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A recipe for Sweet Potato Spudnuts Sweet Potato Spudnuts, made with left over mashed sweet potatoes. Sweet Potato Spudnuts recipe with cinnamon and sugar. Sweet Potato Spudnuts recipe Hi All! Did everyone have a lovely thanksgiving? Is everyone as full and hungover as I am? Does everyone have mad leftovers like I do? Is anyone wondering what to do with all of it?? Well if anyone made mashed sweet potatoes last night (or even regular mashed spuds) we have a great use for the leftovers. SWEET.POTATO.SPUDNUTS. For those of you who don’t know what spudnuts are they’re just the lightest, fluffiest doughnuts (made from mashed potatoes) that you’ll ever experience!

Can we just take a quick step back and talk about how doughnuts/spudnuts are the best sweet treat ever? I’m a total doughnut whore and I’m okay with admitting it. I usually can’t walk into a doughnut shop without HAVING to try at least 4 or 5 different kinds. I’m not really a sweets person in general, but I will never, ever turn down a doughnut; they’re just too freakin’ good. Yum.

Okay, back to today’s recipe. I know we’ve posted a no yeast cake doughnut recipe a couple of times, both here and here, but today we’re going for full on double rise, yeast filled spudnuts! These little guys are actually quite easy to make and the dough is so nice and pliable that it’s easy to handle. The dough can be a little sticky (which is great for these purposes), so just make sure to flour your surfaces and hands well while working the dough. We’ve coated our spudnuts in simple cinnamon-sugar mix, but feel free to glaze them if you prefer. If you’ve never made or eaten spudnuts before, you’re in for quite a treat! They’re awesome.  I hope everyone had a great Turkey Day and if anyone is braving the Black Friday shopping madness….good luck and you’re nuts! xx, Jenny

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Sweet Potato Spudnuts
Makes 30

Ingredients:
1/2 cup milk, cold
1/2 cup milk, scaled
2 package active-dry yeast
1/4 cup luke warm water
1/2 cup superfine sugar (granulated is okay, but the superfine is preferred)
1/4 cup plus 2 tablespoons vegetable shortening
2 cups mashed sweet potatoes, cooled completely
2 eggs
2 teaspoons salt
4 cups all purpose flour, plus more for dusting
coating:
1/2 cup ( 1 stick) unsalted butter, melted
1 cup granulated sugar
3 1/2 tablespoons ground cinnamon
peanut oil for frying (vegetable oil is okay)

Directions:
1. Preheat oil to 350°F.
2. In a mixing bowl combine sugar and cinnamon until completely combined. Set aside.
3. In a small bowl combine both milk together and stir to create a luke warm milk. (doing this will prevent you from having to wait for your scalded milk to cool)
4. In a small bowl, combine the yeast and water and allow to sit for 5 minutes. (to activate the yeast).
5. Place sugar and shortening into a mixing bowl (or in a stand mixer, fitted with a paddle attachment) and cream together. Add sweet potatoes and continue to cream until fully incorporated.
6. Add eggs, milk, yeast water, and salt and continue to mix until well combined. Gradually add flour, 1 cup at a time and continue to mix until dough forms.
7. Dump dough into a lightly floured surface and knead until smooth but sticky dough forms, about 5 minutes. Place dough into a lightly greased bowl and cover with a damp towel or plastic wrap and set in a warm area until doubled in size, about 1 hour.
8. Punch the dough down and dump onto a lightly floured surface once again. Roll dough into a 1/2 inch thick slab.
9. Using a 3 inch circle cutter cut spudnuts from the slab and poke a hole in the center of each with your fingers (handle gently to ensure you don’t deform your spudnuts) place onto a baking sheet with lightly greased parchment.
10. Cover with plastic wrap and place in a warm area until spudnuts double in size.
11. Carefully remove spudnuts from parchment and slide into the oil, 2 to 3 at a time. Fry each spudnut for about 3 minutes on each side or until a light orange-golden color.
12. Drain spudnuts onto paper towels and while still warm, lightly brush each with melted butter on both sides, and toss in cinnamon-sugar mixture until fully coated. Serve immediately or store in an airtight container for up to three days.

 /   /   /  29 Comments
  1. Averie @ Averie Cooks Not Specified Not Specified

    I love that you went full on with double rise yeasted donuts AND sweet potatoes and cinn-sugar! They are gorgeous and I’d love to try one!

  2. jaime @ sweet road Not Specified Not Specified

    Wow, now this is a Thanksgiving leftover makover! What a creative use of ingredients!

  3. addie | culicurious Not Specified Not Specified

    Yum, these look great. Just might have to give them a try! :)

  4. Tahny Not Specified Not Specified

    Delish!!

  5. Lori @ RecipeGirl Not Specified Not Specified

    I’ve never heard of them, but I’m totally in love!

  6. Liondragoncustom Not Specified Not Specified

    I love your lyrical snippets of writing.Cool picture!

  7. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    Heck yes! These sound awesome!

  8. Amicia Rai Not Specified Not Specified

    Those look absolutely delicious! I will definitely give them a taste tomorrow! ^_^ Thank you for another lovely recipe!

  9. Katie @ Blonde Ambition Not Specified Not Specified

    I’ve never had spudnuts, but I like the look and sound of them!!

  10. erin @WELLinLA Not Specified Not Specified

    Do you think that butternut squash would work?? I have about a cup of each (sweet potatoes & squash) left from our feast.

  11. Sarah Not Specified Not Specified

    I…. want to eat these right now. Doughnuts, they make me – how you say? – go nuts.

  12. beenz Not Specified Not Specified

    I try to aviod shortening in general. Would it work to use butter in these yummy-looking doughnuts?

  13. Christie {Pepper Lynn} Not Specified Not Specified

    This is the first I’ve heard of spudnuts, but I’m totally intrigued. Will definitely have to try these this winter. Thanks for the recipe and gorgeous photos!

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  15. Amanda A. Not Specified Not Specified

    Just wanted to let everyone know that I made the dough in advance with great results. I made the dough yesterday, let it rise once then wrapped it up tight and stuck it in the fridge for the night. This a.m. I patted the dough out, cut them out and let them rise for about 30-45 minutes and fried. They were delish. The sweet potato flavor wasn’t very strong but they are still the best donuts i have made. They were especially good with apple butter. And my short rise time this a.m. didn’t seem to affect them one bit. they cooked up nice and tall and fluffy. Thanks for a great recipe–a great MAKE AHEAD recipe!

    • Jenny Park Not Specified Not Specified

      Great, thanks for sharing! (fyi, the sweet potato flavor isn’t supposed to be predominant. The main purpose of the sweet potato is color and adding fluffiness to the doughnuts!)

  16. Rachel Not Specified Not Specified

    Could I use leftover russet mashed potatoes instead of sweet potato?

  17. Carolyn Not Specified Not Specified

    I don’t have a deep fryer. Would it work to buy a $10 doughnut pan to bake them instead of frying them?

  18. Asha Not Specified Not Specified

    I just rummaged frantically through all of my old emails, just to find this one recipe link. Phew, found it! I was dreaming of sweet potato recipes yesterday. This post kind of makes me want to lick my screen. But I’m in an office. So I won’t. I will however give this recipe a go. Wondering whether I can substitute the all-purpose flour with something wheat-free…

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  20. Kristina Not Specified Not Specified

    Could I also use normal boiled potato instead of sweet potato?

  21. machi mai Not Specified Not Specified

    Woot! I my stomach is screaming! Want to eat this! So I try to make now!

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  23. Karen Gingrich Not Specified Not Specified

    Can we use sweet potatoes from the can? That way they are already cooked and ready to mashed. Which makes it so much easier.

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