Description
These Indulgent Brown Butter Sweet Potato Donuts are the perfect fall treat, combining the natural sweetness of sweet potatoes with the rich, nutty flavor of brown butter. Soft and tender with a hint of cinnamon, these baked donuts are finished with a luscious brown butter glaze, making them an irresistibly cozy dessert or snack for the cooler months.
Ingredients
Scale
Donut Batter
- 1 cup mashed sweet potato (can be replaced with pumpkin puree or mashed butternut squash)
- 1.5 cups all-purpose flour (can substitute with whole wheat pastry flour or a gluten-free blend)
- 0.75 cups brown sugar (coconut sugar or maple sugar can work as alternatives)
- 0.5 cups unsalted butter (use brown butter for enhanced flavor or plant-based butter for dairy-free version)
- 0.5 cups milk (non-dairy options like almond or oat milk are great substitutes)
- 2 large eggs (can use flax eggs for vegan approach – 1 tbsp ground flax + 3 tbsp water per egg)
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
Glaze
- 0.5 cups brown butter (be careful to brown it just until golden to avoid burning)
- 1 cup powdered sugar
- 2-4 tablespoons milk (can be replaced with non-dairy alternatives if needed)
Instructions
- Make Brown Butter: In a medium saucepan over medium heat, melt the unsalted butter while stirring continuously. Cook for 5 to 7 minutes until the butter turns a golden brown color and releases a nutty aroma, then remove from heat and let cool slightly.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon until evenly combined.
- Mix Wet Ingredients: In another bowl, combine the mashed sweet potato, brown sugar, milk, and eggs. Add the cooled brown butter and mix until the mixture is smooth and creamy.
- Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix to keep the donuts tender.
- Prepare Donut Pan: Transfer the batter into a piping bag and cut off one corner. Grease a donut pan and pipe the batter evenly into the donut cavities.
- Bake the Donuts: Preheat your oven to 350°F (175°C). Bake the donuts for 12 to 15 minutes, or until they are light golden brown and a toothpick inserted comes out clean.
- Cool Donuts: Remove the donuts from the oven and let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
- Prepare Glaze: Whisk together the remaining brown butter with powdered sugar and 2 to 4 tablespoons of milk until smooth and pourable.
- Glaze Donuts: Drizzle the brown butter glaze over the cooled donuts. Allow the glaze to set slightly before serving.
Notes
- You can substitute the sweet potato with pumpkin puree or mashed butternut squash for a slightly different flavor.
- For a vegan version, replace eggs with flax eggs and use plant-based butter and non-dairy milk.
- To avoid burnt butter, watch carefully when browning the butter and remove from heat as soon as it reaches a golden brown.
- If gluten-free, use a gluten-free flour blend that is suitable for baking.
- Donuts are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
