Sweet Potato Doughnuts

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! =)

• Ready In: 35 mins
• Serves: 20

Ingredients

• 3 1⁄2 cups 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 (I roasted mine)
•  vegetable oil, for frying

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.