Name: Lucky Baked Sweet Potato Cake Donuts
Yield: 12 donuts
Ingredients: Donuts:; 1 (16.25 oz.) box classic yellow cake mix; 1 whole egg + 1 egg yolk; 1/4 cup vegetable oil; 1/3 cup water; 1/4 cup reserved liquid from sweet potatoes; 1/2 cup (from a 15 oz. can) Bruce’s Yams Cut Sweet Potatoes in Syrup; drained and pureed; 1 tbs. Greek plain yogurt; Frosting:; 1 canister vanilla frosting; 2 tbs. reserved liquid from sweet potatoes; 1 tbs. milk; 2-3 drops green food coloring; sprinkles for decoration

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Lucky Baked Sweet Potato Cake Donuts

Perfect for St. Patrick’s Day but also a great everyday dessert! These Baked Sweet Potato Cake Donuts are light & airy, and feature a sweet vanilla frosting.

Prep Time:

10 Minutes

Cook Time:

20 Minutes

Servings:

12 donuts

Ingredients:

Donuts:
1 (16.25 oz.) box classic yellow cake mix
1 whole egg + 1 egg yolk
1/4 cup vegetable oil
1/3 cup water
1/4 cup reserved liquid from sweet potatoes
1/2 cup (from a 15 oz. can) Bruce’s Yams Cut Sweet Potatoes in Syrup; drained and pureed
1 tbs. Greek plain yogurt
Frosting:
1 canister vanilla frosting
2 tbs. reserved liquid from sweet potatoes
1 tbs. milk
2-3 drops green food coloring
sprinkles for decoration

Steps to Prepare:

Heat oven to 350°F.
Spray a 6-count donut mold with non-stick bakers spray; set aside.
In the bowl of a mixer beat together the cake mix, egg and egg yolk, vegetable oil, water and 1/4 cup sweet potato liquid until blended.
Add the pureed Bruce’s Yams Cut Sweet Potatoes and yogurt; mix until just incorporated. If the batter seems a bit stiff, add a couple tablespoons more water.
Fill the donut mold and bake for 15-20 minutes until golden brown. Transfer to a wire rack to cool for 15 minutes.
To make frosting, stir together the frosting, 2 tablespoons sweet potato liquid, milk and food coloring. Frost donuts and sprinkle with sprinkles.
Note: These donuts are best eaten the same day.

Lucky Baked Sweet Potato Cake Donuts

Perfect for St. Patrick’s Day but also a great everyday dessert! These Baked Sweet Potato Cake Donuts are light & airy, and feature a sweet vanilla frosting.

Prep Time:

10 Minutes

Cook Time:

20 Minutes

Servings:

12 donuts

Ingredients:

Donuts:
1 (16.25 oz.) box classic yellow cake mix
1 whole egg + 1 egg yolk
1/4 cup vegetable oil
1/3 cup water
1/4 cup reserved liquid from sweet potatoes
1/2 cup (from a 15 oz. can) Bruce’s Yams Cut Sweet Potatoes in Syrup; drained and pureed
1 tbs. Greek plain yogurt
Frosting:
1 canister vanilla frosting
2 tbs. reserved liquid from sweet potatoes
1 tbs. milk
2-3 drops green food coloring
sprinkles for decoration

Steps to Prepare:

Heat oven to 350°F.
Spray a 6-count donut mold with non-stick bakers spray; set aside.
In the bowl of a mixer beat together the cake mix, egg and egg yolk, vegetable oil, water and 1/4 cup sweet potato liquid until blended.
Add the pureed Bruce’s Yams Cut Sweet Potatoes and yogurt; mix until just incorporated. If the batter seems a bit stiff, add a couple tablespoons more water.
Fill the donut mold and bake for 15-20 minutes until golden brown. Transfer to a wire rack to cool for 15 minutes.
To make frosting, stir together the frosting, 2 tablespoons sweet potato liquid, milk and food coloring. Frost donuts and sprinkle with sprinkles.
Note: These donuts are best eaten the same day.

Share This Recipe:

Lucky Baked Sweet Potato Cake Donuts

Prep Time:

Cook Time:

Servings:

Ingredients:

Steps to Prepare:

Lucky Baked Sweet Potato Cake Donuts

Prep Time:

Cook Time:

Servings:

Ingredients:

Steps to Prepare:

Share This Recipe:

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