BAKED SWEET POTATO DONUTS WITH CINNAMON SUGAR TOPPING

Have donuts for breakfast. I reworked my banana bread donut recipe here, mixing sweet potato into the batter in place of mashed bananas. These beauties are gluten-free, dairy-free, refined sugar-free AND made with plant-based protein. They're the perfect coffee accompaniment for cozy or crazy mornings.

INGREDIENTS

  • 1 1/2 cups gf oat flour (if you don’t have any, you can always blend oats into a fine flour)

  • 1/2 cup Orgain vanilla plant-based protein powder

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  • 1 tsp cinnamon

  • 1 tsp baking soda

  • 1/2 tsp fine sea salt

  • 1 cup sweet potato purée (i’m using organic canned)

  • 1/2 cup real maple syrup

  • 1/4 cup ghee

  • 2 eggs (i love Vital Farms pasture-raised eggs)

DIRECTIONS


PREHEAT oven to 350 degrees and grease your donut pan with coconut oil or ghee

WHISK dry ingredients in a large bowl

MIX wet ingredients in a separate bowl

COMBINE wet ingredients into dry, stirring until smooth

FILL donut molds to the rim

BAKE for 15 min or until the center is cooked through

COOL and brush with melted ghee

SPRINKLE with coconut sugar + cinnamon

I promise, these will quickly become a house staple for you. If you don't have a donut pan already, you can pick one up curbside at Target or just Amazon Prime it. This is the one I use. Try these donuts over the weekend and let me know what you think @kristenmariasrd on instagram.

Xo, Kristen

©2017 by Kristen Marias, RDN/LDN