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Chocolate Donuts Made With Sweet Potato

Chocolate Donuts Made With Sweet Potato for Guilt-Free Indulgence

Delight in these Chocolate Donuts Made With Sweet Potato, offering a guilt-free indulgence that's both delicious and nutritious.
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Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 12 donuts
Course: Desserts
Cuisine: Paleo
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Donuts
  • 1 cup white sweet potato Provides natural moisture; orange sweet potato is a great substitute.
  • 2 large eggs Serve as a binding agent.
  • 1/4 cup coconut oil Adds moisture and texture; avocado oil is a lighter alternative.
  • 1/4 cup black cocoa powder Brings rich chocolate flavor; regular cocoa can be used.
  • 1/4 cup coconut sugar Offers natural sweetness; brown sugar can replace.
  • 1/4 cup maple syrup Enhances sweetness; honey or agave syrup can be used.
  • 1/4 cup coconut flour Gluten-free structure; almond flour can be used (4 times the quantity).
  • 2 tablespoons arrowroot flour Contributes to a light texture; equal parts tapioca flour can replace.
  • 1/2 teaspoon sea salt Balances sweetness.
  • 1 teaspoon baking powder Vital leavening agent.
  • 1/2 teaspoon baking soda Vital leavening agent.
  • 1/2 cup chocolate chips Creates a delicious glaze; dark chocolate can be used.
For the Glaze
  • 1/2 cup chocolate chips The star of your glaze; opt for dairy-free for a vegan version.
  • 2 tablespoons coconut oil Helps melt and smooth the chocolate; neutral oil can substitute.

Equipment

  • donut pan
  • food processor
  • pastry bag
  • Small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a donut pan with coconut oil.
  2. In a food processor, combine white sweet potato, eggs, coconut oil, black cocoa powder, coconut sugar, maple syrup, coconut flour, arrowroot flour, sea salt, baking powder, and baking soda. Blend until smooth, about 1–2 minutes.
  3. Transfer the batter to a pastry bag for easy piping into the donut pan.
  4. Pipe the batter into each donut mold, filling them about three-quarters full.
  5. Bake the filled donut pan in the preheated oven for 15–18 minutes or until a toothpick comes out clean.
  6. Let the donuts cool for about 5 minutes before flipping them out onto a wire rack.
  7. Melt chocolate chips and coconut oil in a small saucepan over low heat until smooth.
  8. Once cooled, pour the glaze over each donut, allowing it to set.

Nutrition

Serving: 1donutCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 120mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 1000IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Consider adding vanilla extract or a pinch of cinnamon for added flavor.

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