soft and tasty sweet potato donuts packed with white chocolate

These glazed white chocolate donuts can also be made into a cake or cupcakes. I have previously made a sweet potato white chocolate cake however when I re-read the recipe I was shocked at the amount of sugar in the recipe, 200g plus the chocolate. I wanted to replicate the cake without over doing the sweeteners. While tasting some batter of sweet potato, dates and white chocolate I decided that no additional sugar was needed for these.

The recipe is perfect for making in a Thermomix being able to heat and blend in the same bowl however it also works well with a food processor. I find working with the sweet potato while still warm eliminated the need to melt the chocolate. I used gluten free flour for this batch and they are best served at room temperature.

ingredients

for the donuts

• 250g mashed sweet potato
• 1tbsp milk
• 150g white chocolate (broken into pieces)
• 50g medjool dates (pitted, approximately 4)
• 2 eggs
• 40g almond meal
• 150g self-raising flour

for the icing

• 100g white chocolate
• 1tbsp coconut oil
• sprinkles

Thermomix directions:

1. Peel and roughly chop the sweet potato. Place in the steamer basket with 1 litre of water and steam on Veroma, 20 minutes, speed 2.
2. Drain water from TM bowl and transfer potatoes from steamer basket to TM bowl. Add milk and medjool dates, then mix for 20 seconds, speed 4. Scrape down sides of TM bowl and repeat until the dates have been chopped and mixed through.
3. Add white chocolate and mix at 70 degrees, 1 minute, speed 3.
4. Add eggs one at a time mixing on speed 5 until all combined (approximately 30 seconds). Instead of turning off the machine to add multiple eggs I just crack the egg onto the TM lid and lift the lid once the previous egg is mixed. It is much safer to crack them open onto the lid than into the bowl so there’s no chance of any shell falling into the blades.
5. Add flour and almond meal and mix 10 seconds, speed 5.
6. Pour into greased donut moulds, muffin liners or ring cake tin and bake for 15 minutes for mini donuts, 20 minutes for cupcakes or 25 minutes for a cake at 180c/355f.
7. Once cooled make the icing by melting the chocolate and coconut oil together (microwave or double boiler) and pour onto the donuts. Allow the icing to cool slightly so it holds onto the donuts.
8. Add sprinkles.

directions:

1. Cook sweet potato using your preferred method – oven, stove top or microwave.
2. Place cooked sweet potato into a blender or food processor with medjool dates and blend until smooth.
3. Melt white chocolate pieces (microwave or double broiler) and add to the sweet potato mixture. Mix until combined.
4. Add eggs one at a time until mixed.
5. Add flour and almond meal and mix until just combined.
6. Pour into greased donut moulds, muffin liners or ring cake tin and bake for 15 minutes for mini donuts, 20 minutes for cupcakes or 25 minutes for a cake at 180c/355f.
7. Once cooled make the icing by melting the chocolate and coconut oil together (microwave or double boiler) and pour onto the donuts. Allow the icing to cool slightly so it holds onto the donuts.
8. Add sprinkles.

Enjoy your sweet potato white chocolate donuts!

For other treats ideas click here.