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Baked Sweet Potato Donuts With Maple Glaze

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 35 minutes
Servings 12 donuts

Ingredients

For the Donuts

  • 1 ½ cups all-purpose flour spooned and leveled
  • 2 ¼ teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup granulated sugar
  • 6 tablespoons unsalted butter melted and slightly cooled
  • ⅓ cup whole milk
  • 1 cup mashed sweet potato plain, canned or home-baked
  • 1 large egg room temperature

For the Maple Glaze

  • 2 cups powdered sugar sifted
  • 3 tablespoons real maple syrup Grade A dark preferred
  • 1-2 tablespoons milk to thin
  • 1 pinch salt

Instructions

Make the Donuts

  • Heat the oven to 350 degrees F and grease a standard donut pan thoroughly, including the center posts.
  • Whisk the flour, baking powder, cinnamon, and salt together in a medium bowl.
  • In a larger bowl, whisk the sugar, melted butter, and egg until smooth. Add the mashed sweet potato and milk and whisk until no orange streaks remain.
  • Fold the dry ingredients into the wet with a spatula until just combined. A few dry streaks are fine. Do not overmix.
  • Transfer the batter to a piping bag and fill each well about two-thirds full, keeping the center post clear.
  • Bake for 15 to 18 minutes, until the tops spring back when pressed lightly. Cool in the pan for 5 minutes, then turn out onto a wire rack and cool completely.

Glaze

  • Whisk the powdered sugar, maple syrup, salt, and 1 tablespoon of milk until smooth, adding more milk a teaspoon at a time until the glaze falls off the whisk in a slow ribbon.
  • Dip each cooled donut face down, twist gently, and lift straight up. Return to the rack and let the glaze set for 15 to 20 minutes.

Notes

  • Cool completely before glazing: A warm donut melts the glaze into a thin, transparent film.
  • Real maple syrup only: Maple extract tastes like candy. Grade A dark syrup has the flavor to stand up to the sweet potato.
  • Sweet potato: Use plain puree or mash, never the canned kind packed in syrup.
  • Storage: Airtight at room temperature for 3 days, or freeze unglazed for up to 2 months and glaze after thawing.
  • Do not make the batter ahead: The baking powder activates on contact with liquid and the donuts bake up flat.