Sweet Potato Donuts

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4.75 from 4 votes

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www.theconsciousplantkitchen.com

These Sweet Potato Donuts are easy 3-ingredient donut holes made with sweet potato puree. They are healthier, air-fried, yeast-free, and egg-free.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/sweet-potato-donuts/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: donut holes

Calories: 99.2kcal

Author: Carine Claudepierre

Ingredients

1 ¼ cup Self-Rising Flour (note 1)
½ cup Orange Sweet Potato Puree (note 2)
½ cup Vanilla Plant-Based Yogurt (note 3)

Donut Glaze

1 cup Icing Sugar
3 tablespoons Vanilla Plant-Based Yogurt
1 tablespoon Almond Milk if needed

Optional - for the donut dough

½ teaspoon Cinnamon

US Customary - Metric

Instructions

Peel, cut the sweet potato into cubes, and place them in a saucepan. Cover them with cold water and a lid.
Bring the saucepan over high heat or until it boils, then reduce to medium heat and cook until it's fork-tender, which takes about 10 minutes.
Drain in a sieve over the sink and let them steam out for 30 minutes until the sweet potato cubes are cooled.
Mashed into a smooth puree with a fork, pack the mashed sweet potato into a measuring cup, sweep off excess, and place the amount needed in a mixing bowl.
Add the sweetened vanilla yogurt and self-rising flour.
Stir until it looks crumbly, then knead and squeeze the ingredients to form a dough. It will be sticky, but that's normal. You can sprinkle flour on your hands to remove the sticky dough. Form a rough dough ball and set aside for 10 minutes.
Wash your hands, spray some oil on them and on the dough balls. Divide the dough into 12 small portions.
Roll each dough portion between your oiled hands into small balls.
Place all the dough balls in an air fryer basket, leaving half a thumb between them. They will puff up while baking.
Air fry the donuts at 350 °F (180 °C) for 12 to 15 minutes until they are lightly golden and dry on the outside. They will look like little bread balls.
Prepare the glazing by stirring icing sugar, yogurt, and a bit of almond milk if it's too thick.
Use two forks to dip and coat the lukewarm sweet potato donut holes in the glaze then return to a wire rack to firm it up and let the excess run down.

Notes

Note 1: You can replace the self-rising flour with 1 1/4 cups of all-purpose flour in which you whisk 2 1/8 teaspoons of baking powder.

Note 2: I also tested the recipe with purple sweet potato. It's a bit dry, and you need 1-2 tablespoons of water to bring the dough together.

Note 3: Any plant-based vanilla yogurt works, like coconut, oat, or almond yogurt. However, it must be vanilla-sweetened yogurt, or the dough won't have much flavor.

Gluten-Free: I didn't try gluten-free flour and am not sure it will work well here.

Storage: The donut holes are easy to store in an airtight container in the fridge for up to 2-3 days or freeze for up to 1 month. Thaw at room temperature.

Nutrition