Baked sweet potato and coconut doughnuts
It’s hard to go wrong with healthy doughnuts. This was a fun breakfast, supplemented with some homemade oatmeal bread and fresh fruit.
This recipe was inspired by one over at Weelicious. It also works well with pumpkin (which is what is in the photo below, because those doughnuts were much prettier!) The individual doughnut initials were a big hit.
(Makes 16 doughnuts)
- 2 cups whole wheat pastry flour (we’ve also used spelt successfully)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsps cinnamon
- 1/4 cup coconut oil, heated until just liquid
- 1 tbsp maple syrup (optional)
- 1 egg
- 1 cup steamed and mashed sweet potato (I don’t actually measure it!)
- 1/2 cup coconut milk
- maple syrup
- coconut flakes
- finely chopped pecans
- Preheat oven to 375F.
- Mix all the dry ingredients in one bowl.
- Mix all the wet ingredients in another.
- Pour contents of dry bowl into wet bowl and mix until just combined. (Or, do what I did and start by using the stand mixer to mash the sweet potatoes, and then pour everything else in on top! This is a pretty forgiving recipe.)
- Put the dough into a zip-lock bag, close it, and then cut about one centimeter off a corner.
- Squeeze the dough into doughnut shapes on a greased cookie tray.
- Bake for 15 minutes and allow to cool.
- Brush with maple syrup, and then sprinkle with coconut and chopped pecans.