Moist Sweet Potato Donuts with Cinnamon Sugar in 30 Minutes

There’s nothing quite like biting into a warm, homemade donut, especially when it’s got a secret ingredient that takes it to the next level. That’s exactly what you get with these Sweet Potato Donuts with Cinnamon Sugar – they’re my go-to treat when I want something cozy yet unexpected. I first made these on a rainy Sunday when my kids begged for donuts, but I wanted something a bit more wholesome. The sweet potato adds this incredible moistness and subtle earthy sweetness that pairs perfectly with that classic cinnamon sugar coating. And the best part? They come together in less than 30 minutes with ingredients you probably already have in your pantry. Trust me, once you try these, you’ll never look at sweet potatoes the same way again!

Ingredients for Sweet Potato Donuts with Cinnamon Sugar

Gathering your ingredients is the first step to donut bliss! Here’s what you’ll need to make these irresistible treats. I always measure everything before starting – it makes the whole process smoother, especially when you’ve got eager little hands wanting to help (or sneak tastes).

• 1 cup mashed sweet potato (cooled completely – hot potato will scramble your eggs!)
• 1/4 cup packed brown sugar (the molasses notes make all the difference)
• 1 large egg (room temperature blends better)
• 2 tbsp melted butter (unsalted is my preference)
• 1 tsp vanilla extract (the real stuff, please!)
• 1 1/2 cups all-purpose flour (scooped and leveled)
• 1 1/2 tsp baking powder (make sure it’s fresh)
• 1/2 tsp salt (balances the sweetness)
• 1/2 tsp cinnamon (I use Saigon cinnamon for extra warmth)
• 1/4 tsp nutmeg (freshly grated if you can)
• 1/4 cup whole milk (2% works in a pinch)
• Oil for frying (vegetable or canola – about 4 cups)

For that magical cinnamon sugar coating:

• 1/2 cup granulated sugar
• 1 tbsp cinnamon (adjust to your taste – we like it spicy!)

Pro tip: I bake and mash my sweet potatoes the night before when I’m planning ahead. The texture gets even better after chilling overnight in the fridge. Just don’t tell my kids I’m prepping dessert ingredients alongside our dinner veggies!

How to Make Sweet Potato Donuts with Cinnamon Sugar

Now for the fun part – let’s turn these simple ingredients into golden, sugar-dusted bites of heaven! I’ve broken it down into three easy phases so you can nail each step. Just follow along, and before you know it, your kitchen will smell like a cozy autumn morning.

Mixing the Batter

First, grab two bowls – one for wet ingredients, one for dry. In the first bowl, whisk together that gorgeous orange sweet potato mash with the brown sugar until they’re best friends. Then crack in the egg (I always do this on the counter, not over the bowl – learned that the hard way!), add the melted butter and vanilla, and whisk until smooth.

In your second bowl, sift together the flour, baking powder, salt, cinnamon and nutmeg. This is where the magic starts – those spices will make your whole house smell incredible. Now here’s the key: alternate adding the dry ingredients and milk to the sweet potato mixture in three additions, starting and ending with the dry. Mix just until combined – overmixing makes tough donuts, and we want pillowy soft!

Frying the Donuts

Heat about 2 inches of oil in a heavy pot (I use my trusty Dutch oven) to 350°F. This temperature is crucial – too hot and they’ll burn outside while staying raw inside, too cool and they’ll soak up oil. Test it with a tiny bit of batter first – it should bubble vigorously and float to the top.

Now, here’s my secret weapon: two spoons. Use one to scoop about a tablespoon of batter, and the other to push it gently into the oil. Work in batches of 3-4 donuts at a time so you don’t crowd them. They’ll puff up beautifully as they fry for about 2 minutes per side until they’re that perfect golden brown. Use a slotted spoon to transfer them to paper towels to drain – this step keeps them crisp, not greasy.

Coating with Cinnamon Sugar

While the donuts are still warm (but not scalding hot), toss them in that cinnamon-sugar mixture. I use a shallow bowl and give each donut a gentle roll – the residual heat helps the sugar stick perfectly. Pro tip: do this over a baking sheet to catch the excess sugar. The first time I made these, I coated them right on the counter… let’s just say my floors were sparkling for weeks!

That’s it! These beauties are best eaten warm, preferably with a big glass of cold milk. Watch them disappear faster than you can say “seconds please!”

Why You’ll Love These Sweet Potato Donuts

These aren’t just any donuts – they’re little rounds of happiness that check all the boxes:

• So easy – No yeast, no waiting, just mix and fry in under 30 minutes
• Flavor bomb – Earthy sweet potato meets warm cinnamon sugar in perfect harmony
• Perfect texture – Crispy outside, pillow-soft inside thanks to that sweet potato magic
• Kid-approved – My picky eaters gobble these up (they’ll never guess they’re eating veggies!)

Seriously, what’s not to love? One bite and you’ll be hooked.

Tips for Perfect Sweet Potato Donuts with Cinnamon Sugar

After making these sweet potato donuts more times than I can count (my kids keep requesting them!), I’ve learned a few tricks that make all the difference. These aren’t just random suggestions – they’re battle-tested techniques from my kitchen to yours.

Cool that sweet potato completely – I can’t stress this enough. If your mashed sweet potato is even slightly warm when you mix it with the eggs, you’ll end up with sweet potato scrambled eggs (not the donut experience we’re going for). I usually bake my sweet potatoes the night before and let them cool in the fridge overnight. The texture gets even better!

Oil temperature is everything – That 350°F mark isn’t just a suggestion. Too hot, and your donuts will be burnt little nuggets. Too cool, and they’ll turn into greasy sponges. I keep my candy thermometer clipped to the pot the whole time because the temp drops when you add batter. Pro tip: if you don’t have a thermometer, test with a tiny bit of batter first – it should bubble actively and float within 15 seconds.

Size matters – I use a standard tablespoon measure for scooping batter. Too big, and the centers stay doughy; too small, and they’ll overcook before developing that perfect golden crust. About 1-1.5 tablespoons per donut is the sweet spot.

Serve them fresh – These donuts are absolute heaven when they’re still warm from the fryer. That crispy sugar coating starts to soften after about an hour. If you must store them (though I doubt there will be leftovers!), keep them in a single layer – stacking makes them soggy fast.

One last thing – don’t skip the paper towel draining step! I tried being lazy once and just put them straight on a plate… let’s just say my family gave me the side-eye when they bit into greasy donuts. Learn from my mistakes, friends!

Storing and Reheating Sweet Potato Donuts

Now, let’s be real – these sweet potato donuts are best devoured fresh and warm, straight from the cinnamon sugar coating. But life happens, and sometimes (miraculously) a few survive past the first wave of hungry hands. Here’s how to keep them tasting their best when you need to store them.

The airtight container trick: If you must store leftovers, tuck them into a single layer in an airtight container at room temperature. I like to line the container with paper towels to absorb any excess oil – it helps keep that crispy texture. They’ll stay decent for about 2 days this way, though the sugar coating will soften over time. Whatever you do, don’t refrigerate them! The fridge turns them into sad, soggy disappointments.

Reviving day-old donuts: If your donuts have lost their crunch, here’s my secret – a quick 5-10 second zap in the microwave followed by a minute in the toaster oven. The microwave warms the inside while the toaster oven crisps up the exterior. Just watch them closely – they go from revived to hockey pucks fast! Some folks swear by reheating in an air fryer at 350°F for 2-3 minutes, but I find that can make them too dry.

Honestly though? These donuts are like French fries – they’re never quite as good as when fresh. My solution? Make a half batch if you’re cooking for one or two, or invite friends over to help polish them off. That cinnamon sugar sparkle is meant to be enjoyed immediately, preferably with someone you love stealing bites off your plate!

Sweet Potato Donuts with Cinnamon Sugar FAQs

I get asked the same questions every time I make these sweet potato donuts, so let me save you some trouble with the answers I’ve discovered through trial and error (and maybe a few kitchen disasters!).

Nutritional Information

Now, I’m no nutritionist, but I know folks like to have an idea of what they’re eating – especially when it comes to treats like these sweet potato donuts! Keep in mind these numbers are rough estimates and can vary based on your specific ingredients and how much oil your donuts absorb during frying (mine usually drink up less than you’d think!).

Each donut packs a decent amount of vitamin A from that sweet potato – nature’s way of making dessert feel slightly virtuous! The cinnamon sugar coating obviously adds sweetness, but using brown sugar in the batter means you need less overall than traditional donut recipes. And while they’re fried, the paper towel draining step helps keep them from becoming grease bombs.

Remember, estimates vary based on ingredients/brands. If you’re watching specific dietary needs, I’d recommend plugging your exact ingredients into one of those handy nutrition calculators online. But honestly? Sometimes it’s okay to just enjoy a warm, cinnamon-sugary bite of happiness without overanalyzing!

Try This Recipe and Share Your Results!

Now it’s your turn to experience the magic of these Sweet Potato Donuts with Cinnamon Sugar! I can’t wait for you to see how something so simple can taste so extraordinary. When you make them, I’d love to hear how they turn out – did your family go crazy for them like mine does? Did you discover any clever twists? Snap a photo of your golden, sugar-dusted beauties and tag me (I’m always scrolling for food inspiration!).

And hey, if you’re feeling extra generous, share this recipe with a friend who needs a little sweetness in their life. Nothing spreads joy quite like homemade donuts! Now go preheat that oven for your sweet potatoes – your future self will thank you when that first warm, cinnamon-sugary bite hits your lips.

Happy frying, friends! May your donuts be crispy, your sugar coating plentiful, and your kitchen filled with the cozy scent of cinnamon and happiness.

For more delicious recipes and inspiration, check out Family Tastes.

Moist Sweet Potato Donuts with Cinnamon Sugar in 30 Minutes

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• Author: EditorVictoria
• Total Time: 25 minutes
• Yield: 12 donuts 1x
• Diet: Vegetarian

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Description

Sweet potato donuts coated in cinnamon sugar for a delicious and easy treat.

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Ingredients

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• 1 cup mashed sweet potato
• 1/4 cup sugar
• 1 egg
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup milk
• 1/2 cup sugar (for coating)
• 1 tbsp cinnamon (for coating)
• Oil for frying

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Instructions

1. Mix mashed sweet potato, sugar, egg, melted butter, and vanilla in a bowl.
2. In a separate bowl, combine flour, baking powder, salt, cinnamon, and nutmeg.
3. Gradually add dry ingredients to sweet potato mixture, alternating with milk.
4. Heat oil in a deep pan to 350°F (175°C).
5. Drop spoonfuls of batter into the hot oil and fry until golden brown.
6. Drain donuts on paper towels.
7. Mix sugar and cinnamon in a bowl.
8. Roll warm donuts in cinnamon sugar to coat.
9. Serve immediately.

Notes

• Use cooled mashed sweet potato for best texture.
• Adjust oil temperature to prevent burning.
• Store leftovers in an airtight container for up to 2 days.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 1 donut
• Calories: 180
• Sugar: 10g
• Sodium: 150mg
• Fat: 5g
• Saturated Fat: 2g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg

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