These Sweet Potato Donuts with Marshmallow Glaze are a fun, quick-to-prepare spin on the popular Thanksgiving casserole.
I’ll be honest: these donuts began as “Sweet Potato Donuts with Marshmallow Glaze and Roasted Pecans,” because sweet potato casserole is totes not complete without pecans, right? Right.
Well, I proceeded to burn the shit out of the pecans that my boyfriend so kindly brought home following the hundredth frantic “I-forgot-an-ingredient-please-help!” text message this week.
Luckily though, these donuts don’t need ’em.
If we’re being totally honest here, I’m not even a huge fan of sweet potato casserole. I like it in principle, in that I love sweet potatoes and I love pecans, but somehow the casserole has always paled in comparison to basically every other Thanksgiving dish. Probably because I feel like it’s more of a dessert, and on Thanksgiving dessert is reserved for pecan pie and pecan pie alone!
These donuts though? They combine all of the best things about the casserole in an *actual* dessert, and it is everything I’ve always wanted.
In fact, I may make a dessert exception for these. Maybe Thanksgiving breakfast? That way, I can have my pecan pie and eat my donuts, too!
Just a note: The recipe for the glaze does make about twice as much as you actually need, but having a little more makes it easier to dip/coat the donuts.
- For the donuts:
- 1 cup whole wheat pastry flour
- 1 egg
- ⅓ cup plain greek yogurt
- ⅓ cup almond milk
- ¼ cup maple syrup
- 1 small to medium sweet potato (baked, flesh scooped out - discard the skin)
- 1 tsp cinnamon
- 1 tsp baking powder
- For the glaze:
- 1 cup miniature marshmallows
- ½ cup powdered sugar
- 2 tbsp coconut oil
- ¼ cup water
- Preheat oven to 350 degrees F.
- Combine the pastry flour, cinnamon and baking powder in one bowl, and whisk together the egg, yogurt, almond milk, maple syrup and sweet potato in another. Pour the wet ingredients into the bowl the the dry ingredients, and stir to combine.
- Transfer the batter (it should be like very thick pancake batter) to a large ziplock bag or piping bag, and pipe evenly into a 6-donut baking tray.
- Bake for 15-20 minutes, or until firm and a fork inserted into the middle comes out clean.
- To prepare the glaze, heat the coconut oil and water over medium-low heat until combined. Stir in the marshmallows and heat until melted, stirring consistently.
- Once combined, turn off the heat and whisk in the powdered sugar. Whisk until a glaze forms.
- Dip the cooled donuts into the glaze, and allow to set. Enjoy!