This was the first time I ever made donuts. I tried some sweet potato donuts a few months ago at a vegetarian food festival.  I was disappointed in them.  I loved the idea of sweet potato donuts, but those ones were overpriced, and didn’t actually taste like sweet potato.

Recently, I got the urge to try to make some myself.  I knew I could beat the ones I tried at that festival.  Mine were going to taste like sweet potato, not just have a pale orange hue! I actually I made donuts twice while on this mission, and I’m going to share both recipes.   The first batch allowed me to just get a feel for donut making. In the second batch, I perfected the healthified donut. I looked at an an awful lot of recipes that required frying.  And I have to confess, the first recipe I developed, I fried.  I figure, when you’ve never made something before, it’s good to try a more traditional approach.  I used our new dutch oven, thinking I could get away using less oil (I did), because the moisture would circulate inside.  These were good. I used olive oil, and only poured less than a centimeter.  Here they are:


  • 1/5 cups sweet potato puree
  • 1/2 cup spelt flour
  • extra flour for your hands
  • 1/4 cup flax seeds (ground)
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • cane sugar for sprinkling/rolling

How to:

  1. preheat oven to 350, preheat dutch oven as well
  2. mix together everything except for sugar
  3. on a floured surface, and with floured hands, shape dough into 6 bun shapes
  4. poke a hole in the middle of each ball (I used a floured wooden spoon)
  5. fry for 7 minutes, flipping halfway
  6. transfer to paper towel to drain excess oil
  7. transfer to oven (I put them on a pizza stone, but you can use a cookie sheet), and bake for 10-15 minutes)
  8. roll in a small amount of cane sugar (2 tsp or less per donut)
  9. enjoy!

So, I did enjoy these.  And I made them on a cheat day.  They were good, but not good enough for me. Not good enough for a healthy food blog.  There was a little guilt in the sugar.  I don’t usually bake with sugar, as organic an unprocessed as it was.   I want to create desserts that are so healthy you could eat them for breakfast…so then, a few days later, I did!  There is absolutely nothing questionable about this next donut.  No frying.  No sugar. Just amazingly healthy ingredients.  And you know what?  It’s more enjoyable, for all those reasons, and I think it just plain tastes better too.

Healthiest Donuts Ingredients:

  • 2 cups sweet potato puree
  • 2 eggs
  • 1 cup oat bran
  • 1/2 cup ground flax seed
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tbsp molasses
  • 1 tbsp baking powder

Healthiest Icing ingredients:

  • 1 scoop vanilla protein powder
  • 1 tbsp cinnamon
  • 1/8 cup water
  • 1/3 cup raw slivered almonds

Healthiest Donuts How to:

  1. blend all donut ingredients in the food processor
  2. transfer to bowl and refrigerate for 30 mins or more (this will make the dough less sticky to handle)
  3. preheat oven to 350
  4. with floured hands, shape into 8 bun shapes
  5. with a floured back of a spoon, make holes
  6. bake for 16-18 minutes
  7. transfer to a wire cooling rackWhile they cool off, make the icing
  8. in a bowl, mix together protein powder and cinnamon
  9. slowly stir in water (you may want to use less, if you’d like a thicker icing
  10. when donuts are cool, spread icing over them
  11. sprinkle with almonds
  12. store in the fridge, so the icing can set (and keep in the fridge after, as these are made of super-fresh ingredients, and are not your leave-on-the-counter type of baked goods!
  13. Enjoy!

I found that the dough was pretty sticky to work with, but loved the texture when they were done.  You could use only 1 egg if you wanted them a little less moist/sticky.  At the end, they really did have the texture of a cake-y donut. This second batch was so healthy, that we did in fact eat them for breakfast.  After all, that’s how I justify spending all this time baking!  We dipped them in a yummy breakfast dip (apple sauce, protein powder, cinnamon and yogurt)…and on the last day, we got really crazy.  We topped each donut with a fried egg.  And some amazing sauce (apple sauce, a little maple syrup, and a little spicy mustard)…when I open a breakfast place some day, this will be on the menu.

Fun facts: cinnamon speeds up your metabolism! Almonds are good for your brain…and these lots of fiber!

Lauren Breuer

Author Lauren Breuer

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Join the discussion 9 Comments

  • Been lurking in your blog for a week or so now, having absolutely LOVED the recipes I found here! I think I found you through tumblr or something, someone linking to one of your posts…

    Anyway, I tried these yesterday, and they were really good. :3 Had to use rice bran instead of oat bran because I’m gluten free and couldn’t find certified g.f. oat bran (sadface), but it worked even so! Don’t have any icing on them, but they still tasted really good! I also subbed in agave instead of the molasses, mainly because I wanted to try it out, and it still worked. (Funnily enough, they tasted really good with the hummus I made later, there you go.)

    Currently having one for breakfast. :3 Making your scones next, ha!

    • So glad you liked the donuts! Glad the rice bran worked. I’m always experimenting with different grains, depending on what I have around. Using them savory with hummus is a great idea! I always like to use waffles in a savory way, but I’ll have to do that with donuts too:).

      Let me know how the scones are!

  • Sara says:

    could I use pumpkin instead of sweet potato?

  • […] recipes popping up that look pretty darn good.  I did take my crack at one awhile ago, with some sweet potato donuts.  Those were delicious, but they did require a little more hands on time.  With a donut pan, it […]

  • Emily says:

    Super yum! great idea:) in the 2nd recipe it’s supposed to be 1 tablespoon baking powder right? just tasted a lil salty haha wasn’t sure if I messed up! Thanks for the recipe!

    • Lauren says:

      Hi Emily! Sorry about the saltiness–yeah, I did write one tablespoon. Maybe I’ll have to give it another test. Thanks for trying it!

  • jeremy says:

    To puree the sweet potatoes, do you cook them first?

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