Sweet Potato Pecan Pie Doughnuts with Roasted Pecan Crunch

Name: Sweet Potato Pecan Pie Doughnuts with Roasted Pecan Crunch
Total time: 1 h
Yield: 10 to 12 doughnuts
Ingredients: 1/2 cup oat flour; 1/2 cup sweet rice flour; 1/4 cup pecan meal; 2 tablespoons sugar; 1 teaspoon baking powder; 1 1/2 teaspoons cinnamon; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground ginger; 2 large eggs; 1/4 cup + 2 tablespoons milk; 1/3 cup sweet potato puree; 1/4 cup maple syrup; 2 tablespoons unsweetened applesauce; 2 tablespoons oil; 1 1/2 teaspoons vanilla extract; roasted pecan crunch topping; 1/2 cup maple syrup; 3 tablespoons unsalted butter; 1/4 cup loosely packed brown sugar; 1/2 teaspoon cinnamon; 1 cup coarsely ground roasted pecans

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Total Time
1 hr
Servings
10 to 12 doughnuts
Course
Dessert
Cuisine
American

Sweet Potato Pecan Pie Doughnuts with Roasted Pecan Crunch

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

1/2 cup oat flour
1/2 cup sweet rice flour
1/4 cup pecan meal, pecans finely ground
2 tablespoons sugar
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
2 large eggs
1/4 cup + 2 tablespoons milk
1/3 cup sweet potato puree
1/4 cup maple syrup
2 tablespoons unsweetened applesauce
2 tablespoons oil
1 1/2 teaspoons vanilla extract
roasted pecan crunch topping

roasted pecan crunch topping

1/2 cup maple syrup
3 tablespoons unsalted butter, melted
1/4 cup loosely packed brown sugar
1/2 teaspoon cinnamon
1 cup coarsely ground roasted pecans

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Instructions

Preheat the oven to 350 degrees F. Spray your doughnut pan liberally with nonstick spray.
In a large bowl, whisk together the oat flour, rice flour, pecan meal, sugar, baking powder, cinnamon, salt, nutmeg and ginger. In another bowl, whisk together the eggs, milk, sweet potato, maple syrup, applesauce, oil and vanilla extract. Add the wet ingredients to the dry, mixing only until they are just combined. Do not overmix!
Spoon the batter into the doughnut pan, filling just below the top of each mold. Bake for 18 to 22 minutes, until the doughnuts are lightly golden brown around the edges. Let cool in the pan for 5 minutes, then remove the doughnuts and let cool completely before topping.

roasted pecan crunch topping

Stir together the syrup and butter in a bowl. In another bowl, stir together the sugar, cinnamon and pecans.
Brush the syrup on the cooled doughnuts and sprinkle the pecan mixture over top. Drizzle the doughnuts with the remaining syrup over top to help the pecans stick. Let sit for 15 minutes before serving.