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!