Candied bacon topping makes these baked sweet potato doughnuts extraordinary. The lightly spiced doughnuts come out moist and delicious and the glaze is just amazing. Use the darkest, most robust maple syrup you can find for its deep flavor. Bake these doughnuts for a holiday morning brunch or take them along to the office to treat your coworkers.
The recipe makes 6 standard baked doughnuts in a doughnut pan, and it is easily doubled.
Feel free to omit the bacon or replace it with toasted coconut, chopped pecans, or another topping. See the tips below the recipes for sweet potato cooking instructions for the oven, stovetop and Instant Pot.
- Maple Candied Bacon:
- 3 strips bacon
- 1 1/2 tablespoons maple syrup
- 3 teaspoons brown sugar
- Sweet Potato Doughnuts:
- 1 cup all-purpose flour (4 1/2 ounces)
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 1/3 cup brown sugar (packed)
- 2 tablespoons butter (melted)
- 1 teaspoon vanilla extract
- 1/2 cup mashed sweet potato (about 1 medium sweet potato)
- Maple Glaze:
- 1/4 cup butter
- 1/2 cup pure maple syrup
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
Maple and Brown Sugar Candied Bacon
- Heat the oven to 350 F.
- Line a rimmed baking sheet with foil and place a rack in the pan.
- Cut the bacon strips in half and arrange them on the rack. Brush the bacon with the 1 1/2 tablespoons of maple syrup and sprinkle each piece with about 1/2 teaspoon of brown sugar.
- Bake the bacon strips for about 20 minutes, turning about halfway through. The sugar and syrup will drip to the bottom of the pan. If it gets too smoky, change the foil and continue baking.
- Let the bacon cool and then chop it finely. Set aside.
Sweet Potato Doughnuts
- Spray a 6-well doughnut pan with nonstick cooking spray.
- Put the flour, baking powder, cinnamon, ginger, soda and salt in a bowl; stir to blend and set aside.
- In a mixing bowl, whisk the egg with the milk, the 1/3 cup of brown sugar, 2 tablespoons of melted butter, 1 teaspoon of vanilla and mashed sweet potato.
- Add the flour mixture to the wet mixture and stir just until blended.
- Spoon the batter into a small plastic food storage bag. Cut a small piece of one corner off and pipe the batter into the cavities of the prepared doughnut pan. You can spoon it into the pan, but piping is a bit neater.
- Bake the doughnuts for about 10 minutes, or until they spring back when touched with a finger.
- Cool in the pan on a rack for about 10 minutes.
- Meanwhile, make the glaze. Combine 1/4 cup of butter and 1/2 cup of maple syrup in a saucepan over medium-low heat. Heat until the butter has melted; blend well. Sift the confectioners' sugar and stir it into the glaze mixture along with 1/2 teaspoon of vanilla extract. Stir until well blended. Let the mixture cool slightly.
- Working with one doughnut at a time, spread the warm glaze over the doughnuts and sprinkle with the chopped candied bacon.
- Let the doughnuts stand until the glaze has set.
How to Cook Sweet Potatoes
- Baked: Scrub unpeeled sweet potatoes and prick with a fork in several places. Place the sweet potatoes on a baking sheet which has been lined with foil. Bake in a preheated 400 F oven for about 45 minutes to 1 hour.
- Boiled: Scrub or peel sweet potatoes and cut into chunks. Place the sweet potatoes in a saucepan and cover with water. Bring to a boil and cook for about 25 minutes, or until very tender.
- Instant Pot: Scrub unpeeled large sweet potatoes and prick in several places with a fork. Place the whole potatoes on a rack in the instant pot and add 1 1/2 cups of water to the pot. Cover and adjust the vent to "sealed." Set on manual, high pressure, and cook for 18 minutes. Let the steam release naturally for about 20 minutes.
|Nutritional Guidelines (per serving)|
|Total Fat||21 g|
|Saturated Fat||10 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||2 g|