Save Tender, buttery biscuit dough enriched with sweet potato, cut into donut shapes and baked or fried to golden perfection, then glazed for a delightful sweet treat with a hint of autumn flavor.
I first tried making these sweet potato biscuit donuts for a chilly weekend brunch and the family couldn&t get enough. The blend of sweet potato and biscuit dough yields a biscuit that&s tender, flaky, and sweet enough for dessert but still perfect with morning coffee.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Granulated sugar: 2 tablespoons
- Unsalted butter: 1/2 cup (120 g), cold and cubed
- Sweet potato: 1 cup (225 g), cooked and mashed, cooled
- Buttermilk: 1/2 cup (120 ml), cold
- Vanilla extract: 1 teaspoon
- Vegetable oil: For frying (if frying)
- Powdered sugar: 1 cup (120 g)
- Milk: 2 to 3 tablespoons
- Vanilla extract (for glaze): 1/2 teaspoon
Instructions
- Prep:
- Preheat oven to 400°F (200°C) or heat 2 inches of vegetable oil to 350°F (175°C) if frying.
- Mix Dry Ingredients:
- Whisk flour, baking powder, baking soda, salt, and sugar together in a large bowl.
- Cut in Butter:
- Add cold butter cubes and use a pastry blender or fork to cut it in until mixture resembles coarse crumbs.
- Mix Wet Ingredients:
- Whisk mashed sweet potato, buttermilk, and vanilla extract together in a separate bowl.
- Combine and Knead:
- Add wet mixture to dry and gently mix until a soft dough forms; do not overmix. Turn dough onto floured surface. Pat to 3/4-inch (2 cm) thickness. Fold dough in half and pat down again; repeat 2–3 times for flakiness.
- Cut Donuts:
- Use a floured donut cutter or two round cutters (about 3-inch/7.5 cm and 1-inch/2.5 cm) to cut out donuts, re-rolling scraps as needed.
- Bake or Fry:
- For baked donuts, place on a parchment-lined baking sheet and bake 13–16 minutes until golden. For fried donuts, fry in hot oil 1–2 minutes per side until puffed and deep golden. Drain on paper towels.
- Glaze:
- Whisk powdered sugar, milk, and vanilla until smooth. Dip warm donuts and place on wire rack to set.
Save I always make an extra batch to share with my neighbors, and the donuts have become an autumn tradition. The kitchen smells amazing as these donuts bake or fry, bringing everyone together.
Required Tools
Mixing bowls, whisk, pastry blender or fork, rolling pin, donut cutter or round cutters, baking sheet with parchment (for baking), heavy-bottomed pot and thermometer (for frying), slotted spoon or tongs, wire rack
Allergen Information
Contains wheat (gluten) and dairy (butter, buttermilk). Produced in environments that may handle eggs and nuts. Double-check all labels for allergen safety.
Nutritional Information (per serving)
Calories: 230, Total Fat: 9 g, Carbohydrates: 34 g, Protein: 3 g
Save Enjoy these donuts fresh and warm for the best taste. Their irresistible texture and gentle sweetness make them a memorable treat for any autumn gathering.
Recipe FAQ
- → Can I bake or fry these donuts?
Yes, you can either bake the donuts for a lighter texture or fry them for a crispier exterior and deeper flavor.
- → What can I use instead of sweet potato?
Pumpkin puree makes a great substitute and brings a similar moisture and autumnal taste to the dough.
- → How do I ensure the donuts turn out flaky?
Fold the dough several times before cutting to create distinct flaky layers, and use cold butter for extra lightness.
- → Is there a gluten-free alternative for these donuts?
Try using a gluten-free flour blend, though the texture may vary. Ensure your blend includes xanthan gum for binding.
- → How should I store leftover donuts?
Keep them in an airtight container for up to two days. Rewarm briefly in the oven for best texture.
- → Can I add spices to the dough?
Absolutely! Cinnamon or nutmeg can be added to the dry ingredients for extra autumn flavor.