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A close up of a plate of sweet potato spudnuts coated with sugar and cinnamon.

Sweet Potato Spudnuts

Teri & Jenny
Sweet Potato Spudnuts or Potato donuts are the lightest and fluffiest donuts you may ever eat. Mashed potatoes - or in our case mashed sweet potatoes are used to replace some of the flour ina typical donut recipe which makes for a cloud like donut. We rolled ours in cinnamon and sugar and they are wonderful!!
5 from 6 votes
Prep Time 40 mins
Cook Time 20 mins
resting time 1 hr
Total Time 2 hrs
Course Breakfast, brunch
Cuisine American
Servings 30
Calories 161 kcal


  • 3 inch circle cutter or donut cutter
  • oil thermometer


  • ½ cup milk, cold
  • ½ cup milk, scalded
  • 2 package active-dry yeast
  • ¼ cup luke warm water
  • ½ cup superfine sugar granulated is okay, but the superfine is preferred
  • ¼ 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


  • ½ cup (1 stick) unsalted butter, melted
  • 1 cup granulated sugar
  • 3 ½ tablespoons ground cinnamon

to fry

  • peanut oil for frying vegetable oil is okay


  • Preheat oil to 350°F.
  • In a mixing bowl combine sugar and cinnamon until completely combined. Set aside.
  • In a small bowl combine both milks together and stir to create a luke warm milk. (doing this will prevent you from having to wait for your scalded milk to cool)
  • In a small bowl, combine the yeast and water and allow to sit for 5 minutes. (to activate the yeast).
  • 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.
  • 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.
  • 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.
  • Punch the dough down and dump onto a lightly floured surface once again. Roll dough into a ½ inch thick slab.
  • 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.
  • Cover with plastic wrap and place in a warm area until spudnuts double in size.
  • 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.
  • 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.


Serving: 1servingCalories: 161kcalCarbohydrates: 26gProtein: 3gFat: 6gSaturated Fat: 3gCholesterol: 20mgSodium: 169mgPotassium: 67mgFiber: 1gSugar: 11gVitamin A: 1384IUVitamin C: 1mgCalcium: 26mgIron: 1mg
Keyword donuts
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