in a pot until it reaches 110° to 115° and add it to a mixer with the whisk attachment. Add in the yeast, sugars, cinnamon and vanilla and mix for 2 minutes on medium speed. Let the mixture sit for 5 minutes until it begins to foam.
    • Next, add in the sweet potato and melted butter and mix until combined.
    • Mix in 1 egg and egg yolk at a time until completely combined.
    • At this point swap out the whisk for the hook attachment and on low speed add in the whole wheat flour 1 cup at a time until the everything pulls to the center and forms to the hook while mixing. This takes about 5 to 7 minutes.
    • Remove the dough from the mixer and it to a cut board covered in towels for 90 minutes. The dough will increase in size over time.
    • Next, place the dough on a dry surface sprinkled with whole wheat flour and roll out until it is ½” inch to ¾” inches thick.
    • Using a 4 inch circle cutter, cut through the dough to make a 4 inch circle. Next use a 1 inch circle cutter and push it right into the center of the 4 inch dough circle to make a dough nut. Repeat this process until the dough has been completely used up.
    • Place the cut doughnuts on parchment paper sprinkled with whole wheat flour and cover with plastic wrap and let stand for 90 more minutes.
    • To cook the doughnuts, fry them in canola oil on 350° for 1 to 2 minutes on each side or until they are lightly browned and cooked in the middle.
    • Let the fried doughnuts rest on a paper towel and let them dry completely.
    • For the Glaze: Simply whisk together all ingredients. Drizzle the glaze over the dry doughnuts.


    Calories: 440kcalCarbohydrates: 94gProtein: 8gFat: 6gSaturated Fat: 3gCholesterol: 53mgSodium: 38mgPotassium: 278mgFiber: 5gSugar: 61gVitamin A: 3325IUVitamin C: 0.5mgCalcium: 64mgIron: 1.9mg
    Course: Dessert
    Cuisine: American