Description
These Indulgent Brown Butter Sweet Potato Donuts capture the essence of fall with their rich, nutty flavor from brown butter and natural sweetness from mashed sweet potatoes. Soft, moist, and lightly spiced with cinnamon, these donuts offer a comforting treat perfect for breakfast or dessert, adaptable to various dietary preferences with easy substitutions.
Ingredients
Scale
Donut Batter
- 1 cup mashed sweet potato (can be replaced with pumpkin puree or mashed butternut squash)
- 1.5 cups all-purpose flour (can substitute with whole wheat pastry flour or a gluten-free blend)
- 0.75 cups brown sugar (coconut sugar or maple sugar can work as alternatives)
- 0.5 cups unsalted butter (use brown butter for enhanced flavor or plant-based butter for dairy-free version)
- 0.5 cups milk (non-dairy options like almond or oat milk are great substitutes)
- 2 large eggs (can use flax eggs for vegan approach (1 tbsp ground flax + 3 tbsp water per egg))
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
Brown Butter Glaze
- 0.5 cups brown butter (be careful to brown it just until golden to avoid burning)
- 1 cup powdered sugar
- 2-4 tablespoons milk (can be replaced with non-dairy alternatives if needed)
Instructions
- Prepare the Donut Batter: In a large mixing bowl, combine the mashed sweet potato with brown sugar and softened unsalted butter. Mix until smooth and creamy. Add the eggs (or flax eggs) one at a time, blending well after each addition to incorporate fully.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and ground cinnamon. Gradually add this dry mixture into the wet ingredients, alternating with milk, starting and ending with the dry ingredients, to create a smooth batter without overmixing.
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a donut pan to prevent sticking. Spoon or pipe the batter evenly into the donut cavities, filling each about three-quarters full.
- Bake the Donuts: Place the pan in the oven and bake for about 12-15 minutes, or until a toothpick inserted into the donuts comes out clean and the edges begin to turn golden.
- Brown the Butter for Glaze: While the donuts are baking, melt the butter in a skillet over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and develops a nutty aroma. Remove from heat immediately to avoid burning.
- Make the Brown Butter Glaze: In a medium bowl, mix the browned butter with powdered sugar and gradually add 2 to 4 tablespoons of milk until the glaze reaches a pourable consistency.
- Cool and Glaze the Donuts: Allow the baked donuts to cool in the pan for 5 minutes, then transfer to a wire rack. While still slightly warm, dip or brush the donuts with the brown butter glaze, letting any excess drip off.
- Serve and Enjoy: Let the glaze set for a few minutes before serving. These donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Notes
- For a vegan version, use flax eggs and plant-based butter and milk substitutes.
- Be careful not to burn the brown butter; remove from heat as soon as it turns golden and emits a nutty aroma.
- Substituting sweet potato with pumpkin or butternut squash will impart a slightly different but delicious flavor.
- The donuts are best consumed within 2 days for optimal freshness.
- You can sprinkle additional cinnamon or chopped nuts on the glaze for extra texture and flavor.
