Hola, mi amigos!
Today, I have a surprisingly VEGAN recipe for you! But the real kicker is this; they are awesome. One bowl; one pan; mix and fry. Because as we all know – awesomeness and simplicity are muy importante.
Please excuse my exuberant bursts into Spanish. I do not speak Spanish, but I am totally passionate for languages, and will take any excuse to up the number of words in my international vocabulary. I even studied French at Uni for a while, but I’m sadly no linguist (and my teacher was not overly fond of me). I CAN count to 100 in French though. #skillz
These vegan-licious beauties are made with flour, water, olive oil, baking powder and sweet potato puree. Once stirred together, the batter is dunked into hot oil causing the baking powder to do it’s thang and spring into action, puffing the stretchy dough out into orange-coloured light and crispy doughnuts.
After a brief rest on some baking paper, the sweet little doughnuts are tossed about and coated in a spicy sugar mix, starring ginger, cinnamon, nutmeg and a little cardamom. What results is the perfect two-bite mouthful of deliciousness. Complex and sweet from the sugar mix, and earthy and comforting from the sweet potato in the dough.
I love it when this kind of simple recipe works out. From start to finish, the whole thing took me maybe 20 minutes to put together? And the return on your investment is so high! Such complex flavours, and such a fancy concept – you could really impress with these.
They would be absolutely perfect for any TV watching event; be it a movie night with friends, settling into a documentary with your partner, or making fun of people on reality TV shows all by yourself. So versatile.
I would love to be able to tell you that I invited all of my hilarious and good looking friends around to share these puppies, but the truth is that my boyfriend ate them all, immediately after I finished shooting these photos. And I ate a couple too… Who can resist a hot doughnut, dusted with spicy ginger-y cinnamon sugar? Not me babe.
Vegan Sweet Potato Doughnuts
An original recipe by Sarah Coates for The Sugar Hit.
125g (1 cup) plain flour
1 tsp baking powder
pinch of salt
1 tbsp olive oil
1/2 cup cooked, mashed sweet potato
3/4 cup boiling water
flavourless oil, for frying
For the spiced sugar:
50g caster sugar
1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom
To make the batter for the doughnuts, place all the dry ingredients in a bowl and whisk to combine. Next, add the oil, sweet potato and about half of the boiling water and mix to combine. Continue to add water and stir until the mixture is a very thick, smooth and stretchy paste.
Heat about an inch and a half of oil in a small saucepan to 180C, I do this by adding a small piece of the batter and when it is bubbling and golden, the oil should be ready. Spoon in heaped teaspoons of the batter to the oil, very carefully, ensuring that the oil does not splash. They need about 2 minutes in the oil, or until they are golden brown and crisp. Remove to a paper-towel lined plate and continue until all the batter is used. Leave them to drain off a bit, while you mix together all the ingredients for the spiced sugar.
Toss the still-hot doughnuts in the sugar mix, and serve! A hot chocolate/chocolate milkshake would be perfect with! Or a salted caramel milkshake. Your call.