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Got to Be NC
Recipe by: Lisa Prince

Sweet Potato Pie Doughnuts

This recipe is perfect to impress company during the holidays. You can make them the day before and they are a light fluffy baked doughnut. Thank you Melissa Ubbens of Cary for entering this blue ribbon recipe in the NC Sweet Potato Commission’s cooking contest at the NC State Fair.

Servings: 18
Cook Time: Prep Time: 15 minutes; Total Time: 30 minutes plus cooling time
Meal Type: Side Dish
NC Ingredients: sweet potatoes, pecans, eggs

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Ingredients

Sweet Potato Pie Doughnuts:
1/2
cup vegetable oil
3
large eggs
1
½ cup sugar
1
½ cup NC Grown Sweet Potatoes (baked and mashed without skin)
1
½ tsp. pumpkin pie spice
1
½ tsp. salt
1
½ tsp. baking powder
1
¾ cup all-purpose flour
Pecan crunch topping:
1/2
cup maple syrup
3
Tablespoons unsalted butter, melted
1/4
cup loosely packed brown sugar
1/2
tsp. cinnamon
1
cup coarsely ground roasted pecans

Directions

Sweet Potato Pie Doughnuts

In a mixer, beat together the oil, eggs, sugar, sweet potatoes, pumpkin pie spice, salt and baking powder.  Once mixed, slowly add the flour.  Fill doughnut pan ¾ full with batter. Bake at 350 degrees for 15-18 minutes, cool completely before topping with pecan crunch.

Pecan crunch topping:

Mix melted butter and maple syrup together and brush on doughnut.  Mix together the brown sugar, cinnamon and pecans. Sprinkle the pecan topping onto the doughnut with your hands, placing the pecans if necessary. Drizzle syrup/butter mixture over the pecan topping to help stick to doughnut.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.