Sweet Potato Donuts with Vanilla Yogurt Glaze Recipe
These Sweet Potato Donuts are a delightful and healthier twist on classic donuts, made with orange sweet potato puree and air-fried to perfection. They are soft, lightly sweetened, and topped with a creamy vanilla glaze made from plant-based yogurt and icing sugar. Perfect as a snack or dessert for those seeking a gluten-free and vegan treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (plus 10 minutes boiling sweet potatoes)
- Total Time: 40 minutes
- Yield: 12 donut holes 1x
- Category: Dessert
- Method: Air Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Donut Dough
- 1 1/4 cup Self-Rising Flour
- 1/2 cup Orange Sweet Potato Puree
- 1/2 cup Vanilla Plant-Based Yogurt
- 1/2 teaspoon Cinnamon
Glaze
- 1 cup Icing Sugar
- 3 tablespoons Vanilla Plant-Based Yogurt
- 1 tablespoon Almond Milk (optional, if needed for thinning)
Instructions
- Prepare the sweet potatoes: Peel and cut the sweet potato into cubes. Place in a saucepan, cover with cold water and a lid, then bring to a boil over high heat. Reduce to medium heat and cook until fork-tender, about 10 minutes.
- Drain and cool: Drain the cooked sweet potatoes in a sieve over the sink and let them steam out and cool completely for about 30 minutes.
- Make the puree: Mash the cooled sweet potato cubes with a fork until smooth. Measure out the required 1/2 cup of puree and place it in a mixing bowl.
- Mix the dough: Add the vanilla plant-based yogurt and self-rising flour to the sweet potato puree. Stir until crumbly, then knead and squeeze the mixture together to form a sticky dough. Sprinkle flour on your hands as needed to handle the dough. Shape into a rough dough ball and let rest for 10 minutes.
- Form donut balls: Wash your hands and lightly oil them and the dough to prevent sticking. Divide the dough into 12 equal portions and roll each into a small ball between your oiled hands.
- Prepare for air frying: Place the dough balls in the air fryer basket, spacing them about half a thumb apart to allow for puffing during cooking.
- Air fry the donuts: Cook the donuts at 350 °F (180 °C) for 12 to 15 minutes until they are lightly golden on the outside and dry to the touch, resembling small bread balls.
- Make the glaze: In a bowl, mix the icing sugar with vanilla plant-based yogurt. Add almond milk a little at a time if the glaze is too thick, stirring to achieve a smooth consistency.
- Glaze the donuts: Dip the lukewarm sweet potato donut holes into the glaze using two forks to coat them evenly. Place them on a wire rack to let the glaze firm up and excess drip off before serving.
Notes
- Self-rising flour provides the necessary leavening; if unavailable, use all-purpose flour with baking powder and salt added.
- Ensure sweet potatoes are completely cooled before mashing to prevent a watery dough.
- Oiling hands and dough helps prevent stickiness and makes shaping easier.
- Spacing dough balls in the air fryer basket is crucial for even cooking and puffing.
- The glaze thickness can be adjusted with almond milk for the perfect coating consistency.
Keywords: sweet potato donuts, air fryer donuts, gluten free donuts, vegan donuts, plant-based dessert, healthy sweet treats
