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Sweet Potato Doughnuts with Maple Icing

By Paula Deen
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Servings: 15

Ingredients

  • for frying vegetable oil
  • 1 cup sour cream
  • 1 cup cooked mashed (about 1 medium potato) sweet potato
  • 2 large lightly beaten eggs
  • 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 finely chopped pecans
  • 2 2/3 cups confectioner's sugar
  • 3 to 4 tablespoons milk
  • 1/4 teaspoon maple extract

Directions

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 °F. 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