Sweet Potato Doughnuts
Ingredients
The doughnuts
-
1
cup
sweet potato, roasted and mashed
-
1
cup
fresh ricotta
-
½
cup
powdered sugar
-
1
tbsp
vanilla extract
-
1
tsp
cinnamon
-
½
tsp
nutmeg
-
½
tsp
salt
-
2
units
eggs
-
1
cup
self-rising flour
For frying
-
3
inches
corn oil (or canola oil)
Instructions
- Preheat the oven to 400°F and roast the sweet potato for 55-60 minutes until tender.
- Allow the sweet potato to cool, then mash it in a large bowl.
- Add ricotta, powdered sugar, vanilla, cinnamon, nutmeg, and salt to the mashed sweet potato and blend until combined.
- Add the eggs one at a time, blending until smooth, then fold in the self-rising flour gradually.
- In a deep saucepan, heat oil to 375°F, then drop batter into the oil using a scoop.
- Deep fry the doughnuts for 2-3 minutes, flipping until golden brown, then drain on paper towels.
- Dust the cooled doughnuts with powdered sugar before serving.
Nutrition Facts (estimated)
Servings
18
Calories
514
Total fat
12.8g
Total carbohydrates
86.1g
Total protein
9.5g
Sodium
334mg
Cholesterol
88mg
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