Paleo Purple Sweet Potato Donuts
If you've never seen a purple sweet potato, check them out at Whole Foods (for the organic ones)! They have an amazing, unique, creamy flavor and work very well in baked goods paired with naturally sweet foods like banana, coconut butter, etc. These donuts are delightful to make, beautiful to plate, and delicious to eat.
- 1 1/2 cup purple sweet potato puree (*see notes)
- 1/2 cup coconut sugar
- 3 whole eggs
- 1 large banana
- 1 teaspoon ground cinnamon
- 1 3/4 cup Paleo flour blend (**see notes)
- 1 teaspoon Paleo baking powder (***see notes)
- 1/2 teaspoon sea salt
- Step 1
Preheat the oven to 350°F and grease two six-serving donut pans (or 1 donut pan and 1 regular muffin tin - I only have 1 donut pan, so I figured muffins work, too!).
- Step 2
Add the wet ingredients to the bottom of a food processor and process until smooth. Add the dry ingredients and process until a thick batter forms. Allow the batter to rest for 5 minutes so the flour can absorb the liquid and thicken.
- Step 3
Pour the batter into a large zip-top bag and cut a small opening in one corner. Squeeze the batter into each donut well, filling about 2/3 full. Do not overfill.
- Step 4
Bake for 15 minutes, checking for doneness with the toothpick test and adding 3-4 more minutes if the donuts are still soft. Remove the pans from the oven and allow the donuts to cool in for 10 minutes before transferring to a cookie rack to finish cooling. Store in an airtight container for 3-5 days in the refrigerator or in the freezer for up to 3 months.
*Bake the purple sweet potato in the oven at 350F for 1 hr 10 min. Allow to cool, remove the peel, then puree with a little bit of water until smooth.
**See Tasty Thin's Paleo flour blend (https://tastythin.com/paleo-flour-blend-gluten-free/)
***See Delightful Mom Food's Paleo baking powder blend (https://delightfulmomfood.com/homemade-baking-powder-formula-paleo/)