Spiced Sweet Potato Doughnuts

Name: Spiced Sweet Potato Doughnuts
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Southern
Ingredients: 2 teaspoons baking powder; 1 liters neutral-flavored oil, for deep frying; 1 teaspoon cinnamon; 355 milliliters flour; 1 teaspoons freshly ground nutmeg; 237 milliliters powdered sugar; 680 grams sweet potatoes (about 3 medium-large); 3 Tbsps water

The recipe Spiced Sweet Potato Doughnuts could satisfy your Southern craving in about 1 hour. This recipe serves 12. One portion of this dish contains approximately 3g of protein, 0g of fat, and a total of 146 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up nutmeg, cinnamon, water, and a few other things to make it today. A couple people really liked this morn meal. It is a good option if you're following a vegan diet.

Instructions

Boil the sweet potatoes with their skins on until a paring knife pierced through the center offers no resistance. Set them aside to cool a bit.

Ingredients you will need

Sweet Potato

Equipment you will use

Knife

Mix the remaining doughnut ingredients in a large bowl. Prep a work surface with some flour to dust the counter.

Ingredients you will need

All Purpose Flour

Equipment you will use

Bowl

When the sweet potatoes are just cool enough to handle, peel off the skins by wrapping them in a paper towel and rubbing them between your hands.

Ingredients you will need

Sweet Potato

Equipment you will use

Paper Towels

Purée the peeled sweet potatoes with a ricer, masher, or grater. Make sure to smooth out large chunks. Sweet potatoes can take a lot more mashing than their white cousins, but don't work them any more than you have to.

Ingredients you will need

Sweet Potato

Equipment you will use

Grater

Potato Ricer

Stir the puréed sweet potato into the flour.

Ingredients you will need

Sweet Potato

All Purpose Flour

Mix with your hands till just combined, then turn out onto your work surface. Dust some more flour over the top and fold the dough over on itself a few times till you get a relatively flat circle.

Ingredients you will need

Dough

All Purpose Flour

Roll or flatten it out to about 3/4-inch thickness. Dough should be moist, but not stick readily to floured hands.

Ingredients you will need

Dough

Roll

Cut doughnut shapes out of the dough. For the large circles, I use that I got for a dollar a piece at an Indian grocery. (They double as great prep bowls.) For the holes, I use an apple corer. Set the doughnut shapes aside for a few minutes so the exteriors harden a bit. This produces a crispier crust.

Ingredients you will need

Apple

Crust

Dough

Equipment you will use

Apple Corer

Bowl

Heat the oil in a deep fryer, Dutch oven, or wok (which uses the least oil) on medium-high heat. When the oil shimmers, pull off a small knob of dough as a test and drop it in. It should bubble immediately, but not violently, and brown after a few minutes.

Ingredients you will need

Dough

Cooking Oil

Equipment you will use

Deep Fryer

Dutch Oven

Wok

Fry the doughnuts three at a time, turning occasionally, for three to five minutes, letting them get a darker-than-golden crust. Doughnuts will continue to darken as they cool.

Ingredients you will need

Crust

Let them drain onto a few folds of paper towel on a cookie sheet.

Ingredients you will need

Equipment you will use

Baking Sheet

Paper Towels

While the second batch is frying, whisk water into the powdered sugar a tablespoon at a time until a thick but spoonable paste forms.

Ingredients you will need

Powdered Sugar

Water

Equipment you will use

Whisk

Transfer the glaze to a pie plate or frying pan. Dip the drained doughnuts in each side for a few seconds, then set aside to drain on a cooling rack. Continue glazing each cooled batch while frying the next.

Ingredients you will need

Dip

Equipment you will use

Wire Rack

Frying Pan

The glaze will set as the doughnuts cool.

Ingredients you will need

Glaze

Serve warm or at room temperature.

Equipment

Ingredients

Servings:

2teaspoons

baking powder 1liters

neutral-flavored oil, for deep frying 1teaspoon

cinnamon 355milliliters

flour 1teaspoons

freshly ground nutmeg 237milliliters

powdered sugar 680grams

sweet potatoes (about 3 medium-large)3Tbsps

water

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The King Frosch Riesling Auslese All Natural German with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.