Print

Sweet Potato Donuts Recipe Perfect with Marshmallow Glaze

sweet potato donuts - featured image
Print Recipe

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.

Ingredients

Scale
  • 1 cup mashed sweet potato (roasted or steamed, cooled)
  • 2 1/4 cups 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 unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup buttermilk (or milk with a splash of vinegar as a substitute)
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup powdered sugar
  • 1/2 cup marshmallow fluff
  • 2 tbsp milk or heavy cream
  • 1/2 tsp vanilla extract

Instructions

  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.

Notes

[‘Use roasted sweet potatoes for deeper flavor.’, ‘Avoid overmixing the batter to keep the donuts fluffy.’, ‘Let the donuts cool completely before glazing to prevent the glaze from sliding off.’, ‘Adjust the glaze consistency with milk or powdered sugar as needed.’, ‘Experiment with spices like cardamom or ginger for a unique twist.’]

Nutrition

Keywords: sweet potato donuts, marshmallow glaze, dessert, baked donuts, fall recipe, autumn treats

Find it online: https://fuzzyforker.com/sweet-potato-donuts-recipe-perfect-with-marshmallow-glaze/