Ingredients
- 1 medium sweet potato, cooked and mashed (about 1 cup)
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 large egg
- ½ cup milk
- 2 tbsp melted butter (plus extra for greasing)
- 1 tsp vanilla extract
- Pineapple rings (canned or fresh, patted dry)
- Maraschino cherries (optional)
- ¼ cup brown sugar
- 2 tbsp melted butter (for topping)
Instructions
- Prepare the sweet potato: Peel, cook, and mash the sweet potato until smooth. Let it cool slightly.
- Preheat oven: Preheat your oven to 350°F (175°C). Grease a donut pan well.
- Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In another bowl, whisk together the mashed sweet potato, egg, milk, melted butter, and vanilla extract until smooth.
- Combine: Add the wet ingredients to the dry and mix gently until just combined—do not overmix.
- Prepare the pan: In each donut mold, sprinkle a little brown sugar and drizzle with melted butter. Place a pineapple ring in each mold. If desired, place a maraschino cherry in the center of each pineapple ring.
- Add batter: Spoon the sweet potato batter over the pineapple rings, filling each mold about ¾ full.
- Bake: Bake for 15–18 minutes or until the donuts are golden and a toothpick comes out clean.
- Cool & invert: Let the donuts cool in the pan for 5 minutes. Carefully invert the pan onto a wire rack so the pineapple topping is on top.
- Serve: Serve warm or at room temperature. Enjoy your sweet, fruity donut rings!
Would you like me to adjust this for air frying or frying instead?