Sweet Potato Casserole Donut Holes
These baked donuts are my fun new twist on sweet potato casserole. They are spiced with nutmeg and wrapped in a toasted marshmallow topping.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 24 donut holes
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon nutmeg
- 6 tablespoons unsalted butter room temperature
- 1/2 cup brown sugar
- 1 cup sweet potato puree
- 2 large eggs
- 2 tablespoons orange juice
Marshmallow Topping Instructions
- 2 cups mini marshmallows
- 2 cups powdered sugar
- 3/4 cup unsalted butter
Preheat oven to 350 F.
In a medium-sized bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg.
In another medium-sized bowl, beat together butter, sugar, and sweet potato puree until fully combined.
Add eggs to sweet potato mixture one at a time, mixing until fully combined.
Mix in orange juice.
Mix in dry ingredients a little bit at a time until just combined.
Grease wells of a donut hole pan (or a mini muffin pan) with cooking spray and fill 3/4 full with batter.
Bake for 10 minutes or until donuts bounce back when lightly touched.
Remove and cool on cooling rack.
Marshmallow Glaze Instructions
Place all ingredients in a pot on medium heat and stir until the marshmallows are completely melted, about five minutes Glaze will be thick and sticky, like melted American cheese.
Once glaze cools enough to touch, spoon over cooled donuts. Use your fingers to stretch the topping around the whole donut hole.
Use a culinary torch to toast the marshmallow topping.
Calories: 200kcal | Carbohydrates: 28g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 87mg | Potassium: 107mg | Sugar: 17g | Vitamin A: 2530IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 0.7mg