Save Tender, buttery biscuit dough enriched with sweet potato, cut into donut shapes and baked or fried to golden perfection, then glazed for a delightful sweet treat with a hint of autumn flavor.
I enjoyed making these flaky biscuit donuts when autumn rolled around, especially sharing them fresh and warm with family over brunch. The sweet potato adds natural sweetness and beautiful color.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Granulated sugar: 2 tablespoons
- Cold unsalted butter: 1/2 cup (120 g), cubed
- Cooked and mashed sweet potato: 1 cup (225 g), cooled
- Cold buttermilk: 1/2 cup (120 ml)
- Vanilla extract: 1 teaspoon
- Vegetable oil: for frying (optional)
- Powdered sugar: 1 cup (120 g)
- Milk: 2 or 3 tablespoons
- Vanilla extract (for glaze): 1/2 teaspoon
Instructions
- Prepare oven or oil:
- Preheat the oven to 400°F (200°C), or heat 2 inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C) if frying.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and granulated sugar.
- Cut in butter:
- Add the cold butter cubes, cutting them in with a pastry blender or fork until the mixture resembles coarse crumbs.
- Mix wet ingredients:
- In a separate bowl, whisk together mashed sweet potato, buttermilk, and vanilla extract.
- Combine mixtures:
- Add the wet mixture to the dry ingredients and gently mix until a soft dough forms. Do not overmix.
- Shape dough:
- Turn dough onto a floured surface and gently pat to 3/4-inch (2 cm) thickness. Fold the dough in half and pat down again; repeat two or three times for extra flakiness.
- Cut donuts:
- Using a floured donut cutter or two round cutters (about 3-inch/7.5 cm and 1-inch/2.5 cm), cut out donuts. Re-roll scraps as needed.
- Baked option:
- Place donuts on a parchment-lined baking sheet and bake for 13 or 16 minutes, until golden and cooked through.
- Fried option:
- Fry in hot oil for one or two minutes per side, until puffed and deep golden brown. Drain on paper towels.
- Glaze:
- Whisk powdered sugar, milk, and vanilla until smooth. Dip warm donuts into the glaze and place on a wire rack to set.
Save Our family loves gathering in the kitchen to cut and glaze these sweet potato donuts together. It's a wonderful way to bring everyone together for a cozy treat.
Required Tools
Mixing bowls, whisk, pastry blender or fork, rolling pin, donut cutter or round cutters, baking sheet and parchment paper (if baking), heavy-bottomed pot and thermometer (if frying), slotted spoon or tongs, wire rack
Allergen Information
Contains wheat (gluten) and dairy (butter, buttermilk). Produced in environments that may handle eggs and nuts. Check all labels to confirm allergen safety.
Nutritional Information
Per serving: Calories 230, Total Fat 9 g, Carbohydrates 34 g, Protein 3 g
Save Enjoy these flaky sweet potato biscuit donuts with a cup of coffee for a comforting treat. Their unique flavor and texture make them a special autumn delight.
Recipe Questions
- → Can I substitute sweet potato with other vegetables?
Yes, you can use pumpkin puree for a different flavor, or even try butternut squash for subtle sweetness.
- → Is it better to bake or fry the donuts?
Baking gives a lighter texture, while frying produces a crisp outer crust. Both methods highlight flakiness.
- → How do I achieve extra flakiness?
Gently fold and pat the dough multiple times. Avoid overmixing to keep the texture light and layered.
- → What glaze flavors work well?
A vanilla glaze is classic, but try maple or citrus glazes for added dimension and seasonal flair.
- → How long do the donuts stay fresh?
Enjoy them within 1–2 days for best texture. Store in an airtight container at room temperature.
- → Are these donuts suitable for vegetarians?
Yes, they use buttermilk and butter, making them vegetarian. Check labels for any allergen concerns.