Ingredients
- 1 medium sweet potato, cooked and mashed (about 1 cup)
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup milk
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- Pineapple rings (fresh or canned)
- Maraschino cherries (optional)
- 2 tbsp butter (for caramel topping)
- 1/4 cup brown sugar (for caramel topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a donut pan well.
- Make the caramel topping: In a small pan, melt 2 tbsp butter and 1/4 cup brown sugar over medium heat until bubbly and combined.
- Add pineapple: Place a small spoonful of caramel into each donut mold. Lay a pineapple ring on top of the caramel in each mold. If desired, place a cherry in the center of each pineapple ring.
- Mix dry ingredients: In a large bowl, whisk together flour, sugars, baking powder, cinnamon, nutmeg, and salt.
- Mix wet ingredients: In another bowl, whisk mashed sweet potato, milk, egg, melted butter, and vanilla until smooth.
- Combine: Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
- Fill molds: Spoon or pipe the batter evenly over the pineapple rings in the donut pan, filling each mold about 3/4 full.
- Bake: Bake for 15–20 minutes, or until a toothpick inserted comes out clean and the tops are lightly golden.
- Cool & invert: Let donuts cool in the pan for 5 minutes, then carefully invert onto a wire rack or tray so the pineapple side is up.
- Serve: Enjoy warm or at room temperature for a sweet, fruity twist on classic donuts!
Would you like a version for frying instead of baking, or tips for a glaze?