# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 tablespoons granulated sugar
→ Wet Ingredients
06 - 1/2 cup cold unsalted butter, cubed
07 - 1 cup cooked and mashed sweet potato, cooled
08 - 1/2 cup cold buttermilk
09 - 1 teaspoon vanilla extract
→ For Frying (optional)
10 - Vegetable oil, for frying
→ Glaze
11 - 1 cup powdered sugar
12 - 2 to 3 tablespoons milk
13 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 400°F, or heat 2 inches of vegetable oil in a heavy-bottomed pot to 350°F if frying.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
03 - Add cold butter cubes and cut them into the dry mixture with a pastry blender or fork until the mixture resembles coarse crumbs.
04 - Whisk together mashed sweet potato, buttermilk, and vanilla extract in a separate bowl until smooth.
05 - Add wet mixture to dry ingredients and gently combine until a soft dough forms. Avoid overmixing for optimal flakiness.
06 - Turn the dough onto a floured surface and gently pat to 3/4-inch thickness. Fold the dough in half and pat out again; repeat two or three times for extra layers.
07 - Using a floured donut cutter or two round cutters—about 3 inches and 1 inch—cut out donut shapes from the dough. Re-roll scraps as needed.
08 - Place donuts on a parchment-lined baking sheet and bake for 13 to 16 minutes until golden and baked through.
09 - Fry donuts in hot oil for 1 to 2 minutes per side, until puffed and deep golden brown. Drain on paper towels.
10 - Whisk powdered sugar, milk, and vanilla extract for glaze until smooth. Dip warm donuts into glaze and place on wire rack to set.
