Sweet Potato Donuts with Coconut Glaze or Chocolate Ganache

A good friend of mine this week helped me realize (okay, both of us realize), I’m sort of a donut snob. If you haven’t noticed by now, I pretty much LOVE donuts. Let’s dig a little deeper into that. I didn’t always have a donut infatuation, but I can remember growing up as a little girl and going with my dad, or grandparents on the weekends to get a special old fashioned treat. Of course, it was always pink frosted with sprinkles. Of course it was. Fast forward through adolescent years of soccer, swimming and basketball leagues, donuts were a common Saturday post-workout treat. Not always the best option, but back then, that was considered okay to re-fuel your kids with. Gosh, that’s sad to think about isn’t it? I’m veering away obviously.

As far as I can remember, I strayed away from donuts through high school and college because well, I just looked at them as little fat-inducing bastards that would make me gain weight (never mind all the alcohol I was ingesting in my sorority days). I really didn’t bother to give donuts another chance until after I went strict paleo in 2010. My then husband began CrossFit during a hospital stint in Bethesda, MD and the paleo diet was all the rave. Donuts were DEFINITELY NOT on the paleo diet! I think in the entire 2 years I ate strict paleo I had 1 donut. Actually, I remember the day. It was a Saturday class, the day of the OC Throwdown, and we were in for such a tough workout (I think it was Murph) that a gym mom brought donuts “from the best local shop.” Of course I chose the pink frosted cake donut with sprinkles. Of course I did.

Eventually when I switched over to a more balanced approach of eating, I was able to indulge in a treat every once in a while. I’m not a big brownie or cookie person, cakes take too long and are too big for just one slice, ice cream was too heavy on my tummy, and I just don’t like candy or hard chocolate on it’s own. Donuts were “it.” First it started with the gym mom bringing them in, then it turned into finding really unique donut shops and specialty types. I guess you can say after all of my taste testing, I turned into a donut snob because I was always comparing to the last place. (My top 5 donut spots to date: The Donut Bar in San Diego, Voodoo Doughnuts in Portland, Doughnut Plant in NYC, Side Car Doughnuts in Costa Mesa, CA and (just because it’s down the street and they make the best pink frosted cake donut with sprinkles, Fosters Family Donuts in San Marcos, CA). Shout out to my homies who make them! Go visit and tell them Sara sent you. JK…maybe.

When I am not taste testing specialty donut shops or eating pink frosted donuts, I’m trying my hardest to make my own. So far, this gluten free cake style donut is my favorite. I have a few paleo and other gluten free recipes but THESE are so cakey, they pop right out the pan and hold together quite well. If you’ve made paleo donuts before, you know what I’m talking about.

These little bad boys are a variation of the purple versions I previously posted but I think they are worth re-posting. We can’t all find purple sweet potatoes or have access to them but most of us can find yams or sweet potatoes. Go make them! They are SO good!

Sweet Potato Donuts with Coconut Glaze or Chocolate Ganache

Serves 12

Clues

Poke multiple holes in your sweet potatoes with a knife or fork. Place in a microwave and (depending on size) cook for 5-7 mins until soft.

Rest for 2 mins or until you can handle the potato. Remove the skin and mash with a fork in a large bowl. Potatoes can be warm but should not be steaming hot.

In a separate bowl, whisk together the flour, baking powder, salt, and nutmeg and set aside. You may add ½ cup or more of gelatin for added protein if desired.

To the bowl of the stand mixer, add the potatoes, sugar, eggs, coconut milk, and butter, then mix on low until smooth. Slowly add the dry ingredients to the wet ingredients and mix until well combined.

Pipe dough into coconut oil greased donut pans (or donut hole pan) filling ¾ of the way. You may need to work in multiple batches. I did two trays of 6 for 12 total.

Bake in a 350 degree oven for 10-15 mins or until cooked all the way through. A toothpick test can be done to ensure they are completely cooked. Be careful not to burn them!

For the glaze: Whisk together the coconut milk and powdered sugar until a glaze is formed. While the doughnuts are still warm, dip them 1-2 each into the glaze, then let them harden on a wire rack. (you can also flash freeze them to get the glaze to harden quicker).

For the ganache (not pictured): In a pot or double boiler, melt chocolate chips over low heat. (You can also microwave, stirring every 30 seconds, up to 2 mins, ensuring not to burn chips).

When chips are completely melted, transfer into a small bowl and let cool for a few minutes.

Add coconut oil or palm shortening to melted chocolate and mix until combined. When it cools it hardens to a ganache after donuts are dipped.

Ingredients

1-2 medium whole sweet potatoes or 3 small

2 cups Pamela's Gluten Free Flour & Baking Mix

1½ teaspoon baking powder

1½ teaspoon kosher salt

¼ teaspoon fresh grated nutmeg

⅓ cup granulated sugar

2 eggs, lightly beaten

¼ cup canned unsweetened coconut milk

2 tablespoons unsalted butter, melted

Coconut Oil spray (I used chosen foods)

For the glaze:

¼ cup canned unsweetened coconut milk

2 cups powdered sugar

For the ganache:

1 cup Enjoy Life Chocolate Chips

2 Tbsp Coconut Oil or Palm Shortening (I prefer shortening so it hardens)

*Gelatin, Optional for added protein