Cinnamon Sweet Potato Doughnuts
A perfect Fall breakfast or dessert recipe for baked Cinnamon Sweet Potato Doughnuts! Gluten-free, grain-free, nut-free, vegan, & paleo, these donuts have all the healthy superfood nutrition of the delicious sweet potato and nothing else!
- Cook Time: 18 mins
- Total Time: 18 mins
- Yield: 8 1x
- Category: Breakfast, Dessert
- Cuisine: American
Ingredients
Scale
- 2 Cups Mashed Sweet Potatoes (about 2 medium potatoes, baked, cooled, skin removed)
- 1 Cup Sweet Potato Flour
- 1/2 Cup Arrowroot Starch
- 1 Tsp Baking Powder
- 1 Tsp Cinnamon
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1 TB Unsweetened Shredded Coconut (optional topping)
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine all the ingredients (except the shredded coconut) and mix well to form a thick batter.
- In 2 greased doughnut pans, evenly scoop out the batter into 8-10 doughnuts molds.
- Bake the doughnuts for 16-18 minutes (add the coconut to the tops 5 minutes before finished if you are using it).
- Remove and let cool on a wire rack.
Nutrition
- Serving Size: 2