Baked Sweet Potato Doughnuts

These sweet potato doughnuts are so simple to make. They are also baked, not fried. I have also included the recipe for a gluten free option of these doughnuts that are made with tapioca starch.

Hello! My best friend is coming to visit me today and I am super excited. I thought I will squeeze in a post first before a week of adventure with her.

Today is healthy doughnuts day. Check out my oh-so simple to make sweet potato doughnuts. Baked, not fried. Gluten free option available too! Ok, you got me – I did coat these doughnuts in sugar syrup but hey, you can always omit the sugar if you want these sugar free.

These are such a great breakfast or pre-workout snack. I might just have had these for both pre and post workout.

These doughnuts are based on a classic Malaysian tea time treat known as “Kuih Keria”. The original doughnuts are deep fried and covered with sugar syrup. 

Anyway, I wanted a healthier sort of doughnut so I decided to bake them. I also wanted to create a gluten free option so I made two batches.

The non-gluten free doughnuts have a combination of tapioca starch and plain flour. Here's a photo:

Whereas, I only used tapioca starch for the gluten free doughnuts. Here’s a photo:

The verdict:

The gluten free version does not look as fluffy and golden. However, I feel that the gluten free ones have a nice crust and are chewier inside. So for me, the gluten free ones are the winner here.

Try both and tell me what you think!

Recipe for Baked Sweet Potato Doughnuts

Prep Time: 10 minutes / Baking Time: 20 minutes / Makes 6 small doughnuts (50gm each)

Non-Gluten Free Doughnuts

Ingredients

125gm Sweet Potatoes (peeled and microwaved till soft)

12.5 gm Plain Flour

12.5 gm Tapioca Starch 

1/8 tsp Baking Powder

Water (if mixture gets too dry)

Gluten Free Doughnuts

Ingredients

125gm Sweet Potatoes (peeled and microwaved till soft)

25 gm Tapioca Starch 

Water (if mixture gets too dry)

Sugar Syrup

Ingredients

50gm Sugar

25ml Water

Method

1. Pre-heat oven to 210°C and line a baking tray with parchment paper.

2. Scrub the sweet potatoes. Prick the potatoes with a fork and microwave on high for about 2-3 minutes until the potato has softened. You should be able to easily peel away the skin now.

3. Place the peeled sweet potatoes into a bowl and mash. Slowly add in the flour and baking powder (tapioca starch only if you are making the gluten free doughnuts). Mix together, if the mixture is too dry add a bit of water to make the mixture come together. Slowly add in a teaspoon at a time.

4. Divide the dough into little balls. Flatten each ball of dough slightly with your hands and make a little hole in the center.

5. Place the doughnuts on the baking tray and bake for 20 minutes or until golden and crusty on the outside.

6. While the doughnuts are baking, make the sugar syrup. Boil the sugar and water together in a pot until it’s bubbly. Set aside.

7. Once the doughnuts are baked, dip them into the sugar syrup. Set aside and allow to cool. The sugar syrup will crystallise once it has cooled.

A few more recipes you might like:

Savoury Carrot and Spinach Muffins	Maple Roasted Sweet Potato Fries with Bacon