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Home » Gluten Free Sweet Treats » Cake » Sweet Potato Doughnuts Recipe with Maple Glaze (gluten free)

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Sweet Potato Doughnuts Recipe with Maple Glaze (gluten free)

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These Sweet Potato Doughnuts are lightly spiced, contain a clever time-saving ingredient and are baked to make them healthier (even with the delicious Maple Glaze). gluten free and optional dairy free.

DON’T LOSE THIS RECIPE! PIN IT FOR LATER…

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Sweet Potato Doughnuts or Sweet Potato ‘Donuts’?

Meet my gluten free Sweet Potato Doughnuts or should that be sweet potato ‘donuts’? Apparently, like so many wonderful foods, the name and spelling matters depending on which side of the world you inhabit… Think courgette vs zucchini; scones vs biscuits; biscuits vs cookies; aubergine vs eggplant… And that’s just for starters.

I love the variations in language around the world. It makes life so much more interesting and richer, but it can be confusing sometimes.

sweet-potato-doughnuts

Gluten free baked doughnuts for an inclusive, healthier treat

Whatever your language, these babies are awesomely good and way healthier than most doughnuts you’ll find. They are wholesome not only for the ingredients they contain, but because they are baked doughnuts, rather than fried. So, there’s less guilt and less fat going on.

They are also gluten free sweet potato doughnuts… Which makes them perfect for Coeliacs, like us.

I’ve yet to meet anyone who doesn’t love a donut. If you are a gluten-avoider though, a decent gluten free doughnut is an elusive treat (I know… I’ve hunted high and low for them…).

Equally, if you fancy a doughnut but have a health-conscience, you’re pretty much stuffed… So these baked, gluten free sweet potato doughnuts, my healthy but ‘intolerant’ friends are for you…

gluten-free-baked-doughnuts

The story behind my sweet potato doughnuts recipe

Anyone who has followed Gluten Free Alchemist for some time will know that I love a challenge. My creativity is most inspired when given an ingredient or some strange specific ‘guideline’ (like a colour or foodie event) that I have to incorporate into a new recipe.

These sweet potato doughnuts are the result of one such provocation. They were developed in response to a sweet potato challenge thrown to me at the Allergy and Free From Show back in 2019. The specifics of the challenge (set by Fullgreen, in partnership with Hip and Healthy) were to create a recipe using Fullgreen’s Sweet Potato Vegi Rice.

I’m all for finding ways to hide veggies in treats to make them healthier (and to sneakily get the kids to eat more good stuff). So, a treat bake (which would also harness the natural sweetness of the sweet potato) seemed the way to go.

sweet-potato-doughnut

Fullgreen Vegi Rice and why it’s perfect for baking

At GFHQ, we already used Fullgreen’s Vegi Rice products before this challenge. In addition to sweet potato, they produce various riced cauliflower products. These make a lovely healthy alternative to normal rice, but… without the hassle and mess of ‘ricing’ the cauliflower at home. Seriously… Being able to buy it already prepped in a bag, made the difference between me trying or not trying riced cauliflower.

I had never however, tried baking with Full Green’s ready-prepped riced veg. Heaven only knows why. It has to be one of the easiest, most time-efficient ways there is to bake with veggies… No peeling, chopping, grinding, grating, pulsing, steaming or extra washing up. You just tip the bag into your mix at the right time and bobs-your-uncle, veggies included!

The sweet potato adds moistness as well as goodness to the doughnuts without any obvious hint of ‘veg’. And yes… Rest assured, they’ve been tested on kids who didn’t come anywhere near guessing the ‘secret ingredient’.

sweet-potato-doughnuts-gluten-free

Don’t have access to bagged sweet potato rice?

You can still make these sweet potato doughnuts if you can’t get bagged sweet potato rice. Simply peel, cube, food process and steam the sweet potato before using.

Sweet Potato Doughnuts – a two-in-one recipe

This recipe for sweet potato doughnuts is really versatile. Not only will it make delicious baked doughnuts, but it can be used to make lovely, healthy gluten free Sweet Potato Muffins too. They make the perfect ‘grab and go’ breakfast.

Although I haven’t yet tried it, I also suspect that the recipe could be used to make a standard layer cake or tray bake as well. Delicious with a little cream cheese frosting. And with the cinnamon spice, it would make a perfect treat for Autumnal celebrations like Halloween and Guy Fawkes.

sweet-potato-donut-gluten-free

What else goes into healthier gluten free Sweet Potato Doughnuts?

A little unrefined sugar

These particular baked doughnuts are healthier for many reasons. Because of the natural sweetness of the potato, they need less sugar for starters. The sugar that has been added is of the less-refined variety. You can use either coconut sugar (a favourite of mine) or light soft brown sugar. Both of these are better from a health-perspective as well as offering a lovely caramel hit on the taste-buds.

Ground almonds

They also contain a good portion of nutritionally-rich ground almonds. These are high protein, low carb, with great levels of healthy mono-unsaturated fat and vitamin E. Ground almonds are great in gluten free bakes. Not only are they good for you, but they help keep the doughnuts fresh for days (if you can make them last that long).

Protein-rich, rice free flour

These sweet potato doughnuts also use my home-mixed Gluten Free Alchemist rice free flour blend B, and some wonderful psyllium husk for gluten-replacement. This gives the best texture and incorporates protein and fibre-rich whole grain gluten free flours.

If you are not gluten free, the recipe should be fine with bog-standard wheat flour (leaving out the psyllium husk too).

Butter or coconut oil

Sweet potato doughnuts can be made with butter for a little decadence. But they have also been tested and work equally well with both a good dairy free spread or with coconut oil. The choice is yours.

Maple Syrup Glaze

Although the glaze contains a cheeky bit of icing sugar, the bulk of its luscious sweetness comes from the use of natural maple syrup. Maple syrup is one of my favourite ingredients. Not only does it give a beautiful caramel colour, but it tastes divine. And… it pairs perfectly with the warming cinnamon and ginger spices in the doughnut.

sweet-potato-donuts

Gluten free baked doughnuts… recommended by children

Want to know how good these gluten free sweet potato doughnuts are? When I gave them to my teenage daughter’s friend (who is a gluten eater), she told me that they were ‘the best doughnuts she had ever eaten’… And that makes me happy that they are good enough to share with you too.

Ready to make Sweet Potato Doughnuts?

Ready to give them a go? Don’t forget to let me know if you do. Tag me on social media (#glutenfreealchemist) – all links at the top of the page.

Why not subscribe to Gluten Free Alchemist as well and get all the latest straight into your in-box? You’ll find the quick-fill info box below.

And if you are looking for other gluten free cooking and baking recipes, we have them in abundance… Check out our categorised photo Index for inspiration.

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5 from 1 vote

Spiced Sweet Potato Doughnuts (baked) with Maple Glaze

These Sweet Potato Doughnuts are lightly spiced and are baked to make them even healthier (even with the delicious Maple Glaze). gluten free and optional dairy free.
Prep Time25 mins
Cook Time15 mins
Maple Glaze20 mins
Total Time1 hr
Course: Cake, Sweet Treats, Tea Time
Cuisine: British, Gluten Free, optional dairy free
Keyword: donuts, doughnuts, maple, sweet potato
Servings: 12
Calories per serving: 290.3kcal
Author: Gluten Free Alchemist – Kate Dowse

Key equipment

  • baked doughnut tins (2) – See NOTES
  • disposable piping bag
  • Oven
  • Kitchen scales
  • measuring spoons
  • large mixing bowl
  • electric whisk
  • mixing spoon/spatula
  • wire rack
  • clean tea towel

Ingredients

Doughnut Sponge

  • 160 g gluten free flour blend (preferably rice free) I use GFA rice free flour blend B (see NOTES)
  • 80 g ground almonds (almond meal)
  • 1½ tsp ground psyllium husk powder or 1 tsp xanthan gum
  • pinch fine sea salt
  • 1 tsp GF baking powder
  • 1 tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 50 g unsalted butter/dairy free spread/coconut oil butter should be softened; coconut oil should be melted
  • 120 g soft light brown sugar or coconut sugar
  • 3 large eggs UK large
  • 200 g Full Green Sweet Potato Vegi Rice (1 bag) or equivalent weight mashed/riced cooked sweet potato
  • 1 tsp vanilla extract

Maple Glaze

  • 60 g butter/dairy free spread
  • 120 ml Maple syrup
  • 125 g icing/confectioner’s sugar (sifted)
  • 1 tbsp roasted chopped nuts (optional) to decorate
Metric – US Customary

Instructions

Doughnuts

  • Prepare a doughnut tin by lightly greasing the doughnut holes (Tip : use cake release paste/spray).
  • Preheat the oven to 180 C/350 F/Gas 4.
  • Weigh and mix together the dry ingredients (flour; almonds; psyllium; salt, baking powder; bicarbonate of soda; spices) and set aside. TIP : weigh into an airtight container and shake vigorously to mix.
  • Beat together the butter/spread/melted coconut oil with the brown sugar until light and fluffy.
  • Add and beat in the eggs one at a time until well blended and slightly lighter in colour.
  • Add the sweet potato and vanilla extract and beat again until well-blended.
  • Add the dry ingredients to the wet mix and lightly fold through until evenly blended.
  • Pipe the dough batter into the holes in the doughnut tray.
  • Bake for 10 to 12 minutes until firm and springy (be careful not to over-bake, or the doughnuts will become dry).
  • Carefully remove the doughnuts from the tray and place on a wire rack to cool completely (cover with a clean cloth whilst cooling).

Maple Glaze

  • Melt the butter/spread with the maple syrup either in a small saucepan stirring over a low heat, or in a microwave (30 second bursts at medium, stirring frequently). Stir together until well-blended.
  • Remove from the heat and whisk in the icing/confectioner’s sugar.
  • Leave to cool (stirring intermittently to prevent 'crusting') until the glaze has thickened to a light coating consistency.
  • Dip the top of each doughnut into the glaze (TIP : dip the ‘fluffy’ side) and place on baking paper or a wire rack (glaze side up).
  • Sprinkle with chopped, roasted nuts (optional) and leave (either at room temperature or in the fridge) to allow the glaze to set.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
Gluten Free Alchemist Flour Blend B can be found on the GFA Flours & Flour Blending Page. If using an alternative flour (particularly one which is rice-based), the texture may be slightly different and more liquid may be required.
This recipe makes 12 doughnuts, for which you will need two six-hole doughnut tins. If you only have one, make 6 doughnuts and make the rest into doughnut muffins or mini cakes.

Nutrition

Calories: 290.3kcal | Carbohydrates: 41.7g | Protein: 4.8g | Fat: 12.8g | Saturated Fat: 4g | Cholesterol: 57.3mg | Sodium: 208.1mg | Potassium: 179.3mg | Fiber: 3.1g | Sugar: 27.7g | Vitamin A: 3544.5IU | Vitamin C: 3.3mg | Calcium: 79.2mg | Iron: 1.2mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist

Gluten Free Sweet Potato Doughnuts shared with :

  • Meatless Monday with Confessions of a Mother Runner
  • Over The Moon #237 with Marilyn’s Treats and Eclectic Red Barn

Previously shared with : Cook Blog Share with Curly’s Cooking; Baking Crumbs with Jo’s Kitchen Larder and Apply To Face Blog; What’s for Dinner #209 with The Lazy Gastronome; Dare to Share Saturday #374 with Pam’s Party & Practical Tips and Kandy Kreations; Fiesta Friday #284 with Angie, Of Goats & Greens and Food, Eat Love

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24 Comments

This page may contain affiliate links. This means that if you click on a link and go on to buy the product recommended, I will get a very small commission. You will not however be charged any more than if you went direct to the site. 

I will only ever recommend products that I actually have in my kitchen or would buy myself. 

Please note that where a recipe contains alcohol, it is NOT suitable for children. Always drink and use alcohol responsibly. For more information, see the Drink Aware website.

Previous Post: « Banoffee Cake (with a gluten free sponge) – A Birthday Treat
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Reader Interactions

Comments

  1. Marilyn says

    15/08/2020 at 6:18 pm

    5 stars
    Congratulations! Your post was my feature pick at #OverTheMoon this week. Each Hostess displays their own features so be sure to visit me on Sunday evening and to see your feature! I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!

    Reply
    • GlutenFreeAlchemist says

      18/08/2020 at 8:55 am

      Awwww thanks Marilyn. That’s great to hear.
      Always love to share x

      Reply
  2. Sarah says

    11/08/2020 at 4:32 am

    I love sweet potatoes and donuts! Can’t wait to try them. Thank you for linking up with us and sharing.

    Reply
    • GlutenFreeAlchemist says

      18/08/2020 at 8:54 am

      Thank you Sarah. You’re so welcome.
      It’s an unexpectedly good combination. x

      Reply
  3. Debbie says

    10/08/2020 at 2:07 pm

    These look so good! Now I’m craving doughnuts!

    Reply
    • GlutenFreeAlchemist says

      18/08/2020 at 8:54 am

      Ha ha! Thank you and sorry (?). At least these are healthier doughnuts…. embrace the craving! x

      Reply
  4. Deborah Brooks says

    10/08/2020 at 12:19 pm

    Sweet potatoes!? How creative I love this idea and can’t wait to try it. Thanks for linking up for meatless Monday

    Reply
    • GlutenFreeAlchemist says

      18/08/2020 at 8:53 am

      Yep! Sweet potatoes! They are so good for making the doughnuts soft…. A favourite here! x

      Reply
  5. Johanna GGG says

    19/07/2019 at 11:32 pm

    These look so beautiful and sound delicious – I really love sweet potato in baking and I love these sort of doughnuts esp when maple syrup is involved. Re your comments about the riced cauli – a while back there seemed to be quite a few cauli brownies making the rounds – maybe that could be your next challenge with the riced vegies – I never tried it but was curious about it

    Reply
    • Gluten Free Alchemist says

      29/07/2019 at 8:55 am

      Thanks Johanna. I think I must have missed the cauli brownies. Interesting idea though….. xx

      Reply
  6. jenny walters says

    19/07/2019 at 5:56 pm

    Wowsers they look absolutely incredible! They sound pretty special too. The icing looks to die for! What a genius recipe. Thank you so much for bringing these glazed beauties to #BakingCrumbs I'm in awe!

    Reply
    • Gluten Free Alchemist says

      29/07/2019 at 8:55 am

      Thanks Jenny. You're welcome x

      Reply
  7. The Baking Explorer says

    19/07/2019 at 7:54 am

    Stunning donuts Kate! That glaze is so tempting!

    Reply
    • Gluten Free Alchemist says

      19/07/2019 at 8:56 am

      Thank you Kat. The glaze is lovely xx

      Reply
  8. Jo Allison says

    17/07/2019 at 7:50 pm

    They look delicious Kate and I love that they are not only baked but also contain hidden veg for that extra nutritional hit. I love sweet potatoes which makes these lovely doughnuts super exciting! Thank you for sharing with #BakingCrumbs 🙂 x

    Reply
    • Gluten Free Alchemist says

      19/07/2019 at 8:56 am

      Thanks Jo. They are both decadent and healthy at the same time! Win Win…. xxx

      Reply
  9. Of Goats and Greens says

    17/07/2019 at 2:29 pm

    These sound both healthy AND delicious. Love sweet potatoes and seeing these in a recipe such as this… great! Thanks very much for sharing with Fiesta Friday!

    Reply
    • Gluten Free Alchemist says

      17/07/2019 at 6:36 pm

      Thanks. You're so welcome.x
      I love it when you can get yummy veggies into a bake x

      Reply
  10. Petra says

    16/07/2019 at 10:14 pm

    These doughnuts looks delicious! I love the sound of the Maple glaze 🙂
    Thank you for sharing them at Fiesta Friday!

    Reply
    • Gluten Free Alchemist says

      17/07/2019 at 9:57 am

      Thank you Petra. You're welcome. I love a good maple glaze. You can almost kid yourself it's good for you and it tastes amazing x

      Reply
  11. Vicki Montague says

    16/07/2019 at 11:50 am

    I love the sound of these. I need to get my hands on a packet of that rice and then test it out with my flour. Yum!

    Reply
    • Gluten Free Alchemist says

      17/07/2019 at 9:56 am

      Thanks Vicki and yes… definitely. I'm sure it will be fab x

      Reply
  12. Cat | Curly's Cooking says

    16/07/2019 at 11:29 am

    These look fantastic! What a great idea of using sweet potato in doughnuts, and an even better idea of using the bag of veggie rice to make it quicker and easier! Thank you for sharing with #CookBlogShare.

    Reply
    • Gluten Free Alchemist says

      17/07/2019 at 9:55 am

      Thanks Cat. Using the pre-prepared vegi rice was lazy, but made the doughnuts so straight forward! I will definitely be using this short-cut again xxx

      Reply

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Welcome to Gluten Free Alchemist.
I’m Kate – gluten free recipe developer, traveller, photographer, blogger and mum to a Coeliac teenager… living Coeliac life without limits.
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