Sweet Potato cake donut - | WBTV Charlotte

Sweet Potato cake donut

(Katie Rains | WBTV) (Katie Rains | 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.

Copyright 2016 WBTV, All rights reserved.

Powered by Frankly