It’s fall, y’all… and while many areas of the U.S. are enjoying crisp, cool temps, here in Phoenix we’re still in the upper 90’s. I won’t complain though, because it has been much too hot all summer (triple digits can be a scorcher!)
While I patiently await the cooler day temps, our night temps have dropped into the upper 60’s and I couldn’t be happier. It’s time to pull out the beautiful donuts that pair up perfectly with a warm mug of atole. These donuts are the perfect treat – in fact, you would never know that there is any sign of sweet potatoes stuffed into these decadent chocolate beauties.
It’s always fun to be able to sneak veggies into the occassional treat – your children will love these and may very well come back asking you to make them the very next day. And the day after that.
Most homemade donut recipes are normally quite similar to brownie recipes – they are traditionally high in sugar, refined white flour, and oil – but these are everything but that. They are a delightful combination of mashed sweet potatoes, honey, almond flour and cocoa – brought together by eggs, and coconut oil and baked to perfection in just 12 minutes.
If you don’t have a donut pan or mold you will want to pick one up – then you can bookmark a few other donut recipes to help you put them to use.
That’s faster than it would have taken me to buckle up the kids and drive to Dunkin Donuts – which makes these a better option, at least in our family.
The glaze is a simple combination of dark chocolate, melted with milk – if you are going for a non-dairy option, feel free to substitute almond milk, or even coconut milk as it will turn out just as terrific. We had a handful of peanuts that we crushed to sprinkle on top, but feel free to substitute dried fruit or even hemp hearts for a healthier option.
While you can eat these warm from the oven, I think they taste better once they have been glazed and cooled – though they may not last all too long!
Sweet Potato Chocolate Donuts (Gluten-free, Grain-free)
- 1 C. blanched almond flour
- 1 tsp cinnamon
- 2/3 C. organic cacao powder
- 1 tsp baking soda
- 1 tsp sea salt
- 3 eggs
- 1 tsp vanilla extract
- 1/2 C. organic mashed sweet potato
- 2/3 C. raw honey
- 1/4 C. coconut oil melted
- 1 C. dark chocolate chips or pieces Enjoy Life
- 1/2 C. milk can use almond, or coconut if going for dairy free option
- A gallon ziplock bag can be handy for piping the batter into the pan but it's not completely necessary.
- Preheat the oven to 350 degrees F.
- Lightly wipe the donut mold with a little coconut oil and set aside.
- Combine the wet ingredients, with the exception of coconut oil, and beat on low until combined.
- Stir in the dry ingredients, just until incorporated. Slowly drizzle the coconut oil in last, as you mix on low.
- Using a ziplock gallon size bag, pipe the batter into the donut molds - you can instead spoon the batter too, if you don't have bags.
- Place the molds in your preheated oven and bake at 350 for 12-14 minutes. Do not remove them too early or they will fall apart when removed from the mold. They should be springy to the touch but not overly soft.
- Remove and allow to cool. While they cool, combine the dark chocolate and the milk over low heat until completely melted. Dip the donuts in the glaze and set aside - sprinkle with your choice of topping.
- Cover lightly and refrigerate before enjoying. I like to wipe a sheet of plastic wrap with a tiny bit of coconut oil so the wrap doesn't stick to the glaze while refrigerating.