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Sweet Potato Doughnut served fresh
Soft and spiced sweet potato doughnut

Spiced Sweet Potato Doughnuts (Spudnuts)

Author: Flavelo
Recipes Cakes and Desserts
The secret of the sweet potato doughnut (or 'Spudnut') lies in the starch. Potato starch absorbs and retains moisture, keeping the doughnut soft for days, unlike traditional versions that dry out quickly. Due to the vegetable's natural sweetness and soft texture, less sugar is needed in the dough.
🕒 Prep Time 40 mins
🍳 Cook Time 20 mins
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 8 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Potato masher or fork
  • Mixing bowl
  • Doughnut cutter

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Mix the flour with the spices, sugar, salt, and yeast.

Tip: Distribute spices in the flour, not the liquid.
2 ✓

Add the mashed, cold sweet potato, milk, egg, and butter, then knead until smooth.

Tip: Important: the potato must not be hot, or it will cook the egg and kill the yeast.
3 ✓

Proof for 60 minutes, then shape and rest again for 30 minutes.

Tip: Due to the starch, the dough structure is very soft, handle with care.
4 ✓

Fry in 340°F oil.

Tip: Due to sugar content (potato + sugar), it may brown faster.
5 ✓

Serve drizzled with honey or dusted with powdered sugar.

Tip: Honey pairs well with earthy flavors.

Recipe FAQ

The dough is too sticky.
Sweet potato water content varies. If very sticky, add a little more flour, but don't make it too tough.
Can I use pumpkin instead?
Yes, pumpkin puree behaves very similarly in dough.

Ingredients

  • 10 oz All-Purpose Flour
  • 1/2 cup Boiled, Mashed Sweet Potato (cold)
  • 1/4 cup Granulated Sugar
  • 1 pinch Salt
  • 1 packet Instant Yeast
  • 1/2 cup Lukewarm Milk
  • 1 large Egg
  • 1/4 cup Unsalted Butter (melted)
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Grated Nutmeg
  • 1/2 cup Confectioners' Sugar
  • 1/4 cup Honey
  • 2 cups Vegetable Oil (for frying)