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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 20 |
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This recipe came from Food TV's, Paula's Home Cooking and are they good! Paula also had a maple icing with pecans but I like'd them better plain. These freeze well and stay moist for several days. A keeper! Thanks, Paula! =) Ingredients:
3 1/2 cups flour |
1 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/2 teaspoon salt |
2 large eggs, lightly beaten |
1 cup sour cream |
1 cup cooked mashed sweet potato (i roasted mine) |
vegetable oil, for frying |
Directions:
1. In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
2. In a large bowl, combine eggs, sour cream, and sweet potato.
3. Gradually add flour mixture, stirring to combine.
4. Turn dough out onto a heavily floured surface.
5. Knead in flour with hands as needed (dough will be sticky).
6. Roll out dough to 1/2-inch thickness.
7. Cut out dough with a 2 1/4-inch round doughnut cutter.
8. No doughnut cutter? Use a soup can as a cutter then poke a hole in the middle of the dough round.
9. Using your fingers, stretch the dough until an inch opening is formed and the doughnut is about 3 wide.
10. Re-roll dough as needed.
11. In a Dutch oven, heat vegetable oil over medium heat to 360 degrees F.
12. Cook doughnuts, in batches of 4-5, in hot oil, 2 minutes per side, or until lightly browned.
13. Drain on paper towels.
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