Sweet Potato Doughnuts with Maple Icing Recipe by Paula Deen

Moderate Level
25 MIN 15 Prep + 10 Cook
Servings
Moderate Level
25 MIN 15 Prep + 10 Cook

Sweet Potato Doughnuts with Maple Icing Recipe by Paula Deen

Moderate Level
25 MIN 15 Prep + 10 Cook
Loading the player...

Ingredients

  • vegetable oil, for frying
  • 1 cup sour cream
  • 1 cup cooked mashed sweet potato, (about 1 medium potato)
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 cup sugar
  • 3 1/2 cups all-purpose flour
  • 1 cup pecans, finely chopped
  • 2 2/3 cups confectioner's sugar
  • 3 to 4 tablespoons milk
  • 1/4 teaspoon maple extract

Preparation

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.

 

In a Dutch oven, heat vegetable oil over medium heat to 360°. 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:

In a small bowl, combine confectioners' sugar and 3 tablespoons milk; stir well. Add additional milk to reach desired consistency. Stir in maple extract.

 

Yield: 1 cup icing

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product

magazine ad      Paula Deen's General Store

magazine ad      Paula Deen's General Store