Dessert, Snack
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Sweet Potato Doughnuts

sweet potato doughnuts

Cold Monday here.

How was your weekend / holiday?

I spent mine at my mum-in-law’s place for a few days. Always nice to go there. Her house is in the middle of forest (almost). Very quiet and nice.

Today I want to share another doughnut recipe. I’ve posted some before like old fashioned doughnuts, potato doughnuts also baked doughnuts. But doughnut is always all time favourite sweet treat, so it’s never enough with just 1 recipe. The difference with the previous recipes I’ve posted is that this one is fluffy and light but a bit heavy at the same time. Difficult to explain. I think because the amount of sweet potato in it and less egg yolk compare to potato doughnut. It also has a sweetness that you can only get from sweet potato minus the smell. Worth to try in my opinion.

A little bit twist, I baked these doughnuts. So they’re not oily and greasy.

I get the recipe from my all time favourite Indonesian blogger, you can see her blog here. Even though I did make some changes with the recipe (just tiny bit).

As you know, I’m a lazy baker and I often try to do everything the simple way. Same thing happened here. I just decorated these doughnuts with nuttela. The one covered in icing sugar also has nutella for the filling (just an idea if you’re as lazy as me to melt tiny bit of chocolate just to decorate the doughnuts).

Oh, almost forgot, I now have an instagram, so you can follow me there too 😉

sweet potato doughnuts

A tiny hand can’t wait to grab one 😀

This is probably my last post for this year. So with this, I want to say happy holiday to everyone. Stay warm if you have winter and stay chill if you still have the warmth of the sun (lucky you!).

Sweet Potato Doughnuts

  • Servings: 12-16 (depending on the size)
  • Difficulty: easy


  • 500g all purpose flour
  • 75g caster sugar
  • 200g steamed and mashed sweet potato (any colour is fine)
  • 10g instant yeast
  • 2 egg yolks
  • 200ml warm milk
  • 60g unsalted butter (room temperature)
  • 1 tsp salt

How to:

  • Stir together sugar, warm milk and yeast.
  • In a large mixing bowl, place flour, mashed sweet potato, salt and egg yolks. Mix until incorporated.
  • Add yeast and milk mixture. Knead until smooth and elastic.
  • Lastly, add butter and knead some more until all the butter combined with the dough.
  • Let it rest for 45 minutes.
  • There are two ways to do this. I used cutter, so I spread the dough on the kitchen counter and flatten it a bit with rolling pin and cut it into 12 big pieces.
  • You can also form a small ball (30g each) and then make a hole in the middle.
  • Let the doughnuts rest again until they’re double in size or around 30-45 minutes.
  • Meanwhile, prepare enough oil for deep frying or preheat the oven to 200ºC.
  • If you’re deep frying them, preheat the oil to 175ºC and fry for around 30 seconds on each side or until golden brown.
  • If you’re baking them, bake for around 12 to 15 minutes or until golden brown.
  • Decorate as you wish.

sweet potato doughnut

I’ll see you again in 2015!


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