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.”
I love Ashley’s blog! I have to make some of these donut/doughnuts too :)
I have a new obsession with sweet potatoes, but I never thought to put them in a doughnut! I definitely need to try this!
These look great! One question…. is it possible to bake the doughnuts with soy milk or other but milk??? have you tried???
So gorgeous!
Never tried veg in doughnuts – interesting thought. Now custard, or apple – ultra yum!
These are so beautiful! I have to get a donut pan, I still haven’t tried baked donuts!
Um, I am obsessed with donuts. My husband gave me a dozen once for valentines day and it was like the most romantic gift ever.
These doughnuts (donuts?) make me want to love sweet potatoes. I don’t like sweet potatoes, but this will probably change everything. I adore these so much.
If these donuts are half as amazing as the sweet potato cupcakes I will be making them.
Beautiful donuts!
I’ve always wanted to try pumpkin doughnuts – I hear they’re amazing!
I am not sure I trust donuts willing to house veggies, but you haven’t done me wrong yet so maybe I”ll try them!
I don’t trust people that put nuts in baked goods either!
These look delicious! And I NEED to make those peanut butter cup doughnuts! I was just like you- I never liked doughnuts (I also always type donuts!) until a few years ago and now I’m hooked!
Sweet Potato doughnuts….sounds interestingly yummy…
I’ve always wanted to make doughnuts! I’ve been scared to in the past, but this makes me want to go out and buy a doughnut pan right now and start baking! These look delicious!
YUMMY! These would be perfect for Thanksgiving morning!
Oh my I need those in my mouth right now. Yum!
You know it’s a good recipe when someone who avidly doesn’t like vegetables OR nuts in baked goods makes a donut (ahem… doughnut) with both of the things.
I have a friend who recently found out she has to go gluten-free – for life!! I don’t think I could do it… ugh. I’d miss everything. That said, I’m sure she misses doughnuts! This might make a nice gift. :o)
Both your blog and Ashley’s blog are great! Thanks for sharing the recipe!
Ah these look amazing! And with baked donuts (er, doughnuts) i can even pretend that they’re kind of sort of healthy!
Do pumpkin doughnuts count as vegetable doughnuts? If so, I’m hooked…but these sound fantastic as well!
yum! definitely need to try this.
The crunchy, sugary doughnut top- I’m dying! These look fab.
Ugh they look so good. I’m gonna DIE.
I would love to have this book – the recipes look amazing :)
These look amazing!
I LOVE doughnuts!
Donuts are my latest craving….cannot get enough! I have never fried them….out of fear of frying and fear of getting addicted then putting on like 80 billion pounds and ending up on some TLC show…… so I totally need this book about baked ones…haha
THESE SOUND AMAZING
Oh my gosh sweet potato?! MY FAVORITE. Ashley’s doughnut recipes never cease to amaze me!
They look really good :)
I love putting veg in desserts! Veg desserts = I can eat way more of them!
This would make such a perfect, unique dessert for Thanksgiving! Such a great idea!
I’m skeptical of vegetable doughnuts, but would definitely try! YUMMM!
I am strangely intrigued by the idea of sweet potato doughnuts. Evidently, as I grow older, I also learn to appreciate more foods in life, haha.
I just added a Wilton doughnut pan to my Christmas List, fingers crossed!
These look amazing! I’m so happy to see a gluten-free recipe on here–since this summer I’ve only been baking gluten-free and I LOVE it!
these look AMAZING. yay for doughnuts!
I love lamp!
I love baked donuts! I finally bought some pans and I’m a donut-making machine :-)
THESE LOOK INCREDIBLE.
These sound amazing! What a great fall donut.
Ever since putting black beans in my brownies, I fully trust veggies in dessert. Can’t wait to try these!
SO YUMMYLiouS! I can’t wait to try these on my hubby!
I am recently married and have been beyond excited to try all these new finds on him…I love being in the kitchen and he loves the cookin’ – does it get any better?!
YUM!! Those look like the perfect fall treat!!
These look delicious! I definitely need a doughnut pan now!
Maybe these will make me reallly like doughnuts!
I’ve been on the lookout for sweet potato recipes, and sweet potato in donuts sounds perfect.
I’ve tried making baked donuts so many times, but can’t seem to get the texture just right. I’ll have to give these a try – they look fabulous! That streusel topping seals the deal.