Sweet Potato Doughnuts with Maple Icing
By Paula Deen
JUMP TO RECIPE
Difficulty: Medium
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
