Sweet Potato Pineapple Upside Down Donut Rings

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

  1. Prepare the sweet potato: Peel, cook, and mash the sweet potato until smooth. Let it cool slightly.
  2. Preheat oven: Preheat your oven to 350°F (175°C). Grease a donut pan well.
  3. Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
  4. Combine wet ingredients: In another bowl, whisk together the mashed sweet potato, egg, milk, melted butter, and vanilla extract until smooth.
  5. Combine: Add the wet ingredients to the dry and mix gently until just combined—do not overmix.
  6. 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.
  7. Add batter: Spoon the sweet potato batter over the pineapple rings, filling each mold about ¾ full.
  8. Bake: Bake for 15–18 minutes or until the donuts are golden and a toothpick comes out clean.
  9. 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.
  10. 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?

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