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Browned Butter Sweet Potato Old Fashioned Donuts

Browned butter sweet potato old fashioned donuts with a maple glaze topped with chopped pecans!
Servings 9 servings
Author Olivia Lam

Ingredients

For the Sweet Potato Donuts

  • 3 cups Cake Flour + more for dusting
  • 1/2 cup Granulated Sugar
  • 2 1/2 tsp Baking Powder
  • 3/4 tsp Kosher Salt
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 2 1/2 tbsp Unsalted Butter
  • 1 cup Mashed Sweet Potato
  • 1/2 cup Sour Cream
  • 1 Large Egg + 1 Large Egg Yolk
  • 1 tsp Vanilla Extract
  • As Needed Vegetable Oil (or any neutral oil)
  • 3/4 cup Chopped Pecans

For the Maple Glaze

  • 1 1/2 cups Confectioners Sugar
  • 1/4 tsp Ground Cinnamon
  • Pinch of Salt
  • 2 tbsp Maple Syrup
  • 2 tbsp Milk
  • 1 tsp Vanilla Extract

Instructions

For the Sweet Potato Donuts

  • Add the flour, sugar, baking powder, salt cinnamon, and nutmeg to a large bowl. Mix the ingredients together with a whisk until everything is evenly distributed.
  • Heat a small pan over medium heat. Add the butter to the pan and allow it to melt. Decrease the heat to medium low and continue to cook the butter for about 2-4 minutes until it turns a golden brown color. Pour the butter into a medium sized bowl. Be sure to scrape the brown bits on the bottom of the pan into the bowl as well.
  • Add the sweet potato, sour cream, egg, egg yolk, and vanilla extract to the bowl with the butter. Mix with a whisk until the ingredients are combined.
  • Pour the wet mixture into the bowl of dry ingredients. Use a rubber spatula to mix the ingredients together. When the dough becomes too difficult to mix with the spatula, turn the dough out onto a clean surface and gently knead it until it comes together in one mass. Wrap the dough in plastic wrap and refrigerate for about 1 hour.
  • Dust a clean surface with flour. Unwrap the dough and lightly flour the top. Use a rolling pin to roll the dough out to a 1/2 inch thickness. Dust a 3 inch ring cutter with flour and begin to cut out the donuts from the dough. Dust a 1 inch ring cutter with flour and use it to punch out the center of the donuts. Gently re-roll the scraps to continue cutting out donuts and donut holes. Make sure to not overwork the dough when re-rolling or else the donuts will be tough.
  • Use a pastry brush to dust off any excess flour on the donuts and donut holes. Transfer the donuts onto a tray lined with parchment paper and place them into the fridge to chill while the oil heats.
  • Pour the oil into a pot or a pan with sides until it is 2 inches deep. Heat the oil over medium high heat until it reaches 350˚F. When the oil is ready gently add a few donuts and donut holes to the pan. Be sure to not overcrowd the pan. Cook the donuts for about 1 1/2 to 2 minutes on each side and the donut holes for about 1 minutes.
  • Remove the donuts and donut holes from the oil with a slotted spoon or spider. Place them onto a sheet tray lined with paper towels to absorb any excess oil. Transfer the donuts to a wire rack to cool.

For the Maple Glaze

  • Add all of the ingredients to a medium sized bowl. Mix everything together with a whisk until a smooth glaze forms.
  • Spoon the glaze onto the tops of the donuts and donut holes. Sprinkle the chopped pecans onto one side of the donuts and the donut holes. Enjoy!

Notes

*This recipe makes about 9 donuts and 20 donut holes