This recipe came about nearly three years ago, when I was first starting to blog. I woke up craving one of those sweet, fluffy glazed donuts from the grocery store, but knew that I would get an instant sugar headache, not to mention terrible indigestion, if I ate one.
So I began my research. I read tons of recipes, quickly discarding ones where I read the words “fried” and “1 cup of sugar”. These would never do. Many I saw used sour cream. But what is the nutritional value of sour cream, really? Tangy-ness? Please. But Greek yogurt on the other hand, is packed full of protein and tangy. And I happened to have it in my fridge.
Last Christmas, my mom made Gluten Free Sweet Potato donuts. This became my next inspiration. There was one small sweet potato in the bowl of fruit and veggies that I keep on my kitchen counter. Bingo. Now I’m getting a vegetable, which is naturally sweet, and protein from the yogurt, all in a donut!
I knew I wanted to bake them, which threw one more kink into my plan, (which now was no where near happening for breakfast) because I didn’t own a donut pan. I made a few calls, trying to track one down. Finally Sur la Table said they had them, and they were only $10! I cajoled my boyfriend into running the errand for me, (because by this time, I was at work) and asked him to grab two, promising him he’d reap the rewards as my official taste tester.
After much experimenting, testing different flours, ratios, and temperatures, I have settled on this recipe. It is by far my favorite breakfast, with a hint of orange, cinnamon, and earthy sweet potato, these donuts pair perfectly with a hot cup of coffee, crispy bacon and scrambled eggs.
Baked Sweet Potato Greek Yogurt Donuts Prep time: 25 min. Bake: 15 min. Yields: 12 Donuts
¾ cup Sweet Potato, mashed
¾ cup Plain Greek Yogurt, I use nonfat
1 cup All Purpose Gluten Free Flour
2 tablespoons Orange Juice
1 teaspoon Baking Soda
1 teaspoon Cinnamon
½ teaspoon Vanilla
Pinch of Salt
Preheat the oven to 375 degrees. Peel, chop, and steam or boil the sweet potato until soft. Drain and mash. Next add the yogurt and stir until completely incorporated. Mix in eggs, cinnamon, baking soda, salt, vanilla, and orange juice. Once the batter is smooth, begin stirring in flour, half a cup at a time.
Spray the donut pans very generously with cooking spray and scoop in the batter. It will be very wet and thick, like pancake or brownie batter. Bake for 15 minutes.
While the donuts are baking, add to a small saucepan butter, agave, cinnamon, and orange juice. Turn heat on medium high and let boil for several minutes until mixture begins to caramelize and turn deep golden brown. Turn off heat and let rest, it will thicken as it cools. Once the donuts are done, remove them from the pans and place on a cooling rack. I like to pile the donuts on a big plate and pour the glaze over the top, letting it ooze down. You can also dust them with powdered sugar and lemon zest for a lighter, brighter version. Get creative and find your favorite topping!