These Sweet Potato & Nutella Donuts are the perfect fall breakfast treat. Each ooey, gooey bite is the perfect balance of earthy and sweet!
That’s right friends, going forward, every Friday I’ll be sharing a luscious, fat-filled, deliciously indulgent recipe! Because it’s Friday and life is all about balance. Which means it’s okay to eat creamy pastas, butter-filled donuts and bacon, anything.
Now, can we talk about how flipping excited I was the moment I opened a box and found my beloved donut pan? I squealed. I danced. I might have even kissed it. My rejoice easily explains why my kitchen now looks like those donut racks inside of Dunkin Donuts.
Donuts will always have a special little place in my heart. My grandpa loves them. Anytime I go home for holidays, weddings or reunions, you better believe there is always a box or two of freshly baked donuts on the counter upon my arrival. Even though I’m perpetually on a diet, I still indulge in at least one of those cream stuffed, glazed dough rounds of perfection. He loves seeing us happy and if enjoying a donut here or there does that, I’ll happily oblige.
I can’t tell you how many days I woke up in the apartment craving a donut. I’d wake up with these insane combinations in my head (I’M SO MAKING A PISTACHIO DONUT WITH PEPPERMINT AND CREAM CHEESE!) I’d rush to the kitchen, tear open all the drawers and cabinets and find that my donut pan was nowhere in sight. Then I’d remember what happened and fall into the fetal position. There are somethings in life that only a donut can cure, and those sad mornings were it.
Now I can have donuts whenever I like! Which is why I made 4 kinds yesterday. Don’t worry, I didn’t eat all of them. It got to the point though that E almost had to restrain me with a straight jacket to keep me out of the kitchen.
Can you blame me? Look at that oozing Nutella and that salty, crunchy pretzel topping. Try telling me you wouldn’t take that to the justice of the peace and marry it on the spot. Maybe even have little sweet potato Nutella donut hole babies.
Sweet Potato & Nutella Donuts
Yields 6 donuts. Donuts inspired by SheKnows.
Prep time: 10 minutes
Cook time: About 15 minutes
For the donuts:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 tablespoon unsalted butter
- 3 tablespoons unsweetened applesauce
- 1/2 cup brown sugar
- 1 cup mashed sweet potatoes (about 2 medium size ones)
- 2 eggs, room temperature
- 2 tablespoons light cream
- 1 1/2 teaspoons vanilla extract
For the glaze:
- 2 ounces fat-free cream cheese
- 1/2 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1/4 teaspoon vanilla
- 1/2 -1 tablespoon milk
- About 1/2 cup chopped pretzels
For the filling:
- 6 tablespoons Nutella
- Preheat your oven to 350 degrees F. To make the donuts, beat the applesauce, butter, eggs, vanilla, sugar, sweet potatoes and cream together in a KitchenAid mixer. Beat until creamy.
- In another bowl, whisk the flour, baking powder, baking soda and cinnamon together. Add the flour to the butter mixture and beat until mixed. (DO NOT OVERMIX! The batter will come out gummy).
- Grease a nonstick donut pan with cooking spray. Fill each cavity halfway with dough. In the middle of the cavity (right on-top of the greased metal part) add a teaspoon of Nutella. Cover the Nutella with more sweet potato dough. (The cavity should be filled to the top with dough and you should see no Nutella or metal).
- Bake for about 13 – 15 minutes, or until golden brown. Let chill on a wire cooling rack for about 5 – 6 minutes.
- While the donuts bake, mix the cream cheese, powdered sugar, vanilla, milk and butter in a mixing bowl until creamy.
- While the donuts are still a bit more, glaze with cream cheese. Top with crushed pretzels.
Nutritional information per donut:
Fat: 9.5 grams
Carbohydrates: 55 grams
Fiber: 3 grams
Protein: 7 grams
Weight Watchers Points: 9