Ingredients
For the Donut Batter:
- 1 cup mashed sweet potato (cooked and cooled)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1/2 cup buttermilk
- 1/4 cup unsalted butter (melted)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
For the Pineapple Topping:
- 1/4 cup unsalted butter
- 1/3 cup brown sugar
- Pineapple rings (sliced to fit the donut mold)
- Maraschino cherries (optional)
Instructions
- Prepare the Topping:
- In a small saucepan, melt 1/4 cup butter and stir in 1/3 cup brown sugar until smooth.
- Pour about 1 tablespoon of this mixture into the bottom of each donut cavity.
- Place a pineapple ring (cut to fit if needed) over the brown sugar mix, and place a maraschino cherry in the center (optional).
- Make the Donut Batter:
- Preheat oven to 350°F (175°C). Grease your donut pan.
- In a large bowl, whisk together mashed sweet potato, brown sugar, granulated sugar, eggs, buttermilk, melted butter, and vanilla until smooth.
- In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients into the wet ingredients and mix until just combined.
- Assemble:
- Spoon the batter over the pineapple layer in each donut cavity, filling about 3/4 full.
- Bake:
- Bake for 18–22 minutes, or until a toothpick inserted into the donut comes out clean.
- Allow to cool in the pan for 5–10 minutes, then carefully invert onto a wire rack to reveal the pineapple topping.
- Serve:
- Best served slightly warm. Enjoy as-is or with a drizzle of honey or glaze!
Let me know if you’d like a version that’s gluten-free, air-fried, or vegan!