Name: Sweet potato baked doughnuts with pecan topping
Prep time: 20 min
Cook time: 100 min
Total time: 130 min
Yield: 12 servings
Ingredients: 150 g Sweet potato(es), raw; 50 ml Skimmed Milk; 1 medium, raw Egg, whole, raw beaten; 2 tablespoons Maple Syrup; 1 teaspoons Vinegar, All Types cider vinegar; 30 g Low Fat Spread melted and cooled; 1 spray(s) Calorie controlled cooking spray; 100 g Plain White Flour; 0.25 teaspoons, level Baking powder; 0.25 teaspoons, level Bicarbonate of Soda; 1 teaspoons, level Ground Cinnamon; 0.166 teaspoons, level Ground Nutmeg; 0.25 teaspoons, level Ground Ginger; 6 teaspoons, level Icing Sugar; 15 g Pecan Nuts roughly chopped chopped

Ingredients

Sweet potato(es), raw

150 g

Skimmed Milk

50 ml

Egg, whole, raw

1 medium, raw, beaten

Maple Syrup

2 tablespoons

Vinegar, All Types

1 teaspoons, 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 teaspoons, level

Bicarbonate of Soda

¼ teaspoons, level

Ground Cinnamon

1 teaspoons, level

Ground Nutmeg

⅛ teaspoons, level

Ground Ginger

¼ teaspoons, level

Icing Sugar

6 teaspoons, level

Pecan Nuts

15 g, roughly chopped chopped

Instructions

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.
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.
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.
Bake for 10 minutes or until risen and golden, then transfer the doughnuts to a cooling rack to cool completely.
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.

Notes

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

Sweet potato baked doughnuts with pecan topping

Ingredients

Instructions

Notes

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