Today we had rain in Southern California, a rare event, so it was the perfect excuse to bake all morning while my son was in school. I wanted to rebake and reshoot an older recipe I made about 6 months ago since my older picture doesn’t quite capture the soft, fluffy, and gooey goodness of these donuts. I hope this picture captures that better for you, so that you can rush to your kitchens and make these! Adding the sweet potato may seem a little odd to you, but trust me when I tell you that it give these muffins the moistest cake-like texture and of course it lends a little sweetness to this very simple batter. Speaking of batter, you can make this in a blender in about 30 seconds! If you don’t have a donut pan, please go buy one! (I got mine from Cost Plus, but they also have them at Target and Bed Bath & Beyond)
. But seriously though…If you don’t have one, you can quite easily turn these into the most delicious muffins! I provided a Chocolate Ganache glaze recipe below, but these are so good they almost don’t need one. They would also be good with a vanilla glaze but I haven’t found one that I like, so if you have one you like please let me know by commenting on this pic on Instagram or Facebook!
Makes 24 Mini Donuts
1 cup peeled & cooked sweet potato (about 1 small sweet potato)
1 egg (or egg replacer like flax egg if vegan)
1/3 cup cacao powder, Chocolate PB2, or chocolate protein powder (I used Chocolate PB2 in the ones pictured here, which is a powdered peanut butter with 85% less calories than regular peanut butter. I’ve also made this recipe with cacao powder and they are just a little bit richer in chocolate flavor)
1/2 cup nut butter (I used Trader Joe’s Crunchy Almond Butter)
5 T honey
1 t finely ground decaf coffee (or espresso powder) optional but it brings out the flavor of the chocolate
1 T vanilla extract
1/4 t baking soda
Chocolate Ganache Glaze
1/2 cup chocolate chips (I used Enjoy Life brand vegan, soy and dairy free)
1 T coconut butter
4 T almond milk
Preheat oven to 400 F.
First begin by boiling water for your sweet potato. While the water is coming up to a boil, peel and cut the sweet potato into cubes. Add to the boiling water and cook for about 15-20 minutes or until tender.
In a blender or food processor add the sweet potato and the rest of the ingredients and blend until smooth. If the mixture seems too thick, add a teaspoon of water until it is like a pancake batter consistency.
Pour batter halfway up the donut pan and bake for 15 minutes or until the donut just gently gives to the touch. Tip out the donuts onto a tray or cooling rack and let cool while you make the glaze.
For the glaze, combine all ingredients in a pan and cook over low heat until melted.
Dip the donuts in, one at a time. Sprinkle donuts with nuts, seeds, coconut flakes, or sprinkles. Let the glaze cool and harden in the fridge for an hour! Enjoy!