These mini sweet potato donuts are gluten-free, dairy-free and will instantly spark joy and childhood nostalgia.
Those soft, sweet, bite-sized blueberry or chocolate chip donut holes (or were they mini muffins?)
Plus, these donuts dont require any messy frying.
Ready to dive in?
We hope you donut mind if we keep making these until further notice!
Preheat the oven to 400F.
pastry chef, recipe developer, and host of Magnolia Network’sBaked from Scratchweb series
Roast sweet potato covered in foil for one hour until tender.
Once cool, remove the skin and mash using the back of a fork.
Next, add the dry ingredients into the wet in two parts and mix until thoroughly combined.
Using a spatula, gently fold the batter a few times to ensure everything is evenly mixed.
Meanwhile, preheat the oven to 350F.
Then, grease a 24-mini muffin tin with avocado oil.
Let it fully cool.
In the meantime, make the glaze.
In a small bowl, add the confectioners sugar.
pastry chef, recipe developer, and host of Magnolia Network’sBaked from Scratchweb series
Then, using a Microplane, zest an entire orange and half of a lemon in the bowl.
Pour in oat milk and orange juice, and whisk until glaze consistency.
Adding more juice if needed to reach the desired texture.
Let the glaze set, and enjoy!
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