We’re trying to eat healthier in our family but we still have the occasional sweet tooth. I found this delicious looking recipe in my Deceptively Delicious cookbook. I bought a doughnut pan with a 40% off coupon (made it cost only $10!) and went to work. These were a hit with my family, children included!
1/2 cup firmly packed brown sugar (light or dark)
1/2 cup canned pumpkin purée (not pie filling)
1/2 cup sweet potato purée (see directions below)
1/2 cup skim milk
1 large egg white
1 tablespoon soft tub margarine spread, melted
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon or pumpkin pie spice
1/4 cup confectioners sugar
1. Preheat the oven to 350F. Coat a doughnut mold or 12 cup mini muffin tin with cooking spray.
2. In a large bowl, beat together the sugar, pumpkin and sweet potato purées, milk, egg white, margarine and vanilla. Add the flour, baking soda, baking powder and spice and mix until completely incorporated.
3. Pour the batter into a gallon-sized plastic bag (or pastry bag if you have one) and cut the bottom tip off of one side of the bag. Squeeze the batter through into the doughnut mold. Bake until the tops are browned and a toothpick comes out clean when inserted, 20 to 25 minutes. Turn the doughnuts out onto a rack to cool. When cool, dust with confectioners sugar.
4. Store in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
To Make Sweet Potato Purée
Wash and quarter the sweet potato and steam it for 45 minutes (or bake it in an oven). Scoop the flesh out of the skin and purée it in a food processor until nice and smooth. I store extra purée in baggies in the freezer.