Sweet Potato Spudnuts
User Reviews
5
12 reviews
Excellent
Sweet Potato Spudnuts
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Sweet Potato Spudnuts or Potato donuts are the lightest and fluffiest donuts you may ever eat. Mashed potatoes - or in our case mashed sweet potatoes are used to replace some of the flour ina typical donut recipe which makes for a cloud like donut. We rolled ours in cinnamon and sugar and they are wonderful!!
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Ingredients
- ½ cup milk cold
- ½ cup milk scalded
- 2 active dry yeast package
- ¼ cup water lukewarm
- ½ cup superfine sugar granulated is okay, but the superfine is preferred
- ¼ cup vegetable shortening 2 tablespoons
- 2 cups sweet potato mashed, cooled completely
- 2 egg
- 2 teaspoons salt
- 4 cups all-purpose flour plus more for dusting
coating
- ½ cup unsalted butter 1 stick, melted
- 1 cup granulated sugar
- 3 ½ tablespoons ground cinnamon
to fry
- peanut oil vegetable oil is okay, for frying
Instructions
- Preheat oil to 350°F.
- In a mixing bowl combine sugar and cinnamon until completely combined. Set aside.
- In a small bowl combine both milks together and stir to create a luke warm milk. (doing this will prevent you from having to wait for your scalded milk to cool)
- In a small bowl, combine the yeast and water and allow to sit for 5 minutes. (to activate the yeast).
- Place sugar and shortening into a mixing bowl (or in a stand mixer, fitted with a paddle attachment) and cream together. Add sweet potatoes and continue to cream until fully incorporated.
- Add eggs, milk, yeast water, and salt and continue to mix until well combined. Gradually add flour, 1 cup at a time and continue to mix until dough forms.
- Dump dough into a lightly floured surface and knead until smooth but sticky dough forms, about 5 minutes. Place dough into a lightly greased bowl and cover with a damp towel or plastic wrap and set in a warm area until doubled in size, about 1 hour.
- Punch the dough down and dump onto a lightly floured surface once again. Roll dough into a ½ inch thick slab.
- Using a 3 inch circle cutter cut spudnuts from the slab and poke a hole in the center of each with your fingers (handle gently to ensure you don’t deform your spudnuts) place onto a baking sheet with lightly greased parchment.
- Cover with plastic wrap and place in a warm area until spudnuts double in size.
- Carefully remove spudnuts from parchment and slide into the oil, 2 to 3 at a time. Fry each spudnut for about 3 minutes on each side or until a light orange-golden color.
- Drain spudnuts onto paper towels and while still warm, lightly brush each with melted butter on both sides, and toss in cinnamon-sugar mixture until fully coated. Serve immediately or store in an airtight container for up to three days.
Nutrition Information
Show Details
Serving
1serving
Calories
161kcal
(8%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
20mg
(7%)
Sodium
169mg
(7%)
Potassium
67mg
(1%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
1384IU
(28%)
Vitamin C
1mg
(1%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 161kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 169mg | 7% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 1384IU | 28% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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