Ingredients
- 1 medium sweet potato, cooked and mashed (about 1 cup)
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 large egg
- 1/4 cup milk (or as needed)
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1/4 cup crushed pineapple (drained)
- Pineapple rings (fresh or canned)
- Maraschino cherries (optional)
- 2 tbsp brown sugar (for topping)
- 2 tbsp butter (for topping)
Instructions
- Prep the pan: Preheat your oven to 350°F (175°C). Grease a donut pan or a muffin tin if you don’t have one.
- Make the upside-down topping: In a small bowl, mix 2 tbsp brown sugar with 2 tbsp melted butter. Add a bit of this mixture into each donut cavity. Place a pineapple ring in each cavity, and if desired, put a maraschino cherry in the center of the ring.
- Make the batter: In a large bowl, whisk together flour, sugar, brown sugar, baking powder, salt, cinnamon, and nutmeg. In another bowl, whisk together mashed sweet potato, egg, milk, melted butter, and vanilla.
- Combine: Add wet ingredients to dry ingredients and mix gently until just combined. Fold in the drained crushed pineapple. If the batter is too thick, add a splash more milk.
- Fill the pan: Spoon the batter over the pineapple rings, filling each donut cavity about 3/4 full.
- Bake: Bake for 15–20 minutes, or until a toothpick inserted in the donut comes out clean.
- Cool & flip: Let the donuts cool in the pan for 5 minutes, then carefully invert onto a wire rack so the pineapple topping is on top.
- Serve: Serve warm or at room temperature. Enjoy these delicious tropical, cozy sweet potato donuts!
If you’d like, I can help you with a glaze or drizzle to go with them too — just say so!