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Sweet Potato Chocolate Donuts

Sweet potato chocolate donuts are baked until tender and springy, then topped with a smooth semisweet chocolate glaze. Mashed sweet potato keeps the donuts moist while cocoa brings chocolate flavor to every bite.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
resting 2 minutes
Total Time 1 hour 37 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the donuts
  • 1 cup sweet potato cooked, mashed, cooled (about 1 large sweet potato)
  • 1.5 cups all-purpose flour
  • 0.33 cup unsweetened cocoa powder
  • 0.5 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 egg large
  • 0.33 cup milk
  • 0.25 cup neutral vegetable oil
  • 1 tsp vanilla extract
For the chocolate glaze
  • 4 oz semisweet chocolate finely chopped
  • 0.25 cup heavy cream

Equipment

  • 1 baking sheet
  • 2 6-cavity donut pan

Method
 

Make the donuts
  1. Heat the oven to 400°F.
  2. Prick a large sweet potato several times and place it on a foil-lined baking sheet.
  3. Bake for 45–60 minutes, until a knife slides easily into the center.
  4. Cool the sweet potato.
  5. Peel and mash the sweet potato, then measure 1 cup.
  6. Reduce the oven to 350°F.
  7. Grease two 6-cavity donut pans.
  8. Whisk the flour, cocoa powder, sugar, baking powder, and salt in a medium bowl.
  9. Whisk the mashed sweet potato, egg, milk, oil, and vanilla in a large bowl until smooth.
  10. Fold in the flour mixture just until no dry streaks remain.
  11. Spoon the batter into the donut-pan cavities, filling each about two-thirds full.
  12. Bake for 12–15 minutes, until the donuts spring back when lightly pressed.
  13. Cool the donuts in the pans for 5 minutes.
  14. Transfer the donuts to a wire rack to cool completely.
Make the chocolate glaze
  1. Put the chopped chocolate in a heatproof bowl.
  2. Heat the cream in a small saucepan until steaming.
  3. Pour the cream over the chocolate and let stand for 2 minutes.
  4. Whisk the chocolate and cream until smooth.
  5. Dip the tops of the cooled donuts in the glaze.
  6. Let the glaze set on the rack.

Notes

Measure the mashed sweet potato after it has cooled, and fold the batter only until no dry streaks remain. Store covered in the refrigerator for up to 3 days; freezing is fine. For a dairy-free option, use plant-based milk, dairy-free semisweet chocolate, and coconut cream.