These are easy to make and seriously delicious. I apologize in advance for how many of these you will eat as you stand at the counter gazing lovingly at them :)
Ingredients(makes 12 donuts):
For the Donuts:
1 cup cooked mashed sweet potato (leftovers work well here)
3/4 cup certified gluten free oat flour (I make my own in the food processor using rolled oats)
1/2 cup butter (1 stick)
1/4 cup coconut oil (plus a bit more for greasing your pans)
1/4 cup unsweetened cocoa powder
3/4 cup bittersweet chocolate chips
1/3 cup brown sugar
1 Tablespoon pure vanilla extract
1 teaspoon baking soda
Dash sea salt
For the Glaze:
1 Tablespoon coconut oil
4 Tablespoons butter
1 teaspoon pure vanilla extract
2 Tablespoons heavy cream
1 cup powdered sugar
1. Preheat your oven to 350 degrees F.
2. Melt the stick of butter with the 1/4 cup coconut oil. Add in the 3/4 cup of chocolate chips to melt them. Stir until they are completely melted, then remove from heat and let cool slightly.
3. Using the paddle attachment of your stand mixer, mix the eggs, vanilla and mashed sweet potato on low. Add in the oat flour, baking soda, salt, cocoa, and brown sugar. Mix until nicely combined. Slowly pour in the melted butter/chocolate mixture and mix on medium speed until your batter is completely smooth.
4. Melt a few tablespoons of coconut oil and use a pastry brush to coat the entire surface of your donut pans with melted coconut oil. This will help the donuts to not stick and remove easily when they are done baking.
5. Fill your donut pans with the batter. I fill mine up to the top and I use two donut pans, for a total of 12 donuts.
6. Bake for 15 minutes. Let cool for 5 minutes in the pans, then using a fork, gently remove the donuts from the pan to cool on a wire cooling rack. Let cool completely before glazing.
7. While the donuts are cooling, make your glaze. In a small sauce pan on the stove top over low-medium heat, melt the butter and coconut oil. Stir in the vanilla, cream and the powdered sugar. Whisk it constantly so it doesn't burn, and to break up any lumps of powdered sugar. When the sugar is completely dissolved, remove the pan from heat. Pour the glaze into another small bowl (just a bit wider than the donut). Let the glaze cool for a few minutes before attempting to glaze the donuts...you will burn yourself if you try immediately (like I did). Dip the donuts (upside down) into the glaze and return to the wire cooling rack to harden.
8. Eat immediately, or let them sit for a while. These will keep nicely for quite a few hours on the wire cooling rack. I store them in an airtight glass container in the fridge.
Makes 12 donuts.
Notes: This recipe was inspired by a book called "The Donut Chef" by Bob Staake. My son LOVES this book, and is very curious about donuts. Since there are no organic gluten-free donut shops around (that I know of), I figured I better learn how to make some delicious homemade donuts for us! My son chose chocolate for the flavor, and I threw in the sweet potato because I can't get him to eat it plain, so I've taken to hiding it in things. You honestly can't taste it at all! I don't make these all the time, but for a special occasion they are a nice treat :)
*If you don't have a donut pan and really want to try these, you can also make these in muffin form (just to get an idea of the taste). Use paper baking cups in a muffin tin and bake for about 20-23 minutes...until they are completely set in the middle. Dip the muffin in the glaze like you are frosting a cupcake.