Ingredients
Equipment
Method
- Step 1: Preheat your oven to a cozy 350°F (175°C). While it's warming up, give your donut pan a good grease. You want to make sure those beautiful donuts pop right out without any fuss!
- Step 2: In a big, happy bowl, toss in your cooled, mashed sweet potatoes, both granulated and brown sugars, vegetable oil, eggs, and that wonderful vanilla extract. Give it a good mix until everything is super well combined and looks smooth. Think of it as creating a creamy, sweet foundation for your donuts.
- Step 3: Grab another bowl – a medium-sized one will do. Whisk together your all-purpose flour, baking powder, cinnamon, nutmeg, and salt. Whisking them together before adding ensures all those delicious spices and leavening agents are evenly distributed throughout your donuts.
- Step 4: Now, for the magic! Gradually add the dry ingredients to your sweet potato mixture. Stir them together until they are just combined. This is important: be careful not to overmix! Overmixing can lead to tough donuts, and we want ours delightfully tender and soft. A few lumps are totally okay!
- Step 5: Time to fill those donut cavities! You can spoon the batter in, or if you're feeling fancy (or just want less mess!), you can transfer the batter to a piping bag (or a ziptop bag with the corner snipped off) and pipe it into the pan. Fill each cavity about halfway – they'll puff up nicely!
- Step 6: Slide your donut pan into the preheated oven. Bake for about 15-18 minutes, or until a toothpick inserted into the center of a donut comes out clean. This means they're perfectly cooked through!
- Step 7: Once baked, let the donuts hang out in the pan for just a few minutes. They'll firm up a bit, making them easier to handle. Then, carefully transfer them to a wire rack. This allows air to circulate around them, preventing them from getting soggy on the bottom.
- Step 8: Here's the sweet finale! While your donuts are still delightfully warm (this helps the honey soak in a little), drizzle that glorious honey generously over the top. You can brush it on, or just let it drip artfully.
- Step 9: These are absolutely heavenly served warm. Pour yourself a cup of coffee or a tall glass of milk, and savor every bite!
Notes
Don't overmix the batter; mix only until just combined to prevent tough donuts. Grease your donut pan generously, even if non-stick, to ensure easy release. Fill cavities about halfway to allow for proper rising. Cool donuts slightly for 5 minutes in the pan and then transfer to a wire rack for better handling and air circulation. Glazing while still warm helps the honey melt and absorb slightly, making it extra delicious. If you don't have a donut pan, use a mini muffin tin to make adorable donut holes; adjust baking time down to about 10-12 minutes. You can mash your sweet potatoes a day or two in advance and store them in the fridge. Store your honey-glazed sweet potato donuts in an airtight container at room temperature for up to 2-3 days. If you want them to last longer, pop them in the refrigerator for up to 5 days; ensure they're completely cool before storing to prevent sogginess. To bring back that freshly baked warmth, gently microwave them for 10-15 seconds, or warm them in a preheated oven (around 300°F/150°C) for a few minutes until heated through. For mashing sweet potatoes, any variety will work; make sure they are cooked until very tender and mashed thoroughly with no lumps.