Sweet Potato Pecan Pie Doughnuts.
Oh yeah. Vegetables in doughnuts!
I’m coming at you with a little bonus post today to share one of my closest friends’ new book. Ashley is one of the first invisible internet friends I met in person way back in the day (like over 3 years ago!) and is one of my closest pals.
I even changed my coveted “donut” spelling for her real (and oh-so very correct one) in this post, which means you know I have major love for her.
So funny stuff.
Ashley happens to eat a gluten free, vegetarian… and well, close to vegan diet. I… do not. There is no secret there. BUT. The minute I tasted these gluten free peanut butter cup doughnuts a few years ago, I was hooked.
Do you have any idea how hooked I was?
Well. I never used to like doughnuts. Like EVER. They were completely unappealing to me. That’s the reason you always hear me mention my “recent doughnut obsession.” I didn’t loathe them, but they just weren’t my drug of choice. Pastries (I totally just typed pasties) aren’t generally my thing. Very weird and unexpected, I know.
Ashley brought those freaking peanut butter cup doughnuts to my house a few years ago and it was over. OVER OVER OVER. Ever since then, I want all of the doughnuts to ever exist in the universe.
I could seriously eat a doughnut every single day. They have become one of my go-to cravings, one of my favorite things.
AND! I’ve made the peanut butter cup doughnuts countless times for dessert and people lose their minds. They are so delicious that Ashley wrote an entire book on gluten-free baked doughnuts. They are THAT good!
I’m pretty sure you know my stance on doughnuts that are fried versus baked, but the truth is that I don’t discriminate. Like, at all. Baked doughnuts are easier for me to make at home. When I like to create a new doughnut for my own recipe arsenal and have lots of time for development, I’m going to fry it. When I want to make a quick dessert for a group (or, um, MYSELF) that I know can hold up for a few hours or even a day or so, I bake it.
Simple as that.
Now let me tell you about THESE ones. These…vegetable ones.
So I made these doughnuts over the weekend and again… my very non-gluten free, used-to-regular-old-fried-doughnuts family went NUTS. They are such a fabulous and seasonally appropriate treat. And you know me: texture! So much texture here. I die.
The other big thing happens to be my very strong feelings on nuts in baked goods. As in, when it comes to cookies and brownies, if you want nuts in yours, I’m not sure that I trust you. Sorta kinda maybe.
I was a little hesitant that I would fear the pecans here, but oh my gosh… I so didn’t. There aren’t actual nut chunks (…giggling like a six year old) in the doughnuts, just in the sugary, crunchy top. It’s some serious perfection.
FUN STUFF: I’m giving away a copy of Ashley’s book, Baked Doughnuts For Everyone, so you can all partake in my doughnut obsession. If you’d like to win a copy, just leave a comment below. A comment about anything! (GIVEAWAY NOW CLOSED.) Maybe a comment about vegetable doughnuts. They win today.
Sweet Potato Pecan Pie Doughnuts with Roasted Pecan Crunch
Ingredients
- 1/2 cup oat flour
- 1/2 cup sweet rice flour
- 1/4 cup pecan meal, pecans finely ground
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 2 large eggs
- 1/4 cup + 2 tablespoons milk
- 1/3 cup sweet potato puree
- 1/4 cup maple syrup
- 2 tablespoons unsweetened applesauce
- 2 tablespoons oil
- 1 1/2 teaspoons vanilla extract
- roasted pecan crunch topping
roasted pecan crunch topping
- 1/2 cup maple syrup
- 3 tablespoons unsalted butter, melted
- 1/4 cup loosely packed brown sugar
- 1/2 teaspoon cinnamon
- 1 cup coarsely ground roasted pecans
Instructions
- Preheat the oven to 350 degrees F. Spray your doughnut pan liberally with nonstick spray.
- In a large bowl, whisk together the oat flour, rice flour, pecan meal, sugar, baking powder, cinnamon, salt, nutmeg and ginger. In another bowl, whisk together the eggs, milk, sweet potato, maple syrup, applesauce, oil and vanilla extract. Add the wet ingredients to the dry, mixing only until they are just combined. Do not overmix!
- Spoon the batter into the doughnut pan, filling just below the top of each mold. Bake for 18 to 22 minutes, until the doughnuts are lightly golden brown around the edges. Let cool in the pan for 5 minutes, then remove the doughnuts and let cool completely before topping.
roasted pecan crunch topping
- Stir together the syrup and butter in a bowl. In another bowl, stir together the sugar, cinnamon and pecans.
- Brush the syrup on the cooled doughnuts and sprinkle the pecan mixture over top. Drizzle the doughnuts with the remaining syrup over top to help the pecans stick. Let sit for 15 minutes before serving.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
[this giveaway is sponsored by ashley’s publisher. winner will be chosen at random and notified on friday!]
718 Comments on “Sweet Potato Pecan Pie Doughnuts.”
These look amazing… I totally want one for breakfast! I saw Ashley’s book on amazon and was intrigued! Now, I’m totally hooked.
Veggies for everyone! These looks super.
I kind of want to make these on Thanksgiving instead of pie! They’re gorgeous, and my gluten-free (and mostly vegan) sister could partake! Total win.
Newly gluten free and I’ve been dying for a pastry. My boyfriend likes to eat them in front of me and tell me how good they are. He’s so supportive. -__-
I went gluten-free about 3 months ago and have missed doughnuts SO much. Especially, since the pumpkin-spice and apple cider doughnuts have started showing up in the bakery. These doughnuts look so, so good!! Thanks for the giveaway!
I have had a doughnut obsession for…well, forever! And it keeps growing! The checkout guy at my grocery store is starting to judge my doughnut buying habits even!
These look great.
we are MAJOR pumpkin baked treat people so i am sure these will go down no problem! FTW.
I love sweet potatoes and I love doughnuts! This is a win-win for me, must try them. They look absolutely incredible.
MMMM DOHNUTS
I’ve been wanting to purchase my first donut book for a while, this would be a great opportunity to win :P
Mmmmmm doughnuts!
These look amazing. I need to buy a donut pan.
Love the idea of baked donuts! never thougt about sweet potato donuts but sounds like it could be very yummy!
I’m intrigued – I’ll have to try some sweet potato baked goods.
LOVE donuts and these look amazing!!
These sound UH-MAZING!! Thinking these just might be making an appearance at my football tailgate this weekend! And I would love a cookbook!!!!! :).
YUM! Perfectly seasonal, too.
This is my ideal way to get my veggies in – stuffed in a doughnut!
I’m going to buy a doughnut pan! Yum.
I honestly just want sweet potato in EVERYTHING right now.
veggie donuts FTW!
i totally don’t need doughnuts in my life, but totally want them.
I’d love to win this book!
Those look delish! Yum! What a great giveaway :)
I would LOVE a copy of her book. I recently went gluten free and I miss doughnuts terribly. I would love to be able to make some the whole family will enjoy.
These donuts are insane!! They look so good!
I never thought about making veggie doughnuts, now I will be trying these!! :)
i seriously have to go out and get myself a doughnut pan now… I’ve been wanting to try baked doughnuts FOREVER and adding sweet potato and pecans to the mix is just the push i need. Fabulous!
I need these in my mouth. Right. Now. I also really need this book! My vegetarian, health conscious boyfriend will love me more for it, and in turn my obsession with your blog and edible perspective’s stays strong. ;)
Aww, thanks so much! <3
Mmmmmmdonuts
I’m going to have to try this. I have a new obsession with cooking new stuff. I made your Pumpkin S’more cupcakes this weekend and I won a competition with them. Even invested in a Brulee torch!
Gah, I love doughnuts! One of my biggest weaknesses is the maple glazed one at our go-to gas station. Gets me every time. I’m also a big white cake doughnut with chocolate frosting and sprinkles, of course.
These sound gorgeous! Could you possibly link to the doughnut pan do you use? I need a good one in my life!
i use this one! http://www.amazon.com/Wilton-Nonstick-6-Cavity-Donut-Pan/dp/B004CYELOQ
Yum! I love donuts! :)
So a blogger mentioned sweet potato lattes and I’m obsessed with the idea… any chance you want to come up with a recipe? :)
My doughnut pan is ready….bring on the vegetables!
I have been following Ashley’s blog for quite some time and like you, have fallen in love with her baked doughnut obsession. BTW, i TOTALLY use “donut” too! I’m sold on this put veggies in your doughnuts thing. I WANT ALL THE DOUGHNUTS! :)
I’d totally eat that
Haven’t had a doughnut in eons! Would love one of these and my gluten free sister could also partake!
LOVE DONUTS! I eat donuts for breakfast since I’m always in a hurry for school and our house seems to always have a surplus of donuts…
Oh my word. These look wonderful!! and I am ALL for vegetables in donuts :) And donuts without vegetables. All donuts are good in my book :)
Oh these look delicious! I love doughnuts yum yum x
Oh those look awesome! I just made my first batch of gf pumpkin doughnuts the other day and they came out soooo good :)
Sounds delish! I don’t have any donut cookbooks :)
these would take me 100 attempts to look that good – but i want.
Sweet Potatoes are the most heavenly vegetable to exist! You can eat them for every single meal and its not weird. Yay I Love Sweet Potatoes! Great Post :)
I have never thought of making vegetable doughnuts. But really whyever not!!??
Holy moly. You had me at sweet potato.
Oh sweet potatoes + doughnuts! Be still my heart.
P.S. I made your honey roasted vegetable gouda baked pasta dish earlier this week for my partner and myself. As we sat down to eat it the only audible noises were ‘ohmygod’ ‘mmm’ ‘yes’ and the scraping of the fork against the bowl. Pretty sure we both cleared our first bowl away in minutes. So good!