Sweet Potato Doughnuts with Maple Icing

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: about 10 to 12 servings
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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

1 cup finely chopped pecans


  1. Maple Icing, recipe follows;
  1. In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. In a large bowl, combine eggs, sour cream, and sweet potato. Gradually add flour mixture, stirring to combine. Turn dough out onto a heavily floured surface. Knead in flour with hands as needed (dough will be sticky). Roll out dough to 1/2-inch thickness. Cut out dough with a 2 1/4-inch round cutter. Cut out center of doughnuts with a 3/4-inch round cutter. Re-roll dough as needed.
  2. 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.

Maple Icing:

  1. 2 2/3 cups confectioners' sugar
  2. 3 to 4 tablespoons milk
  3. 1/4 teaspoon maple extract
  4. In a small bowl, combine confectioners' sugar and 3 tablespoons milk; stir well. Add additional milk to reach desired consistency. Stir in maple extract.
  5. Yield: 1 cup icing

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