This week is very exciting for me. If you are here and looking at this, then you probably noticed that yesterday I launched my new updated website (I hope you like it!) and to boot there is a GREAT freaking giveaway happening until Wednesday morning at 9AM- you should definitely enter it!

And tomorrow I am going to share all of the details on this wonderful project that I have been working on for quite a while. Because I am so happy I had to share Donuts. Is there a happier food out there than donuts?

gingerbread sweet potato donuts

Okay. So this is the most insanely delicious thing I have had in a while. gingerbread sweet potato donuts

Turns out that Gingerbread Sweet Potato Donuts are so good that you could potentially wind up eating a half dozen of them yourself. Not that I would know anything about that at all.

gingerbread sweet potato donuts

They are sweet and gently spiced with molasses, cinnamon, ginger and nutmeg. The sweet potato keeps them extra tender and moist. And all that is before I even went and dunked them in maple glaze and then sprinkled chopped candied pecans all over the top. Finger. Licking. Good. Thanksgiving dessert in a donut. In fact definitely going to be our Thanksgiving breakfast this year. Oink, oink.

Gingerbread Sweet Potato Donuts
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
They are sweet and gently spiced with molasses, cinnamon, ginger and nutmeg. The sweet potato keeps them extra tender and moist. And all that is before I even went and dunked them in maple glaze and then sprinkled chopped candied pecans all over the top. Finger. Licking. Good.
Ingredients
  • ⅓ cup coconut milk
  • 2 teaspoons apple cider vinegar
  • 1 ½ cups Gluten Free Flour
  • ½ cup beet sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon xanthum gum
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ⅓ cup sweet potato puree
  • 2 tablespoons molasses
  • 2 tablespoons coconut oil, melted
  • Maple Glaze:
  • 2 cups powdered sugar
  • 2 tablespoons coconut oil
  • 4 tablespoons coconut milk
  • 1 teaspoon maple extract
  • pinch of salt
  • ½ cup chopped Candied Pecans (optional)
Instructions
  1. In a small bowl, combine the coconut milk and the vinegar and set aside for 10 minutes.
  2. In a medium mixing bowl, combine all of the dry ingredients.
  3. Add the sweet potato and the melted coconut oil to the coconut milk and vinegar and then add them to the dry ingredients.
  4. Mix well until you have a thick batter. I then transfer the batter into a large Ziploc bag and snip off the corner to make a piping bag. This is the easiest way to handle the sticky batter.
  5. Add the batter to a greased doughnut pan or mini doughnut pan.
  6. Bake the doughnuts at 350 degrees for 8-10 minutes. Set aside to cool.
  7. To make the glaze, combine all of the ingredients in a small bowl, stirring until smooth.
  8. Dip the top of each doughnut in the glaze and then set aside to let the glaze set up or enjoy immediately.
  9. Optional- you can sprinkle the candied chopped pecans over the top of the wet glaze.

 

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This week is very exciting for me. If you are here and looking at this, then you probably noticed that yesterday I launched my new updated website (I hope you like it!) and to boot there is a GREAT freaking giveaway happening until Wednesday morning at 9AM- you should definitely enter it!

And tomorrow I am going to share all of the details on this wonderful project that I have been working on for quite a while. Because I am so happy I had to share Donuts. Is there a happier food out there than donuts?

gingerbread sweet potato donuts

Okay. So this is the most insanely delicious thing I have had in a while. gingerbread sweet potato donuts

Turns out that Gingerbread Sweet Potato Donuts are so good that you could potentially wind up eating a half dozen of them yourself. Not that I would know anything about that at all.

gingerbread sweet potato donuts

They are sweet and gently spiced with molasses, cinnamon, ginger and nutmeg. The sweet potato keeps them extra tender and moist. And all that is before I even went and dunked them in maple glaze and then sprinkled chopped candied pecans all over the top. Finger. Licking. Good. Thanksgiving dessert in a donut. In fact definitely going to be our Thanksgiving breakfast this year. Oink, oink.

Gingerbread Sweet Potato Donuts
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
They are sweet and gently spiced with molasses, cinnamon, ginger and nutmeg. The sweet potato keeps them extra tender and moist. And all that is before I even went and dunked them in maple glaze and then sprinkled chopped candied pecans all over the top. Finger. Licking. Good.
Ingredients
  • ⅓ cup coconut milk
  • 2 teaspoons apple cider vinegar
  • 1 ½ cups Gluten Free Flour
  • ½ cup beet sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon xanthum gum
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ⅓ cup sweet potato puree
  • 2 tablespoons molasses
  • 2 tablespoons coconut oil, melted
  • Maple Glaze:
  • 2 cups powdered sugar
  • 2 tablespoons coconut oil
  • 4 tablespoons coconut milk
  • 1 teaspoon maple extract
  • pinch of salt
  • ½ cup chopped Candied Pecans (optional)
Instructions
  1. In a small bowl, combine the coconut milk and the vinegar and set aside for 10 minutes.
  2. In a medium mixing bowl, combine all of the dry ingredients.
  3. Add the sweet potato and the melted coconut oil to the coconut milk and vinegar and then add them to the dry ingredients.
  4. Mix well until you have a thick batter. I then transfer the batter into a large Ziploc bag and snip off the corner to make a piping bag. This is the easiest way to handle the sticky batter.
  5. Add the batter to a greased doughnut pan or mini doughnut pan.
  6. Bake the doughnuts at 350 degrees for 8-10 minutes. Set aside to cool.
  7. To make the glaze, combine all of the ingredients in a small bowl, stirring until smooth.
  8. Dip the top of each doughnut in the glaze and then set aside to let the glaze set up or enjoy immediately.
  9. Optional- you can sprinkle the candied chopped pecans over the top of the wet glaze.