Sweet Potato Doughnuts with Maple Icing (Paula Deen) |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
|
Ingredients:
3 1/2 cups all-purpose flour |
1 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/2 teaspoon salt |
2 large eggs, lightly beaten |
1 cup sour cream |
1 cup cooked mashed sweet potato (about 1 medium potato) |
vegetable oil, for frying |
1 cup finely chopped pecans |
Directions:
1. Maple Icing, recipe follows
2. In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. In a large bowl, combine eggs, sour cream, and sweet potato. Gradually add flour mixture, stirring to combine. Turn dough out onto a heavily floured surface. Knead in flour with hands as needed (dough will be sticky). Roll out dough to 1/2-inch thickness. Cut out dough with a 2 1/4-inch round cutter. Cut out center of doughnuts with a 3/4-inch round cutter. Re-roll dough as needed.
3. In a Dutch oven, heat vegetable oil over medium heat to 360 degrees F. Cook doughnuts, in batches, in hot oil, 2 minutes per side, or until lightly browned. Drain on paper towels. Ice top of doughnuts with Maple Icing, and sprinkle with chopped pecans.
4. Maple Icing:
5. 2 2/3 cups confectioners' sugar
6. 3 to 4 tablespoons milk
7. 1/4 teaspoon maple extract
8. In a small bowl, combine confectioners' sugar and 3 tablespoons milk; stir well. Add additional milk to reach desired consistency. Stir in maple extract.
9. Yield: 1 cup icing
|
|