Sweet Potato Doughnuts


Sweeten your breakfast spread with a fresh batch of warm sweet potato doughnuts. Drizzled with molasses-citrus syrup, these doughnuts are sure to become a frequent request from your family and friends.


  • 3/4 cup Tomorrow's® Organics sweet potato purée (see instructions below)
  • 3/4 cup canned pumpkin purée
  • 3 cinnamon sticks
  • 2 teaspoons whole anise seeds
  • 2 teaspoons whole cloves
  • 1 star anise
  • 1 tablespoon instant yeast
  • 1 tablespoon sugar
  • 1/2 cup reserved cooking liquid
  • 2 eggs
  • 1/4 cup bourbon
  • 3 cups flour
  • 1 quart canola oil
  • 1/4 cup molasses
  • 1-1/2 cups light brown sugar
  • Zest and juice of 1 Tomorrow's® Organics orange
  • Zest and juice of 2 Tomorrow's® Organics limes
  • 1/2 cup water


Step 1

Peel the sweet potatoes and cut into large chunks. Place in a large pot and cover with cold water. Add 2 cinnamon sticks, anise seeds, 1 teaspoon cloves, and star anise to the pot. Bring to a gentle simmer and cook until the sweet potatoes are soft, checking progress by piercing with a knife. Drain the sweet potatoes and remove spices, making sure to reserve a half cup of the cooking liquid.

Step 2

When the potatoes are cool enough to handle, mash them or run them through a food mill and allow to cool completely.

Step 3

In the bowl of a standing mixer, dissolve the yeast and sugar in the reserved cooking liquid (warm, not hot). Allow yeast and sugar mixture to rest for five minutes.

Step 4

Add the eggs, salt, cooled sweet potato purée, pumpkin purée, and bourbon. Mix with the dough hook attachment until well blended.

Step 5

On low speed, gradually add the flour. Mix until all flour is incorporated, about 5 minutes. The dough should be stretchy, smooth, and slightly sticky. If it seems like there is too much liquid, you can add up to a half cup more flour. Cover and let rise in a warm place until doubled in size, or about two hours.

Step 6

When the dough has risen, use a candy thermometer to heat the canola oil in a pot to 350°F.

Step 7

Wet your fingers in a bowl of salted water. One at a time, form the doughnuts by grabbing a small handful of dough and stretching it into a ring. Place each ring gently into the oil. Cook briefly, 20 seconds or so, and then flip the doughnuts using the handle of a long wooden spoon. Cook 30 seconds longer, or until golden. Remove and set on a paper towel-lined plate.

Step 8

For the syrup, zest and juice the orange and limes. Place the molasses, light brown sugar, orange zest, lime zest, orange juice, lime juice, 1 cinnamon stick, 1 teaspoon cloves, and ½ cup water in a large saucepan. Stir and bring to a boil. Lower the heat and simmer for 15 minutes, or until mixture thickens slightly. The consistency should be similar to pancake syrup, and it will thicken more as it cools. Strain to remove the orange and lime zest and spices.

COOK'S NOTE: Doughnuts can be kept warm in a 200°F oven for up to one hour.

ASSEMBLE: Drizzle the doughnuts with warm syrup and serve immediately.

Recipe Type: Ingredients: , ,