Sweet Potato Donut Drops

The Back Story
3 ½ cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg 
1 cup sugar
2 tablespoons butter
2 eggs 
2 teaspoons vanilla
½  cup buttermilk
1 cup sweet potato puree
Canola oil for frying
1. In a large bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg and sugar.
2. Whisk together all of the remaining ingredients, except for the canola oil, in a second medium bowl.
3. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients and stir until the mixture is well combined. Spoon out tablespoon size donut drops onto a lightly floured surface.
4. Heat 5 inches of oil in a large cast iron Dutch oven over medium-high heat. When the oil is hot, gently drop the donuts drops into the oil. Turn donut drops as they fry and become lightly browned.
5. Remove with a slotted spatula and dunk immediately into cinnamon-buttermilk glaze. Allow donuts to air dry on a wire cooling rack before serving.
Cinnamon-Buttermilk Glaze
3 cups powdered sugar
½ cup buttermilk
½ teaspoon vanilla
Whisk all ingredients together in a small bowl until smooth.
Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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