- 1 1/2 cups all purpose flour
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 1/2 tsp. baking powder
- 1/4tsp. baking soda
- 1/4 tsp. salt
- 1 cup brown sugar
- 1/4 cup butter (unsalted, melted)
- 1/4 cup veg. oil
- 1/3 cup milk
- 2 eggs
- 1 cup plain mashed sweet potatoes
- 1 cup powdered sugar
- 1-3 Tbsp. water
- Begin by preheating the oven to 350° and grease a donut pan with non-stick spray.
- Peel and Chop 1 sweet potato and place in a medium sized sauce pot filled with water covering the sweet potatoes.
- Bring this pot to a boil to cook the sweet potatoes all the way through. To check if they are done, insert a fork in the center of the sweet potato and it should slide right off the fork.
- Once the potato is cooked, drain the water out then mash them using a fork or potato masher until they are nice and smooth.
- Set this to the side to cool.
- In a medium sized mixing bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda and salt.
- In a separate sized bowl, whisk together the brown sugar, melted butter, oil, milk and eggs. Whisk this mixture of wet ingredients until everything is nice and evenly combined with no lumps.
- Once the mashed sweet potatoes have had enough time to cool down a bit, go ahead and add that the wet ingredients. Continue to whisk until everything is nicely combined.
- Add the dry ingredients to the wet and mix until you have a nice, smooth batter. Feel free to add chocolate chips or nuts of your choice!
- Scoop the batter into the prepared donut pan filling about 3/4 of the way full. Bake for 10-12 minutes or until fully baked.
- Let the donuts cool on a wire rack before decorating.
- The glaze is optional, you can also toss them in cinnamon and sugar if you prefer that.
- For the glaze, whisk together the powdered sugar and 1 Tbsp. of water at a time until nice and smooth. Add a dash of cinnamon if you'd like.
- Once the donuts have cooled, dip each one in the glaze, letting the excess glaze drip off. Top with pecans and enjoy!
