Sweet Potato Pecan Pie Doughnuts with Roasted Pecan Crunch
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Sweet Potato Pecan Pie Doughnuts with Roasted Pecan Crunch
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 1/2 cup oat flour
- 1/2 cup glutinous rice flour aka sweet rice flour/糯米粉
- 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 egg large
- 1/4 cup milk 2 tablespoons
- 1/3 cup sweet potato puree
- 1/4 cup maple syrup
- 2 tablespoons applesauce unsweetened
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 1/2 teaspoons vanilla extract
- pecan roasted, crunch topping
roasted pecan crunch topping
- 1/2 cup maple syrup
- 3 tablespoons unsalted butter melted
- 1/4 cup brown sugar loosely packed
- 1/2 teaspoon cinnamon
- 1 cup pecan coarsely ground, roasted
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.
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