Sweet Potato Doughnuts
Serves: 12 — prep time: 10 min — Cook time: 20 Min
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar , packed
1/4 cup butter , melted
1/4 cup vegetable oil
1/3 cup buttermilk
1 large egg
1 large egg yolk
10 oz container crazy fresh sweet potato spaghetti — blended
1 teaspoon vanilla extract
Preheat oven to 350 Grease 2 6-well doughnut pans with cooking spray. Set aside.
Stir together flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a small bowl.
Whisk together brown sugar, butter, oil, buttermilk, egg, egg yolk, sweet potatoes, and vanilla in a large bowl until smooth.
Add flour mixture to pumpkin mixture, stirring just until no streaks of flour remain.
Spoon mixture into prepared doughnut pans. They will be full.
Bake until tops spring back when lightly pressed, about 10-15 minutes.
Remove doughnuts from pans and transfer to a wire rack to cool.
Top with chocolate glaze or our Crazy fresh triple berry blend