Description
Fried nuggets of spice-flavored batter made with sweet potatoes, dusted with powdered sugar for the perfect sweet potato doughnuts anytime.
Ingredients
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- 1 cup sweet potato, roasted and mashed
- 1 cup fresh ricotta
- 1/2 cup powdered sugar
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 eggs
- 1 cup self-rising flour
Instructions
- Preheat the oven to 400°F. Place the sweet potato on a small baking sheet (paid link). Roast in the oven for 55-60 minutes until the sweet potato is tender. Set it to the side when done and allow it to cool until it is cool enough to handle.
- Add the sweet potato and mash using a potato masher (paid link) in a large bowl. Add ricotta, powdered sugar, vanilla, cinnamon, nutmeg, and salt. Blend until well combined using a hand mixer (paid link). Add your eggs one at a time, blending until the batter is smooth. Fold in self-rising a little at a time. Do not overmix.
- In a deep saucepan, add the oil until it’s 3 inches deep. Once the oil reaches 375°F, drop batter into the oil using an ice cream scooper or medium-sized spoon.
- Deep fry for 2-3 minutes, flipping each doughnut as it browns. Your doughnut should be golden brown when done. Ensure the oil retains its temperature of 375°F in between batches.
- Remove doughnuts from the oil and drain them on a paper towel. Once cooled slightly, dust with powdered sugar.
Notes
You can substitute all-purpose flour for self-rising flour by adding 1½ teaspoons baking powder and ¼ teaspoon (1 gram) salt to your all-purpose flour.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Deep Fry
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 514
- Sugar: 61.6g
- Sodium: 334mg
- Fat: 12.8g
- Saturated Fat: 12.8g
- Carbohydrates: 86.1g
- Fiber: 1.9g
- Protein: 9.5g
- Cholesterol: 88mg