Sweet Potato Pie Donuts:
½ cup vegetable oil
3 large eggs
1 ½ cup sugar
1 ½ cup NC Grown Sweet Potatoes (baked and mashed without skin)
1 ½ tsp. pumpkin pie spice
1 ½ tsp. salt
1 ½ tsp. baking powder
1 ¾ cup all-purpose flour
Pecan crunch topping:
½ cup maple syrup
3 Tablespoons unsalted butter, melted
¼ cup loosely packed brown sugar
½ tsp. cinnamon
1 cup coarsely ground roasted pecans
In a mixer, beat together the oil, eggs, sugar, sweet potatoes, pumpkin pie spice, salt and baking powder. Once mixed, slowly add the flour. Fill doughnut pan ¾ full of batter. Bake at 350 degrees for 15-18 minutes, cool completely before topping with pecan crunch.
For the pecan crunch topping, mix melted butter and maple syrup together and brush on doughnut. Mix together the brown sugar, cinnamon and pecans. Sprinkle the pecan topping onto the doughnut with your hands, placing the pecans if necessary. Drizzle syrup/butter mixture over the pecan topping to help stick to doughnut.
This recipe is perfect to impress company during the holidays!