Photo of Sweet potato doughnuts by WW

Sweet potato doughnuts

Points® value
Total Time
2 hr 10 min
20 min
1 hr 40 min
Sweet potato? In a doughnut? You'll be surprised how sweet these are.


Sweet potato, raw

150 g

Skimmed Milk

50 ml

Egg, whole, raw

1 medium, raw, beaten

Maple Syrup

2 tablespoon(s)

Vinegar, All Types

1 teaspoon(s), cider vinegar

Low Fat Spread

30 g, melted and cooled

Calorie controlled cooking spray

1 spray(s)

Plain White Flour

100 g

Baking powder

¼ teaspoon(s), level

Bicarbonate of Soda

¼ teaspoon(s), level

Ground Cinnamon

1 teaspoon(s), level

Ground Nutmeg

teaspoon(s), level

Ground Ginger

¼ teaspoon(s), level

Icing Sugar

6 teaspoon(s), level

Pecan Nuts

15 g, roughly chopped chopped


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Prick the sweet potato all over and bake for 1 hour to 1 hour 30 minutes or until very soft – insert a skewer to check. Set aside, leaving the oven on for the doughnuts.
  2. Halve the sweet potato and let cool, then scoop out the flesh and blend in a food processor until smooth. Transfer to a jug and stir in the milk, egg, maple syrup, cider vinegar and melted spread.
  3. Mist a 12-hole mini doughnut tin with cooking spray. Put the flour, baking powder, bicarbonate of soda, spices and salt into a bowl. Stir to combine and make a well in the centre. Gradually pour in the sweet potato mixture, stirring to prevent lumps forming. Spoon into a piping bag fitted with a plain nozzle and pipe into the prepared doughnut tin, filling each hole two-thirds full.
  4. Bake for 10 minutes or until risen and golden, then transfer the doughnuts to a cooling rack to cool completely.
  5. To decorate, whisk together the icing sugar and 1 tbsp water to make an icing. Spread each doughnut with a little icing and sprinkle over the chopped pecans.


TIP: If you don’t have a piping bag, use a plastic food bag with one corner snipped off.