Sweet Potato Doughnuts with Maple Icing

Makes 10 Servings

When it comes down to it there’s not too many ways to make a maple glazed donut healthy, and frankly who wants a healthy donut?! This is also one of those recipes that dispels the myth that just because something is vegan it’s instantly healthy. Although these donuts are about 100 calories lighter than the original they still weigh in at 484 calories per serving (which is about 2 donuts or a donut and a few donut holes).

I used this donut hole cutter to make these donuts. I always figured donut cutters would be uber expensive for some reason but this one was only at Williams Sonoma as is also on amazon.com

These doughnuts are adapted from Paula’s Home Cooking show.

Original Recipe Nutrition Analysis:

Using ¼ cup oil to account for frying

Per Serving: 582 Cal (31% from Fat, 6% from Protein, 64% from Carb); 8 g Protein; 20 g Tot Fat; 5 g Sat Fat; 8 g Mono Fat; 95 g Carb; 3 g Fiber; 54 g Sugar; 118 mg Calcium; 3 mg Iron; 332 mg Sodium; 52 mg Cholesterol

Veganized Recipe Nutrition Analysis:

Using ¼ cup oil to account for frying, tofutti sour cream and soft silken tofu

Per Serving: 484 Cal (19% from Fat, 5% from Protein, 76% from Carb); 6 g Protein; 10 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 93 g Carb; 2 g Fiber; 48 g Sugar; 74 mg Calcium; 3 mg Iron; 427 mg Sodium; 0 mg Cholesterol


3 ½ cups all purpose flour

1 cup sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon salt

½ cup pureed soft silken tofu or soy yogurt

1 cup vegan sour cream

1 cup sweet potato puree

Oil for frying

Preheat a deep fryer to 360oF or add about ½ inch of oil to a dutch oven and warm over medium heat. To test the heat, sprinkle a small drop of water into the oil. Once the water begins to pop, the oil is ready.

Combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. In a separate bowl whisk together silken tofu or yogurt, sour cream and sweet potato puree. Stir sweet potato mixture into flour mixture using a large spoon or electric mixer on medium. Turn dough out on a floured surface and roll dough out to ½ inch thickness. Dough will be sticky, add more flour if too sticky to work with. With a donut cutter cut out donuts until all dough is used, re-rolling dough as needed.

Fry doughnuts in oil until lightly browned, about 2 minutes on each side. Drain on paper towels. Allow to cool slightly and top with maple icing (recipe below).

Maple Icing:

2 cups confectioners’ sugar

3 tablespoons almond milk

1 tablespoon grade A maple syrup

Stir together confectioners’ sugar, almond milk and maple syrup in a small bowl until completely combined.


One response to “Sweet Potato Doughnuts with Maple Icing”

  1. Melb

    This looks really tasty!

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