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.
xx Sarah.
Vegan Sweet Potato Doughnuts
An original recipe by Sarah Coates for The Sugar Hit.
INGREDIENTS:
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.
YO! these are right up my alley. they wouldn’t have lasted more than 10 minutes in my kitchen either!
We totally hoovered them up!!
Well, I’m from South america so. Hola Amiga! HEHEHE, Those little balls looks so yummy.. i think over here we called that “Bu#uelos” i have made a couple of times some but with Pumpking. Great Stuff dearie
Much is gracias, chica!!’
Sharing is DEFINITELY overrated when it comes to donuts. Especially sweet potato infused ones!! These.are.fabulous.
You are basically AWESOME for these, you+me+coffee+200 of these=YES!
These look so gooood. I love any baked good with sweet potato in it. I would like a whole plate-full for myself. :)
Get in mah belly! You know I’m a sucker for deep frying…and doughnuts without all that pesky yeast work? Amazing. I’ll bet this would work with pumpkin puree instead of sweet potato…what say ye?
Also, you can rest easy knowing that your spanish is still better than Bono’s. “Uno, Dos, Tres, Catorce? ” Prety sure that’s not the way numbers work.
i wish you could get the same texture from frying as baking because I hate frying things but these look TOO DELICIOUS not to try :)
Hello, I too prefer baking for deepfrying but lately ive been getting hooked on steaming breads etc.
simply, place dollops on parchment in a steamer, cover and steam over boiling water for 3-5 min. voila! no oil great texture and roll them in the spice mix minus the sugar I would dip them first in rice honey or rollin date sugar spice mix.
enjoy!
Nell
Hey Nell – thanks for leaving this brilliant tip! Love your work. xx
Ooh, they look so pillowy and perfect and doughnutty. I think I could eat 20 of these in one sitting!
I can’t WAIT to try this! I’m on a serious donut kick and would love to make some for my vegan friends too.
I love anything fried and these look so darn good. With some cocoa, oh YUM.a
The texture of these doughnuts looks amazing! It’s so difficult to resist anything sweet potato based, especially when it’s covered in spiced sugar. This is so fall. Love it!
Gaah!!!!!!! These look sooooooo good!!!!! If I get sweet potato in this form, I’m ready to eat them everyday! :D
Love the idea of these! if i wasn´t on a diet, i would make them like right now!
if you´d like to improve your spanish, please visit my blog as all the content is in english and spanish..
i´m a south african living in spain, hence the bilingual blog :-)
have a great week!
johlene
flavours&frosting
I love that your styling mirrors the colours of your site! Great recipe too thanks so much for linking up with #sundaypropshop
My pleasure!
These look great!
I tried making these and they were delicious! However, the inside had a very doughy texture. How can i avoid this?
Hmmmm – maybe a pinch more baking powder would do the trick? Or a longer spell in the oil? I can’t say I had the same problem with these myself.
I just made these and had the same problem to clementine above…they looked beautiful and they had a yummy flavor but a wet dough texture on the inside. Cooking them longer didn’t help. i really wanted them to be a soft fluffy donut inside so is there anything you can think of that might have caused this problem? i used fresh sweet potato mashed up, did you?
Hey Faith, that’s a bummer! First of all, I would say that these are based on a churro dough, so they won’t have that ‘yeasted donut’ texture, but having said that, I would try two things: first of all, increase the baking powder (to give them a little more puff) and secondly, pipe them a little thinner than the ones in the picture, so that they will cook through faster. Now that both you and Clementine have had the same problem, though, I’m thinking I might have to revisit this recipe and try and make it better. Thank you for commenting, so I can tinker! xx
Just whipped these up and they came out great! I took the advice of adding a little extra baking powder. Went with 1 and 1/4 tsp. Also I used Okinawan purple sweet potatoes (grown in Hawaii. just a little sweeter taste) Now I just have to refrain from eating the whole batch… Thanks for sharing!
Awesome! Thank you so much for the feedback! Also, I LOVE Purple Sweet Potato, but they’re so hard to find here! Jealous! xx