Cardamom Sweet Potato Donuts with Yogurt Glaze
These donuts are the epitome of cool-weather vibes, featuring the richness of sweet potatoes, the warmth of cardamom, and the toasty goodness of pecans. We use a small amount of the spice because it’s rather potent; a quarter teaspoon might not seem like a lot, but it’s plenty here. We also call for canned sweet potatoes for convenience. It is very soft and moist, similar to canned pumpkin; if you mash your own sweet potato, you’ll likely need a little more applesauce to loosen up the batter.
Whole wheat pastry flour
Canned mashed sweet potatoes
Packed brown sugar
1 large egg(s)
Powdered sugar (confectioner's)
Plain fat free Greek yogurt
1½ tbsp(s), finely chopped
- Preheat oven to 375°F. Lightly coat a 6-slot silicone doughnut pan (¼-cup capacity each) with nonstick spray.
- In a medium bowl, whisk together flour, baking powder, salt, and cardamom. In another medium bowl, whisk together sweet potatoes, applesauce, brown sugar, vanilla, and egg. Add sweet potato mixture to flour mixture; stir until well combined. Scrape batter into a medium zip-top plastic bag. Snip a hole in 1 bottom corner of bag; pipe batter evenly into prepared pan, smoothing top. Bake at 375°F until a wooden pick inserted in center comes out clean, about 15 minutes. Cool in pan 2 minutes; remove doughnuts from pan. Cool to room temperature.
- In a small bowl, stir together powdered sugar and yogurt; be patient and resist the urge to add more yogurt (the mixture will loosen as you continue to stir). Dip top of each doughnut in glaze to coat; sprinkle glaze evenly with pecans.
- Serving size: 1 donut