Lightly spiced and made with mouthwatering ingredients, this gluten-free Sweet Potato Donut is everything you need to enjoy the snacking and munching time. These sweet potato donuts have a mild sweetness level and the softest texture that will tantalize your taste buds. These donuts can be glazed with some coconut oil, honey, and almond butter to make sure you get all the nutrients and get to fill your sweet tooth cravings – could there be a better combination?
If you loved my Gluten- Free Cinnamon Sugar Pumpkin Donuts as much as I did, I’m sure you’ll love this version made with sweet potatoes!
Soft and subtly sweet, this recipe is so easy to make and pretty much failproof. It’s also…
- high in fiber
- gluten/ grain free
- made in one bowl!
Ingredients used to make these Sweet Potato Donuts
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Almond flour – I used blanched almond flour
- Coconut flour – Coconut flour does not substitute well, and I can’t recommend swapping coconut flour with other ingredients unless you absolutely had to (2 Tbsp coconut flour = ½ cup almond flour). Unfortunately, you probably won’t get the same texture or mouthfeel as the original recipe.
- Sweet Potato – the easiest way I know how to cook sweet potatoes is to microwave it on high for 6-10 minutes (depending on the size of the potato). I mashed it with a fork until there were no large chunks.
- Eggs – I used regular large eggs
- Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe. Since I use only a small amount, the conversion (between kosher and fine salt, for example) isn’t necessary.
- Coconut Sugar – You can use any granulated sugar for this recipe. Coconut, date and maple sugars are less processed sugars I would recommend. Honey and maple syrup should also work, but I have not yet tried. For keto options, you could also use stevia (but be sure to convert according to package instructions). I also put a range on the amount you could use (3 to 5 Tablespoons) because I personally prefer desserts that aren’t overwhelmingly sweet. I would say 3 Tbsp is subtly sweet, 4 Tbsp is sweet enough, and 5 Tbsp is sweet.
- Flaxseed Meal– you can make your own flaxseed meal by grinding whole flaxseeds in a high power blender. You can also use golden flaxseeds if you want the donuts to have a lighter color.
- Apple Cider Vinegar – lemon juice also works if you don’t have apple cider vinegar
- Olive Oil – Instead of olive oil, you can use coconut oil, or avocado oil here if you’d like.
More Sweet Potato Recipes (HERE)
For the Glaze/Frosting I used:
- Almond Butter, like this one or any other natural nut butter
- Honey – but you can use other liquid sweeteners of choice like maple syrup, agave syrup, or liquid stevia
- Coconut Oil – The one that’s semi-solid at room temperature like this one
Recipe Variations and Optional Add Ins:
- Instead of cinnamon use pumpkin pie spice
- Fold in some chocolate chips to the batter, or even 1 Tbsp of unsweetened cocoa powder
- Add raisins or dried cranberries to the batter before piping
What are some ways you can eat these?
- Plain and warm
- Dipped in cinnamon and granulated sugar of choice (see how I did that here)
- Glazed with the almond butter glaze (see recipe below)
How to Store
Store these donuts covered at room temperature for up to 24 hours. If you need to store them longer, you can place them in the fridge for up to a week or freeze up to 4 months. Defrost at room temperature.
More Donut Recipes (HERE)
- Use batter right away after prep. They will deflate over time, so I’ve found that you don’t want the batter sitting out on the counter for too long.
- Baking time (as well as serving size) will vary based on the size of your donut pan, the material (silicone vs metal) of the pan, and how thick you pipe your donuts! Bake the donuts until the color is golden-brown on the top, or until a toothpick comes out clean/dry when poked into the middle.
Sweet Potato Baked Donuts Made with Almond Flour (Paleo, Gluten-Free)
- 2 cups almond flour
- 2 Tbsp coconut flour
- 2 Tbsp ground flaxseed meal
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 3 large eggs
- 1 Tbsp apple cider vinegar
- 1 cup mashed sweet potatoes
- 3 Tbsp light olive oil
- 1/3 cup sugar or sweetener of choice*
- 2 Tbsp almond butter
- 1 Tbsp honey
- 1 Tbsp coconut oil
- Preheat oven to 350 degrees F (175 degrees C).
- Mix all the dry ingredients in a bowl until well incorporated.
- Add the wet ingredients into the same bowl and stir until well combined.
- Spoon or pipe the batter into a donut pan.
- Bake in a preheated oven for 15-18 minutes, or until a toothpick inserted into donut comes out clean.
- While baking, prepare the glaze
- Heat almond butter in the microwave for 15-20 seconds until warm
- Add honey to the heated almond butter
- Add coconut oil, 1 Tbsp at a time, until the consistency is drippy and glaze-like
- When the donuts are done baking, use a fork or spoon to lift the donuts out of the pan.
- Spoon the almond butter glaze onto the tops of the donuts and place on a cooling rack until the glaze sets*