Sweet Potato Doughnuts

Sure, here's a recipe for sweet potato doughnuts. These doughnuts are a delightful twist on the classic doughnut, with the addition of sweet potato for extra flavor and moisture.

Ingredients:

For the Doughnuts:

• 1 cup mashed sweet potato (about 1 large sweet potato)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup warm water (110°F or 43°C)
• 2 tablespoons granulated sugar
• 3 1/2 cups all-purpose flour
• 1/2 cup milk (whole or 2%)
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Vegetable oil for frying

For the Glaze:

• 1 1/2 cups powdered sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the Sweet Potato: Wash and peel the sweet potato, then cut it into small cubes. Boil or steam the sweet potato cubes until they are soft and easily mashed. Mash the sweet potato until smooth and let it cool to room temperature.
2. Activate the Yeast: In a small bowl, combine the warm water (about 110°F or 43°C), 2 tablespoons of sugar, and the active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
3. Prepare the Dough: In a large mixing bowl, combine the mashed sweet potato, melted butter, eggs, milk, 1/4 cup of sugar, salt, ground cinnamon, and ground nutmeg. Mix well. Add the yeast mixture and stir to combine.
4. Add Flour: Gradually add the all-purpose flour to the wet mixture, stirring until a dough forms. Knead the dough in the bowl until it comes together. If it's too sticky, add a little more flour, one tablespoon at a time.
5. First Rise: Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
6. Shape Doughnuts: On a floured surface, roll out the dough to about 1/2-inch thickness. Use a doughnut cutter or a round cookie cutter to cut out doughnuts. Place the doughnuts on a floured baking sheet and cover with a kitchen towel. Let them rise for another 30-45 minutes.
7. Fry the Doughnuts: Heat vegetable oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C). Carefully place the doughnuts into the hot oil and fry for about 1-2 minutes on each side or until they are golden brown. Use a slotted spoon to remove them from the oil and place them on paper towels to drain.
8. Make the Glaze: In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
9. Glaze the Doughnuts: Dip each doughnut into the glaze while they are still warm, allowing any excess glaze to drip off. Place the glazed doughnuts on a wire rack to set.
10. Serve: Once the glaze has set, your sweet potato doughnuts are ready to be enjoyed!

These sweet potato doughnuts are a delightful treat with a hint of autumn flavor. Enjoy them with a cup of coffee or your favorite hot beverage.