Mashed Sweet Potato Donuts and a NuWave Induction Cooktop Giveaway

Mashed Sweet Potato Donuts with cinnamon sugar topping

Today I'm sharing this fantastic recipe for Mashed Sweet Potato Donuts with you and I'm hosting my own personal giveaway of a NuWave induction cooktop for you to make them with (details about the giveaway follows after the recipe).

What I love about the induction cooktop method of frying is that the oil temperature stays constant, no matter how many batches of donuts, French fries or fritters you're making. It's also portable as long as you have an outlet nearby to plug it into. One thing you will need to be aware of is that not all cookware is induction cooktop compatible. In order for cookware to be induction cooktop compatible, it must be made of magnetic based metal, such as cast iron or magnetic stainless steel.

Once you have the proper cookware for induction cooktop cooking (which you may already have in your cabinets), you're ready to fry up these incredibly delicious donuts in a matter of minutes. *Note - you don't need an induction cooktop to make these donuts. They can be made on the stovetop or with a counter top fryer just as easily, but controlling the oil temperature may not be as easy as it is with induction frying.

Mashed Sweet Potato Donuts Recipe

Mashed Sweet Potato Donuts are super delicious and take advantage of leftover sweet potatoes.

Once these Mashed Sweet Potato Donuts take a swim in the hot frying oil and become deeply golden brown, they then then take a dip into a cinnamon sugar bath which coats each donut with just the right amount of spicy sweetness. If you're a little skeptical of how a sweet potato donut will taste, don't be. You're going to absolutely love them as they're a wonderful autumn treat and they definitely give apple cider donuts a run for their money.

Mashed Sweet Potato Donuts are sweet, spicy and delicious.

We brought my father-in-law a dozen of these donuts. As he's aged (he's 94 and under hospice care), his taste buds for sugary sweet treats (and everyone's taste buds as we age) become more acute. We learned this fact from his day nurse, and I find it fascinating. Who knew? Even though he's mostly on a pureed diet (I brought him plenty of pureed foods too) I knew he'd be able to enjoy and appreciate these soft, sweet, cake-like treats. These donuts also freeze wonderfully well so even though this recipe makes approximately 2 dozen, you don't have to eat them all at one time...unless of course you have family and friends that will help you devour them within moments of placing them on a plate.

Mashed Sweet Potato Donuts Recipe /

Yield: 24 donuts        Prep Time: 30 minutes     Fry Time: Approximately 40-45 minutes

3 ½ cups all-purpose flour (more for rolling out if needed)
¼ teaspoon baking soda
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¼ cup butter flavor shortening
1 cup packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups prepared mashed sweet potatoes (mashed with a little milk and butter), about 2 large
*Note - leftover mashed potatoes work great for this recipe.
½ cup milk
1 ½ quarts (6 cups) light colored oil (I use peanut but canola works well too)
1½ cups granulated sugar
2 tablespoons ground cinnamon

-In a large, high sided pot, heat the oil to 425 degrees.
-In a large bowl, whisk together the flour, baking soda, salt, baking powder, nutmeg and the 1 teaspoon cinnamon.
-In a separate bowl cream together the shortening and brown sugar. Add in the eggs, vanilla, mashed potatoes and milk. Blend until fully incorporated.
-Add the flour mixture, 1/3'd at a time and on low speed, into the creamed shortening mixture,  until all the flour is fully incorporated and the dough is soft and pliable.
-Turn the dough out onto a lightly floured surface.
*Note - if the dough seems too sticky, knead in a little extra flour. You're looking for a soft dough but not an extremely sticky dough.
-Roll the dough out to approximately ½" thickness.
-Use a round cookie cutter or biscuit cutter that has been dipped in flour and cut out as many circles as you can. Set them aside on a lightly floured surface.
-You can re-roll the scraps and continue cutting circles from the remaining dough.
-Use your thumb to poke holes into the center of the circles (more flour on your hands may be needed) and gently stretch the donuts into shape.
-Use a large slotted spoon or spider strainer and carefully place about 4-5 donuts in the hot oil to fry about 3-4 minutes on each side or until deeply golden brown. *Note - if the oil is too hot, the donuts will brown quickly and still be raw in the middle. Try and keep your oil temperature as constant as possible to avoid this. Or, if it's not hot enough, the oil will saturate the dough making your donuts greasy.
-Carefully removed the cooked donuts from the oil (using the strainer) and place them into a bowl with 1½ cups of sugar and 2 tablespoons cinnamon that has been thoroughly mixed. Toss to coat.
-Serve and enjoy!
Here are a few step-by-step photos I took during the making of these Mashed Sweet Potato Donuts that I hope will  help you visualize the process when you make them in your own kitchen.

Whisk together the dry ingredients in one bowl and in another bowl prepare the ingredients that will be creamed together.

Leftover mashed sweet potatoes work wonderfully well for this recipe.

Once the flour is fully incorporated with the creamed ingredients, the dough will be soft and pliable. If the dough seems too sticky, you can knead in more flour once you turn the dough out onto the counter.

Roll the dough out to ½" thickness and use a biscuit cutter or round cookie cutter dipped in flour to cut out the donut shapes.

Use your thumb to poke a hole in the center of each circle and gently stretch to form a donut shape. Once shaped, place them on a lightly floured surface until ready for frying. You can also re-roll the scraps follow the same process with the remaining dough.

Mashed Sweet Potato Donuts Recipe and Tutorial

Carefully heat the oil (any light colored oil will do) to 425 degrees and carefully use a slotted spoon to add 4-5 donuts to the pot at a time to fry for about 3-4 minutes on both sides. Try to keep the oil temperature as constant as possible for the best results. *Note - an induction cooktop works wonderfully well for keeping the oil at a constant temperature. See below for your chance to win a NuWave Induction Cooktop.

Once fried, place the donuts into the cinnamon sugar mixture and toss to coat. Serve and enjoy!

And now, because you been so patient and have taken the time to look at all my pictures and you've read carefully through the did, didn't you? is your chance to win a brand new, never before used NuWave Induction Cooktop (a $99 value) for your very own...because I'm a giver :)

a Rafflecopter giveaway

This contest will run for 7 days until 7:30 pm (central time) on September 10, 2014. The winner will be notified via email (and on my facebook page) and will have 48 hours to claim their prize or else another winner will be selected. This giveaway is open to US residents only. Sorry to all my Canadian friends but I honestly can't afford the shipping :)

Just one more thing before you go because it's been a few days since I shared one of my painted glassware items with you on my posts. I painted this custom set of champagne flutes to coordinate with a western theme wedding (note the bandannas at their necks) and the couples wedding colors of orange and turquoise.
I thought it would be a fun set to coordinate with sweet potato donuts because they're both so sweet and the colors compliment each other nicely!

Western Themed Custom Painted Wedding Champagne Flutes
If there is ever anything I can paint for you, please don't hesitate to contact me or visit my shop. Custom orders are always welcome, and I can work from any photo or description you send my way.
Thanks for stopping by my Kudos Kitchen. I really appreciate your visit!
Until we eat again,

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