sweet potato ‘donuts’

Boil, peel, and mash (retaining 1/2 water):
          1 small to medium sweet potato
Mix 1/2 c. mashed potato and 1/2 c. liquid together with:
          1 tbsp. melted butter     1/4 c. maple syrup
          1/2 c. Sucanat                 2 eggs
          1/4 c. kefir cheese          1 tsp. vanilla
Mix in:
          1/2 c. Summers Sprouted Spelt Flour
          1/2 c. tapioca or quinoa flour
          2 tsp. baking powder
          1/2 tsp. cinnamon
Pour small amounts of batter into lightly greased donut
          or mini-bundt pan.
Bake at 325 for 8-10 minutes or until knife comes out clean.
Cool to warm and top with frosting.

Frosting: Beat until smooth:
1/2 c. cream cheese and 1/4 c. maple syrup

Thanks to Michelle Tobin, PA

Sweet Potato ‘Donuts’

Requires a donut or mini-bundt pan

1 small to medium sweet potato
1 tbsp melted butter
1/4 c maple syrup
1/2 c Sucanat
2 eggs
1/4 c kefir cheese
1 tsp vanilla
1/2 c Summers Sprouted Spelt Flour
1/2 c tapioca or quinoa flour
2 tsp baking powder
1/2 tsp cinnamon

Boil, peel, and mash (retaining 1/2 water): 1 small to medium sweet potato
Mix 1/2 c. mashed potato and 1/2 c. liquid together with: 1 tbsp. melted butter, 1/4 c. maple syrup, 1/2 c. Sucanat, 2 eggs, 1/4 c. kefir cheese, 1 tsp. vanilla
Mix in: 1/2 c. Summers Sprouted Spelt Flour, 1/2 c. tapioca or quinoa flour, 2 tsp. baking powder, 1/2 tsp. cinnamon
Pour small amounts of batter into lightly greased donut or mini-bundt pan.
Bake at 325 for 8-10 minutes or until knife comes out clean.
Cool to warm and top with frosting.
Frosting: Beat until smooth: 1/2 c. cream cheese and 1/4 c. maple syrup
Thanks to Michelle Tobin, PA

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Doughnuts | Original Recipes

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donuts | kefir cheese | quinoa flour | Summers Sprouted Spelt flour | sweet potato

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