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.
Okay. So this is the most insanely delicious thing I have had in a while. 
The kids feel the same way, and this is Pia’s favorite treat to bring to fencing practice for her team mates. And Coco actually requested these for her birthday dessert last year instead of cake- just these donuts in ginormous form with double the normal amount of glaze and maybe a few sprinkles for good measure. That’s my girl.
The donuts 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.
- 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)
- In a small bowl, combine the coconut milk and the vinegar and set aside for 10 minutes.
- In a medium mixing bowl, combine all of the dry ingredients.
- Add the sweet potato and the melted coconut oil to the coconut milk and vinegar and then add them to the dry ingredients.
- 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.
- Add the batter to a greased doughnut pan or mini doughnut pan.
- Bake the doughnuts at 350 degrees for 8-10 minutes. Set aside to cool.
- To make the glaze, combine all of the ingredients in a small bowl, stirring until smooth.
- Dip the top of each doughnut in the glaze and then set aside to let the glaze set up or enjoy immediately.
- Optional- you can sprinkle the candied chopped pecans over the top of the wet glaze.
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ah, this is genius for Thanksgiving breakfast! Sweet potato feasting all day!
As I have said before, get in my belly!
The new site looks wonderful Heather!! And way to have a fantastic recipe to kick it off with! Yum!
Wow – these donuts look so good! 🙂 I’m loving ALL things gingerbread this time of year!
Dani | http://www.styledvariety.com
Wowee!!!! These are drop dead gorgeous Heather! I bet they are a dream!
These donuts! OMG I need them in my life!
And, oh my gosh, so exciting, Heather! Congrats. That is HUGE!!!
Heather, these donuts look so delicious as do all of your amazing projects. So excited for your book & Heathermade looks fantastic!
These look dangerously good!
Love the gingerbread sweet potato combo in these donuts!! Perfect for a Fall morning!
Hi Heather! Looks amazing. Couple questions: 1, can I substitute regular flour for the gluten free? 2, do I need the xanthagum? 3, in step 3 you mention pumpkin but I don’t see that listed in the ingredients? Is that in reference to the sweet potatoe? Can we substitute pumpkin just the same? And lastly, I couldn’t find map,e extract, is that a make or break? Will vanilla extract work ok, should I use a little maple syrup? Thanks! Can’t wait to try these!
Hi Yvonne! If you used regular flour do not use xanthum gum! I made a typo! I meant sweet potato not pumpkin- it’s changed! Yes- you could use pumpkin! Don’t use syrup- it will be a mess- yes you could use vanilla extract!
Hi Heather! I’d love to make this for my son but he also has a coconut allergy, we drink numerous non-dairy/nut milks but I guess I’m curious if you have a specific sub suggestion for the coco milk and coco oil that would work nice with this recipe. Thanks so much!
Hey Nikki- no problem- just use almond milk or rice milk (whatever you usually sub for this!) and then use vegetable oil instead- they will still be delicious!
Hey Heather, I did as the recipe says but my mixture came out similar to cookie dough and they did not bake at all 🙁 The only thing I can think of that may have changed it was that I used fresh baked potato. Was that the problem?
Oh goodness Jesse- I’m sorry, that must have been frustrating. I’m not sure what went wrong- they were raw? We have made those a million times and the recipe definitely worked. Was it just a white baked potato? That would be much thicker than canned sweet potato puree. If you can’t find that, you could sub out canned unsweetened pumpkin puree.
I used a baked sweet potato but would it have to be a puree instead? I used a soy/coconut flour blend also
Good news is that the mix makes a very good gingerbread crumble for ice cream!
These sound delicious! I am wondering if I could sub the beet sugar for maple syrup (same quantities)?
Hi Shiela- i wish you could, but I do not think that all of that liquid would hold the batter together. What about trying coconut sugar? or maple sugar?
I will take a dozen! LOVE!
They look incredible! Love that thick glaze!
1. Can your babes be ANY cuter. I love them! 2. These look INSANE. Pinning and making these ASAP!
Hi Heather, This recipe look sooooooooo good! I was wondering how much time you will bake them in a muffin tin since I dont have a donut pan? Would you change something else in the recipe? Thanks ahead ! 😉
Hi Trish! I would just fill them up half way and it’s probably about the same amount of time- maybe a few minutes longer to make sure that they are baked through in the center.
WOW! Need to get my hands on one of these!!
These sound amazing!!
I am partial to a doughnut…or 10!!
Yummy!! What type of Gluten Free Flour do you use?
I like Bobs Red Mill All-purpose Gluten Free Baking flour the best!
If you use Bob’s Red Mil 1-to-1 baking mix, can the xanthum gum be left out?
I love these donuts!