Easy Baked Sweet Potato Donuts (Clean Transformation)

For a “healthified” version of a classic bakery item, this recipe is a “Gold Standard” strategy. It utilizes the natural sweetness and moisture of roasted sweet potatoes, allowing for a significant reduction in added sugars and fats. From an expertise perspective, the secret to a professional-grade baked donut is “batter density.” By using a thick sweet potato puree rather than water or milk, we achieve a cake-like texture that is moist and tender without being greasy.

Recipe Details

Prep Time: 15 Min
Cook Time: 15 Min
Total Time: 30 Min
Yield: 6 Donuts
Calories: 145 kcal per donut

Ingredients:

The Foundation

1 cup Sweet Potato Puree (Roasted and mashed is best for flavor)
2 Large Eggs (Pasture-raised)
2 tbsp Coconut Oil, melted

The “Gold Standard” Dry Mix

1 1/2 cups Oat Flour (Blended rolled oats)
1/3 cup Maple Syrup
1 tsp Baking Powder
1 tsp Pumpkin Pie Spice (or Cinnamon/Nutmeg/Ginger mix)
1/4 tsp Sea Salt

The Finishing Touch

1 tbsp Coconut Sugar & 1 tsp Cinnamon (The coating)
Optional: Light drizzle of melted dark chocolate

Preparation Steps:

1. The Puree Prep

Preheat oven to 350°F (175°C) and grease a donut pan.
In a large bowl, whisk sweet potato puree, eggs, maple syrup, and melted oil. Note: Ensure potato is mashed perfectly smooth; lumps disrupt the rise.

2. The Fold-In Technique

Add oat flour, baking powder, spices, and salt.
Technique: Use a spatula to fold until just combined. Over-mixing leads to a gummy texture rather than a light, airy bite.

3. Precision Pipe

Transfer batter to a piping bag (or Ziploc with corner cut).
Pipe into donut molds, filling them 3/4 full. This ensures an even shape that looks professional.

4. Bake & Coat

Bake for 12–15 minutes. They should spring back to the touch.
Let cool in pan for 5 minutes. While still warm, toss them in the cinnamon-sugar mixture so the coating adheres perfectly.

Expert Tips:

Roast vs. Boil: Roasting your sweet potato is the professional secret. Boiling adds water, making the batter runny. Roasting concentrates the natural sugars and keeps the puree thick.
No Donut Pan? You can use a muffin tin to make “Donut Holes.” Simply adjust the baking time to 10–12 minutes.