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Sweet Potato Doughnuts with Maple Icing
Nb persons: 0
Yield: 1 cup icing
Preparation time:
Total time:
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| Yield: 
about 10 to 12 servings Ingredients | |
| 3 1/2 cups | all-purpose flour |
| 1 cup | sugar |
| 2 teaspoons | baking powder |
| 1/2 teaspoon | baking soda |
| 1/2 teaspoon | ground cinnamon |
| 1/2 teaspoon | salt |
| 2 large | eggs, lightly beaten |
| 1 cup | sour cream |
| 1 cup | cooked mashed sweet potato, (about 1 medium potato) |
| Vegetable oil, for frying | |
| Directions Maple Icing, recipe follows | |
| 1 cup | finely chopped pecans |
| In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. In a large bowl, combine eggs, sour cream, and sweet potato. Gradually add flour mixture, stirring to combine. Turn dough out onto a heavily floured surface. Knead in flour with hands as needed (dough will be sticky). Roll out dough to 1/2-inch thickness. Cut out dough with a 2 1/4-inch round cutter. Cut out center of doughnuts with a 3/4-inch round cutter. Re-roll dough as needed. In a Dutch oven, heat vegetable oil over medium heat to 360 degrees F. Cook doughnuts, in batches, in hot oil, 2 minutes per side, or until lightly browned. Drain on paper towels. Ice top of doughnuts with Maple Icing, and sprinkle with chopped pecans. Maple Icing: | |
| 2 2/3 cups | confectioners' sugar |
| 3 to 4 tablespoons | milk |
| 1/4 teaspoon | maple extract |
In a small bowl, combine confectioners' sugar and 3 tablespoons milk; stir well. Add additional milk to reach desired consistency. Stir in maple extract.
Yield: 1 cup icing
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