Sweet Potato Pumpkin Spice Doughnuts
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 5:11pm

Ingredients




dough:

1 egg
1 egg yolk
1 cup canned sweet potato
1/2 cup sugar
1/2 cup buttermilk
1/4 cup brown sugar
3 tablespoons unsalted butter, melted
4 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon salt
1/2 teaspoon baking soda
3 cups all-purpose flour, sifted, plus extra for dusting work surface and tools
vegetable oil

apple cider glaze:

1/4 cup apple cider
3 cups powdered sugar
pinch of salt

Preparation

1 In a large bowl, whick egg and yolk together until frothy. Add sweet potato puree, sugar, buttermilk, brown sugar and butter; whisk until combined. Stir in baking powder, pie spice, salt and soda. Fold in flour gradually until a sticky dough forms. Cover with plastic wrap and freeze for 15 minutes. 2 Meanwhile, heat 2 inches of oil to 370 degrees in an electric skillet, deep fryer or straight-sided pan over medium heat. 3 Pat our dough on a well-floured surface to 1/2-inch thick and cut with 3-inch and 1-inch round biscuit cutter (or use a specialized doughnut cutter) dipped in flour. Transfer doughnuts and holes to a floured baking sheet using a spatula dusted in flour. Fry doughnuts and holes in batches in the oil until browned, about 3 minutes, turning once. (Holes will cook faster). Drain on a paper towel-lined baking sheet. 4 Heat cider and salt in a small saucepan over low heat until hot. Turn off heat and whisk in powdered sugar until smooth. Dip cooled doughnuts in glaze and let stand about 5 minutes. The glaze will dry as it cools, so make it just before using. After dipping the doughnuts, let the glaze set.

About


Instead of the glaze you can also mix 1 cup sugar and 1 teaspoon cinnamon in a small brown paper bag and toss the doughnuts while they are still hot. From KCTS Cooks: Potatoes II