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Baked Gluten-Free Sweet Potato Donuts with Maple Glaze Recipe

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★★★★★

4.6 from 100 reviews

These Baked Gluten Free Sweet Potato Donuts with Maple Glaze offer a moist, flavorful treat perfect for breakfast or dessert. Made with a blend of gluten free and tigernut flours, naturally sweetened with mashed orange sweet potato and maple syrup, and finished with a luscious dairy-free maple glaze, these donuts are a healthier twist on a classic favorite.

Ingredients

Scale

Donut Batter

  • 3/4 cup 1:1 gluten free flour
  • 1/2 cup tigernut flour (or almond flour)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 160 grams mashed orange sweet potato (about 2/3 cup)
  • 1 egg
  • 3 Tbsp olive oil
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract

Maple Glaze

  • 1/2 cup powdered sugar*
  • 2 Tbsp melted dairy-free butter or coconut oil**
  • 2–4 tsp maple syrup

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly oil a donut pan to ensure the donuts do not stick during baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten free flour, tigernut flour, baking powder, baking soda, cinnamon, and salt until fully combined.
  3. Prepare Wet Ingredients: Thoroughly mash the orange sweet potato, then in a large bowl, beat it together with the egg, olive oil, maple syrup, and vanilla extract using a hand mixer or stand mixer on medium speed for a couple of minutes to ensure the sweet potato is well incorporated and the mixture is smooth.
  4. Combine Wet and Dry: Add the dry ingredients to the wet ingredients and mix on low speed until just combined, taking care not to overmix to keep the donuts tender.
  5. Pipe and Bake: Transfer the batter into a piping bag or a zip-top bag with a corner cut off and pipe the batter evenly into the prepared donut pan. Bake in the preheated oven for 12 to 14 minutes, or until a toothpick inserted into the donuts comes out with a few moist crumbs. The recipe yields about 8 donuts, so you may need to bake in batches depending on the size of your donut pan.
  6. Cool Donuts: Allow the donuts to cool in the pan for 5 to 10 minutes before carefully flipping them out onto a wire rack to cool completely.
  7. Prepare Maple Glaze: In a small bowl, mix the powdered sugar, melted dairy-free butter or coconut oil, and 2 to 4 teaspoons of maple syrup until the glaze has a thick yet dip-able consistency. Adjust by adding an additional teaspoon of butter or maple syrup if needed.
  8. Glaze Donuts: Dip the cooled donuts into the maple glaze, ensuring an even coating, then place them on parchment paper to set. If desired, add toppings while the glaze is still wet to adhere properly.

Notes

  • You can substitute tigernut flour with almond flour if tigernut flour is not available.
  • The recipe yields approximately 8 donuts, so adjust quantities if needed for larger batches.
  • Ensure the sweet potato is very well mashed for a smooth batter and tender donuts.
  • The maple glaze can be adjusted in sweetness and thickness by varying the powdered sugar and maple syrup quantities.
  • For a dairy-free option, use coconut oil or a dairy-free butter substitute in the glaze.
  • Donuts can be stored in an airtight container for up to 3 days or frozen for longer storage.

Keywords: gluten free donuts, sweet potato donuts, baked donuts, maple glaze, dairy-free glaze, healthy donuts, gluten free baking, fall recipes

Find it online: https://trendytasterecipes.com/baked-gluten-free-sweet-potato-donuts-with-maple-glaze-recipe/