Sweet potato donuts are fried leavened sweets, fluffy and cinnamon-scented. They are so good and tasty that the temptation is great, and they disappear quickly.
These sugary donuts are adored by children because they are very soft and have a delicate flavor.
They are prepared with a simple leavened dough, without eggs or butter, but with sweet potatoes, also known as yams, added to the dough for extra softness.
The donuts are truly delicious, after frying they are dipped in granulated sugar and cinnamon for an extra spicy touch.
They are made all year round, but traditionally in some cities, they are served with new wine on St. Martin’s Day, and especially during the carnival period along with other typical fried treats.
If you, like me, adore these delightful donuts, share the recipe and make them yourself!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 18 pieces
- Cuisine: Italian
Ingredients for Sweet Potato Donuts
- 3 1/4 cups All-purpose flour
- 3/4 cup Whole milk
- 2 1/4 tsp Fresh yeast
- 1 cup Sweet potatoes (or regular potatoes)
- 1/3 cup Granulated sugar
- to taste Lemon aroma (or orange)
- to taste Peanut oil
- to taste Ground cinnamon
- to taste Granulated sugar (or powdered sugar)
- 1 Orange or lemon zest (grated)
Tools
- Pot
- 1 Steel basket
- Potato masher
- 1 Stand mixer
- 1 Rolling pin
- 1 Pastry cutter
- 1 Pan
Preparation for Sweet Potato Donuts
For the preparation of the fried donuts, start by boiling the sweet potato. If you cannot find it, you can replace it with regular cooking potatoes.
After cooking, remove the skin and mash it while still hot with the potato masher.
Let it cool slightly, it should NOT be HOT when in contact with the yeast.In a stand mixer bowl or a hand bowl, dissolve the fresh yeast with a little milk, add the sugar, and, if you prefer, some aroma of your choice (grated lemon or orange zest). Mix everything well, then add the mashed potato and the rest of the milk.
Work and mix the ingredients well, then incorporate the flour and knead the dough for a long time, either with the hook or by hand with a spoon, until the dough is smooth and homogeneous.
Let the dough rise, covered, for about 30 minutes.After 30 minutes, take the dough again, lightly flour it, and with the help of a rolling pin, roll it out into a sheet slightly less than 3/4 inch thick. Use a pastry cutter to make circles, and with a cap or thimble make holes in the center, then transfer the donuts onto a baking sheet lined with parchment paper dusted with flour.
Without overworking the discarded dough, roll it out again, or let it rest to activate the gluten and make more donuts or different shapes.
Let the donuts rest for about 1 hour in the oven, until they double in volume.Heat plenty of peanut oil in a high-edged pan, when the oil reaches the temperature but not too high, cook the donuts a little at a time over low heat, so that they also cook inside, they should immediately rise to the surface and swell, but without exaggerating with the heat or they will color too quickly.
Turn them during cooking from both sides to brown them, drain and dab with absorbent paper to remove excess oil, then roll them while still warm in a mixture of granulated sugar and cinnamon.
Serve them while still warm, they are so good that you can’t stop at one!
So soft, fragrant, golden, and tasty, fried donuts are perfect for breakfast or a snack.
Also try the soft bomboloni
Anna recommends…
The donuts can also be filled with cream or jam to your taste.
If you want a lighter version, you can bake them in the oven and they will still be good and soft.
If you have leftovers, but I doubt you will, the next day just reheat for a few seconds in the microwave, and they will become soft again!
Can I use regular potatoes too?
Yes, you can use regular potatoes, either white or yellow-fleshed.
