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.