When autumn arrives, my baking instincts turn toward anything warm, spiced, and gently sweetened. While pie and bread have their place, there’s something particularly delightful about a donut that feels like a hug for your taste buds—especially when it’s packed with wholesome ingredients. These Baked Sweet Potato Donuts are exactly that: a celebration of fall’s best produce in a fun, handheld form. They’re incredibly moist and tender, thanks to the natural sweetness and rich texture of roasted sweet potato, and warmly spiced with cinnamon, nutmeg, and ginger.
Baked instead of fried, they offer all the satisfaction of a classic donut with a lighter feel and a perfectly cakey crumb. Topped with a simple, pure maple glaze that hardens into a sweet, crackly shell, they are the ideal companion to a crisp morning and a hot cup of coffee.
This recipe is a testament to how something so special can come together in one bowl, proving that seasonal baking doesn’t have to be complicated to be utterly memorable.
Why Sweet Potato Makes the Perfect Donut
The secret to these donuts’ incredible texture and flavor lies in the humble sweet potato. When roasted and puréed, it contributes a natural moisture and density that replaces much of the oil or butter typically found in cake donuts. This results in a donut that is satisfyingly substantial yet never dry.
The sweet potato also lends a beautiful, warm orange hue and a subtle, earthy sweetness that pairs magically with autumn spices. Unlike pumpkin, which can sometimes be overpowering, sweet potato has a milder, more versatile flavor that allows the spices and maple to shine.
Using a donut pan is essential here; it creates the classic shape and allows for even baking, ensuring a soft interior and a slightly crisp exterior. The maple glaze, made with real maple syrup, provides the perfect finish—its distinct, caramel-like flavor complements the sweet potato without masking it, creating a harmonious bite that tastes like the essence of fall.
Ingredients
For the Sweet Potato Donuts:
- 1 cup sweet potato purée (from about 1 medium roasted sweet potato)
- 1/3 cup light brown sugar, packed
- 1/4 cup milk (any kind), at room temperature
- 1/4 cup vegetable oil or melted coconut oil
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Maple Glaze:
- 1 cup powdered sugar, sifted
- 3 tablespoons pure maple syrup
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
- Pinch of salt
Optional for Topping: Chopped toasted pecans, a dusting of cinnamon sugar, or extra maple syrup for drizzling.
Instructions
1. Make Sweet Potato Purée & Prep: Preheat oven to 400°F (200°C). Pierce a sweet potato with a fork, wrap in foil, and roast for 45-60 minutes until very soft. Scoop out 1 cup of flesh and mash until completely smooth. Let cool. Reduce oven to 350°F (175°C). Grease a standard 6-cavity donut pan very well with non-stick spray or butter.
2. Make the Donut Batter: In a large mixing bowl, whisk together the cooled sweet potato purée, brown sugar, milk, oil, egg, and vanilla until smooth and well combined. In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
3. Fill the Pan & Bake: Spoon the thick batter into a large piping bag or a zip-top bag with a corner snipped off. Pipe the batter evenly into the prepared donut pan cavities, filling each about 3/4 full. Smooth the tops lightly with the back of a spoon if needed. Bake for 10-12 minutes, or until the donuts spring back when lightly touched.
4. Cool: Let the donuts cool in the pan for 5 minutes, then gently loosen the edges and transfer them to a wire rack placed over a baking sheet (to catch glaze drips). Let them cool completely before glazing.
5. Make the Maple Glaze: While donuts cool, whisk together the sifted powdered sugar, maple syrup, 1 tablespoon of milk, vanilla, and salt in a medium bowl. Whisk until completely smooth. The glaze should be thick but pourable. Add the remaining milk, a teaspoon at a time, if needed.
6. Glaze & Serve: Dip the top of each cooled donut into the glaze, letting the excess drip back into the bowl. Place them glaze-side up back on the wire rack. If using chopped pecans, sprinkle them on immediately after glazing. Let the glaze set for about 20 minutes before serving.
Tips for Perfect Sweet Potato Donuts
For the smoothest purée, blend the roasted sweet potato flesh in a food processor. You can make the purée up to 3 days ahead and store it covered in the fridge. Ensure all refrigerated ingredients (egg, milk, sweet potato) are at room temperature to help the batter come together smoothly. The most common mistake is overfilling the pan, which will cause the donuts to lose their hole. These donuts are best enjoyed the day they are made but will keep in an airtight container at room temperature for 2 days. You can also freeze the unglazed, baked donuts for up to 2 months; thaw and warm them slightly before glazing.
This recipe is easily doubled for a crowd and is a fantastic, healthier alternative to traditional fried donuts, packed with the warm, comforting flavors of the season.