Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze

by Erin

The purple sweet potato is back for round #2! I told you that thing was huge and would result in more than one recipe. In fact, I still have plenty leftover even after making these doughnuts! The purple color was not nearly as vibrant in these as it was in the gnocchi, but I think that is due to a larger flour to potato ratio. No matter, they still taste wonderful.

My favorite part was actually the marshmallow glaze. I had a little extra after I topped off all the doughnuts and found myself dipping them into the glaze repeatedly while eating. Don’t tell anyone, but I totally double-dipped! Seriously though these doughnuts are like sweet potato casserole, but dippable. And they are for breakfast.

One year ago: Gluten-Free Cake Batter Pancakes


Makes 6 doughnuts



1/2 cup all-purpose flour

1/2 cup 100% whole wheat flour

1/4 cup + 2 Tbsp sugar

1 Tbsp unsalted butter, cold

1 tsp baking powder

1/4 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp ground ginger

1/8 tsp cloves

1/2 tsp salt

1/4 cup + 2 Tbsp mashed purple sweet potato

1 egg

1 tsp vanilla extract

1-2 Tbsp 2% milk, if needed


1/2 cup Marshmallow Fluff

1 Tbsp boiling water

Sprinkles for decorating (I used Wilton’s Autumn Micro Leaves)


  1. Preheat oven to 325 degrees. Spray a doughnut pan with baking spray, set aside.
  2. In the bowl of a mixer, add the flour, sugar, and butter on low and mix until the butter is incorporated.
  3. Add baking powder, spices, and salt, mixing until combined.
  4. Add sweet potato, egg, and vanilla. If the dough is too dry, add a tablespoon or two of milk. You want the dough to be thicker than cake batter but not dry.
  5. Transfer batter to a ziptop bag. Snip off the corner of the bag (make the opening ~ 3/4 inch) and pipe the batter into the doughnut wells until 3/4 cup full (the batter is thick and holds it’s shape, it won’t really settle or bake smoothly if you spoon it into the pan).
  6. Bake 8-12 minutes, until the top of the doughnut springs back when lightly tapped.
  7. Let cool in pan 3 minutes and then transfer to a wire rack to cool.
  8. For the glaze, mix together both ingredients in a shallow bowl until a glaze consistency.
  9. Dip the doughnuts into the glaze and add sprinkles while the glaze is still soft.

Source: Doughnuts adapted from Confections of a Foodie Bride. Glaze from Mele Cotte.

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Laura Dembowski November 9, 2012 - 10:23 am

Those look and sound fabulous! I can never find purple sweet potatoes but I’m always on the lookout. And double dipping is sometimes just necessary :)

Tracey November 8, 2012 - 3:28 pm

Oh man, that marshmallow glaze – yum!! I’m posting a baked donut recipe in a few days and I totally used fall-inspired sprinkles on mine too!

spiffycookie November 8, 2012 - 3:44 pm

Woo I love baked doughnuts, looking forward to yours.

Living The Sweet Life November 7, 2012 - 6:43 pm

How fun!! I bet they tasted great :) and I love your fall sprinkles :D

Ruby November 7, 2012 - 5:02 pm

I am so wishing I had a donut pan right now! They look delicious with the marshmallow glaze.

sally @ sallys baking addiction November 7, 2012 - 3:48 pm

i’ve only had a purple sweet potato once – and it was simply baked. I’ve never baked WITH the sweet potato though! turning it into doughnuts would be my first thought though – and the marshmallow glaze! sweet taters and marshmallows are a match made in heaven. I want these for breakfast everyday lol.

Steph@stephsbitebybite November 7, 2012 - 12:15 pm

Whoa!! Look at these! I’ve only had purple sweet potatoes a few times, but I can only imagine how good this is with that matshmallow glaze coating the top!

amy @ fearless homemaker November 7, 2012 - 9:08 am

Oh my goodness, that marshmallow glaze looks soooo good. I totally support your double-dipping!

Carolyn November 7, 2012 - 7:45 am

Wow, purple sweet potato donuts. Those look amazing!


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