Sweet Potato cake donut - | WBTV Charlotte

Sweet Potato cake donut

(Katie Rains | WBTV) (Katie Rains | WBTV)
CHARLOTTE, NC (WBTV) -

Sweet Potato cake donut by Sugar. Handmade Gourmet Donuts in Charlotte

  • 2 3/4 cups milk, divided
  • 3 oz butter
  • 9 cups all-purpose flour, divided
  • 1 cup sweet potato puree (*see note)
  • 2 cups cream
  • 4 eggs
  • 4 tsp vanilla
  • 2 cups sugar
  • 1 Tbsp nutmeg
  • 2 Tbsp baking powder
  • 4 tsp baking soda
  • Vegetable or Safflower Oil

Turn your oil on to heat. Make sure it is at least 4 inches deep and is 350-375 degrees.

While that heats up, in a small saucepan heat butter and 3/4 cup milk. When the butter is fully melted add 1 cup of flour and whisk vigorously until a dough forms and it pulls away from the sides, about 30 seconds. Keep whisking over the heat for another 30 seconds. Put the dough in a food processor and add remaining, cream, sweet potato, eggs and vanilla. Blend until smooth.

In a large bowl, sift together remaining 8 cups of flour, sugar, nutmeg, baking soda and baking powder. Add the sweet potato mixture and fold until you have a rollable dough.

Roll dough out onto a floured surface to about 1/2 inch thick and cut out 4-inch rounds. Dough makes about 20 donuts.

Drop carefully into your oil and fry approximately 1 minute per side or until golden brown on each side.

Dust with confectioners sugar or dip in your favorite glaze and eat!

*Note: 4 small or 2 large sweet potatoes roasted whole at 400 degrees in the oven for 20 mins, cooled, peeled and pureed in the food processor should yield one cup.

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