Ginger Glazed Purple Sweet Potato Doughnuts (Gluten-Free, Allergy-Free, Vegan, Paleo)
No more beige donuts! These healthy Ginger Glazed Purple Sweet Potato Doughnuts are gluten-free, allergy-free, vegan, and paleo! A creative and fun recipe to try for breakfast, dessert, or an afternoon snack!
- Cook Time: 12 mins
- Total Time: 12 mins
- Yield: 4 1x
- Category: Breakfast, Snack, Dessert
- Cuisine: American
Ingredients
Scale
- Doughnuts:
- 1/4 Cup Arrowroot Starch
- 3/4 Cup Boiled and Mashed Purple Sweet Potato
- 1/2 Tsp Baking Powder
- 1/4 Cup Unsweetened Non-Dairy Milk
- 2 TB Erythritol
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- Ginger Glaze:
- 1/4 Cup Powdered Erythritol
- 1 1/2 TB Water
- 1 Tsp Ginger
- 1/4 Tsp Allspice
Instructions
- Preheat the oven to 375°F.
- Peel, boil, and mash the purple sweet potatoes.
- In a large bowl, combine all doughnut ingredients and mix to combine.
- Grease a doughnut pan and divide the dough between 4 of the molds.
- Bake in the oven for 12-13 minutes.
- To make the glaze, combine all ginger glaze ingredients in a small bowl and whisk together.
- Dip the baked and cooled doughnuts in the ginger glaze and let dry.
Nutrition
- Serving Size: 2