Sweet Potato Doughnuts

I'm relatively picky with my doughnuts. I mean, let's face it, there are some doughnuts out there that are dry, tough, and tasteless. You would probably be better off eating a rock. That is not the case with these doughnuts, my friends. They are soft, moist, and have a warm and inviting flavor. The sweet potato flavor is a little shy, but can be coaxed to be a bit more bold with the help of some cinnamon sugar sprinkled on top (I actually prefer the cinnamon sugar to the icing, because the icing tends to block out the individual flavors you would otherwise be able to taste). My [other] fabulous sister, Chemist Cuisinier, PhD, said they tasted as though they had come straight from the bakery. You will not regret cooking up a batch of these delectable delights. Just to warn you, though, these doughnuts are feisty; if they're not threatened with tupperware confinement they will relentlessly attempt to break-and-enter your mouth!

3 1/2 C All-Purpose Flour, plus more for rolling out
1 C Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Ground Cinnamon
1/2 tsp Salt
2 Large Eggs, lightly beaten
1 C Sour Cream
1 C Sweet Potato, cooked and mashed (about 1 medium potato)
Vegetable Oil, for frying

Maple Icing
Cinnamon Sugar
1 C Chopped Pecans (optional)

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. Do not skimp on the counter flour! Knead in flour with hands as needed (dough will be very sticky and will take up a good amount of extra flour). 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.

In a dutch oven or pot, heat vegetable oil over medium heat to 360 degrees. 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, or just sprinkle the tops with cinnamon sugar.

Maple Icing:
2 2/3 C Confectioners Sugar
3-4 T Milk
1/4 tsp Maple Extract

In a small bowl, combine confectioners sugar and 3 T milk. Stir well. Add additional milk to reach desired consistency. Stir in maple extract.

Mahlzeit!
-Coriaunty

*Original recipe found here