Sweet Potato Donuts Recipe Perfect with Marshmallow Glaze

There’s something magical about the combination of sweet potatoes and marshmallows, don’t you think? It’s the kind of pairing that instantly brings to mind cozy autumn mornings, festive family gatherings, and the comforting aroma of sweet treats baking in the oven. These irresistible sweet potato donuts with marshmallow glaze are the ultimate indulgence—a delightful twist on a classic dessert that’s perfect for any season. Trust me, once you’ve tried these, you’ll never look at donuts the same way again.

I first stumbled upon the idea of sweet potato donuts during a chilly fall afternoon, craving something warm and satisfying but also a little different. After a few experiments in the kitchen, I landed on this recipe, and honestly, I couldn’t be happier. The natural sweetness and subtle earthiness of the sweet potato pair beautifully with the creamy marshmallow glaze, creating a dessert that’s as decadent as it is comforting. Whether you’re hosting brunch, celebrating the holidays, or just treating yourself, these donuts are guaranteed to become a favorite in your home.

Why You’ll Love This Recipe

These sweet potato donuts with marshmallow glaze aren’t just delicious—they’re an experience. Here’s why they’re worth making:

• Unique flavor: The sweet potato adds a depth of flavor and natural sweetness that makes these donuts stand out from the rest.
• Perfect texture: Soft, fluffy, and slightly moist on the inside, with a golden-brown exterior that has just the right amount of crispness.
• Simple ingredients: You don’t need any fancy or hard-to-find items; everything is either a pantry staple or easy to grab from your local grocery store.
• Ideal for sharing: These donuts are perfect for brunch gatherings, holiday parties, or even as a fun treat for your family on a lazy weekend.
• Marshmallow glaze: Sweet, creamy, and slightly gooey, the glaze elevates these donuts to dessert royalty.
• Customizable: Have fun experimenting with variations—try adding spices, nuts, or even a chocolate drizzle for a creative twist!

Honestly, these donuts hit that sweet spot between indulgence and comfort. They’re not just another baked good—they’re the kind of dessert that feels like a warm hug in edible form.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create rich, satisfying flavors. Here’s what you’ll need:

• For the donuts:
• 1 cup (240 ml) mashed sweet potato (roasted or steamed, cooled)
• 2 1/4 cups (280 g) all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup (55 g) unsalted butter, melted
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) brown sugar, packed
• 1/2 cup (120 ml) buttermilk (or use milk with a splash of vinegar as a substitute)
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• For the marshmallow glaze:
• 1 cup (120 g) powdered sugar
• 1/2 cup (60 g) marshmallow fluff
• 2 tbsp (30 ml) milk or heavy cream
• 1/2 tsp vanilla extract

These ingredients work together to create donuts that are flavorful, tender, and perfectly glazed. Don’t have buttermilk? No problem! You can easily make your own by combining milk and a splash of vinegar or lemon juice.

Equipment Needed

Here’s what you’ll need to whip up these sweet potato donuts:

• Mixing bowls: A few different sizes for wet and dry ingredients.
• Hand mixer or stand mixer: To ensure smooth mixing of the batter and glaze.
• Donut pan: Essential for shaping these beauties. If you don’t have one, a muffin tin can be used as an alternative.
• Whisk: For combining ingredients thoroughly without lumps.
• Spatula: To fold and scrape the batter easily.
• Piping bag (optional): Helps with evenly filling the donut pan. A zip-top bag with the corner snipped works just as well!

If you’re looking for budget-friendly options, silicone donut molds are a great alternative to traditional metal pans, and they’re super easy to clean!

Preparation Method

1. Preheat your oven to 350°F (175°C). Lightly grease your donut pan or silicone molds.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In another bowl, mix the mashed sweet potato, melted butter, granulated sugar, brown sugar, buttermilk, eggs, and vanilla extract until smooth and well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until no dry flour remains. Be careful not to overmix—your batter should be thick but smooth.
5. Transfer the batter into a piping bag or a zip-top bag with a corner snipped off. Pipe the batter evenly into the prepared donut pan, filling each cavity about 3/4 full.
6. Bake for 10-12 minutes, or until the donuts spring back when lightly pressed and a toothpick inserted into the center comes out clean.
7. Let the donuts cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
8. While the donuts are cooling, prepare the marshmallow glaze. In a small bowl, whisk together the powdered sugar, marshmallow fluff, milk, and vanilla extract until smooth and glossy. Adjust the consistency with a little more milk if needed.
9. Once the donuts are fully cooled, dip the tops into the marshmallow glaze, allowing any excess to drip off. Place them back on the wire rack and let the glaze set for 10-15 minutes.

And there you have it—soft, fluffy sweet potato donuts with the dreamiest marshmallow glaze! Prepare to wow your taste buds.

Cooking Tips & Techniques

Want to ensure your sweet potato donuts turn out flawless every time? Here are some expert tips:

• Use roasted sweet potatoes: Roasting brings out the natural sweetness and deepens the flavor. Simply bake whole sweet potatoes at 400°F (200°C) until tender, then mash.
• Don’t overmix: Overmixing can lead to dense, chewy donuts. Mix just until the ingredients are combined.
• Let the donuts cool completely: If you glaze while they’re still warm, the marshmallow glaze will slide right off. Patience is key!
• Adjust the glaze consistency: If your glaze is too thick, add a splash of milk. Too thin? Add a little more powdered sugar.
• Experiment with spices: If you love bold flavors, consider adding a pinch of cardamom or ginger to the batter.

These tips can make a huge difference in the final product. Trust me—I’ve learned the hard way!

Variations & Adaptations

Here are some fun ways to tweak the recipe to suit your taste or dietary needs:

• Gluten-free version: Swap the all-purpose flour for a gluten-free baking blend. Make sure it’s one that includes xanthan gum for structure.
• Vegan adaptation: Use a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) in place of eggs, vegan butter, and non-dairy milk. Opt for a vegan marshmallow fluff for the glaze.
• Spice it up: Add a teaspoon of pumpkin spice or chai spice mix for a warm, aromatic twist.
• Chocolate lovers: Drizzle melted chocolate over the marshmallow glaze for an extra layer of indulgence.
• Nutty crunch: Sprinkle chopped pecans or walnuts on top of the glaze for added texture.

No matter how you customize, these sweet potato donuts will remain a showstopper!

Serving & Storage Suggestions

These donuts are best enjoyed fresh, but here are some tips for serving and storing:

• Serving: Serve the donuts slightly warm or at room temperature. Pair them with a cup of coffee, tea, or even a cold glass of milk for the ultimate treat.
• Presentation: Arrange the donuts on a pretty platter and sprinkle them with a bit of powdered sugar or crushed nuts for an extra touch.
• Storage: Store leftover donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Be sure to let the glaze set completely before storing.
• Freezing: Freeze unglazed donuts for up to 2 months. Thaw at room temperature and glaze before serving.
• Reheating: Warm the donuts in the microwave for 10 seconds or in a low oven to regain their soft texture.

These tips ensure your donuts taste as delicious as the moment they came out of the oven!

Nutritional Information & Benefits

Here’s what you can expect in terms of nutrition:

• Estimated calories: 180 per donut
• Key nutrients: Vitamin A and fiber from sweet potatoes, calcium from buttermilk and marshmallow glaze.
• Health perks: Sweet potatoes are packed with antioxidants, vitamins, and minerals, making these donuts a slightly healthier alternative to traditional versions.
• Dietary notes: Can be adapted for gluten-free and vegan diets with simple substitutions.
• Allergy warning: Contains dairy, eggs, and gluten (unless substituted).

Who says you can’t have a treat that’s both indulgent and a little bit nutritious? These donuts prove it’s possible!

Conclusion

These irresistible sweet potato donuts with marshmallow glaze are the perfect way to satisfy your sweet tooth while embracing the cozy vibes of comfort food. Whether you’re looking to impress your brunch guests or just treat yourself to something special, this recipe delivers on all fronts—flavor, texture, and versatility.

One of the reasons I love this recipe so much is how customizable it is. You can make it your own by adding spices, toppings, or even experimenting with different glazes. Don’t be afraid to get creative and share your unique twists in the comments below!

So, what are you waiting for? Grab some sweet potatoes and marshmallow fluff, and let’s get baking! Don’t forget to share your results—I’d love to hear how your sweet potato donuts turned out!

FAQs

Can I use canned sweet potato puree instead of fresh?

Yes! Just make sure to choose unsweetened canned sweet potato puree to avoid any extra sugar in the recipe.

Can I make these donuts without a donut pan?

Absolutely. You can use a muffin tin instead and call them sweet potato donut muffins—they’ll still be delicious!

Can I make the glaze ahead of time?

Yes, you can prepare the glaze and store it in the refrigerator for up to 2 days. Bring it to room temperature and give it a good stir before using.

Can I bake these donuts in an air fryer?

You sure can! Pipe the batter into silicone molds that fit your air fryer and bake at 350°F (175°C) for about 8 minutes.

Can I use pumpkin instead of sweet potato?

Yes, pumpkin puree can be used as a substitute for sweet potato. The flavor will be slightly different but equally delicious!

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