Looking for a healthy donut hole recipe that doesn’t compromise flavor? In this recipe, whole grain flour and hearty sweet potato puree are mixed together and baked into soft, mouthwatering treats. Now, you might be thinking we’re crazy to even suggest sweet potato donut bites, but trust us when we say “o-m-g.” Baked with ricotta and sweet potato and topped with a sugary glaze, these sweet little donut holes are perfect for breakfast or even dessert.
So skip your usual over-crowded bakery this weekend and impress your family with a batch of homemade donut holes.
Find the recipe below for Baked Sweet Potato Donut Holes:
Baked Sweet Potato Donute Holes With Maple Glaze
Looking for a healthy doughnut hole recipe that doesn't compromise flavor? Check out the recipe for these soft, mouthwatering treats.
By Karen Biton-Cohen
Servings: 50 doughnut holes
FOR THE DOUGH: BELOW
sweet potato: 1 large
butter: 5 tablespoons
whole milk: ¼ cup
dry yeast: 1 packet (2 1/4 teaspoons)
whole spelt flour (or all-purpose): 3 ¼ cups
salt: 1 teaspoon
cane sugar: ¾ cup
ricotta: ¼ cup
egg yolks: 2
pure vanilla extract: 1 teaspoon
FOR THE MAPLE GLAZE: BELOW
caster sugar: 1 cup
milk: 1 tablespoon
maple syrup: 3 tablespoons
vanilla extract: ½ teaspoon
ground cinnamon: ½ teaspoon
Step 1: Roast sweet potato in a high-heat oven, or in a microwave, until soft. Allow to cool, then peel. With a fork, mash into a smooth puree.
Step 2: Melt butter, and set aside. In the the same pan, slightly heat up the milk (no hotter than 105 degrees), transfer to a bowl, and mix in the yeast. Set aside.
Step 3: Mix together all of the ingredients: sweet potato puree, melted (cooled) butter, milk with yeast, flour, salt, sugar, ricotta, egg, egg yolks, and vanilla extract. this can be done in a bowl by hand, with an electric mixer and dough hook, or in a bread maker.
Step 4: Once dough comes together, place in a oiled bowl and cover in plastic wrap, or with a kitchen towel. Allow to rise at room temperature for 1 hour.
Step 5: Once the dough doubles in size (about 1 hour), roll it out on a floured countertop (about ½ inch thick). Using a 1.5 inch cookie cutter, cut out circles, and place on parchment-lined baking sheets. Cover baking sheets with kitchen towels, and allow to rest for another hour.
Step 6: Preheat oven to 400 degrees. Bake doughnut holes for about 8-10 minutes, or until tops are golden (make sure not to overcook). Allow to cool before dipping in glaze.
Step 7: While doughnuts are rising for the second time, prep the glaze: whisk caster sugar, milk, maple syrup, vanilla extract, and cinnamon together. Set aside.
Step 8: Dip cooled doughnuts in the glaze. Allow the glaze to set, about 10 minutes. Serve!