Made This Recipe? Add Your Photo

Total Time
35mins
Prep 15 mins
Cook 20 mins

This recipe came from Food TV's, Paula's Home Cooking and are they good! Paula also had a maple icing with pecans but I like'd them better plain. These freeze well and stay moist for several days. A keeper! Thanks, Paula! =)

Ingredients Nutrition

Directions

  1. In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
  2. In a large bowl, combine eggs, sour cream, and sweet potato.
  3. Gradually add flour mixture, stirring to combine.
  4. Turn dough out onto a heavily floured surface.
  5. Knead in flour with hands as needed (dough will be sticky).
  6. Roll out dough to 1/2-inch thickness.
  7. Cut out dough with a 2 1/4-inch round doughnut cutter.
  8. No doughnut cutter? Use a soup can as a cutter then poke a hole in the middle of the dough round.
  9. Using your fingers, stretch the dough until an inch opening is formed and the doughnut is about 3 " wide.
  10. Re-roll dough as needed.
  11. In a Dutch oven, heat vegetable oil over medium heat to 360 degrees F.
  12. Cook doughnuts, in batches of 4-5, in hot oil, 2 minutes per side, or until lightly browned.
  13. Drain on paper towels.
Most Helpful

5 5

A+ recipe! I have made some doghnut recipes before. But these have turned out to be the best so far. I had 1/2 of a large sweet potato to use up. So here was a good opportunity. I did want to try mixing these in my bread maker. And it worked pretty well on dough only cycle. I did have to sub 1 cup soured milk for the sour cream (didn't have sour cream) Still worked beautifully. My family has informed me that i will have to make these again. I don't have a doughnut cutter so I used the alternative instructions and they also worked well. Next time I think I will try a cup of mashed white potatos. These are really that good! Also I used an electric skillet to fry them in since it is more controlled cooking than on the stovetop. Thank you for sharing. A real keeper.