Not so super/-/ Brown butter Sweet potato doughnuts with cinnamon brown sugar glaze.


If you know me, I think all food is super. Even the food we all think of as junk food is super in my mind. While they not be most nutritionally dense food stuffs on the plant they provide benefits that a bowl of oatmeal cannot deliver (Unless that bowl of oatmeal has equal amounts of butter and sugar in it).


This term ‘Superfoods’ is over used and has too many meanings. In the beginning when the medical professions used it loosely as term to describe multiple health benefits which are not normal that macro nutrient (eg. Carbohydrates, protein, fat). However I feel it is being over used, to describe anything in order to sell it. Any new discovery of ancient type of grain, fruit or vegetable, tag it with super foods and it causes a surge of health nuts running out to go buy tons of the stuff. We all know how the Quinoa has been affected by this sudden surge in popularity, we almost had a “Quinoa crisis” from the over consumption of it.


Also who has notice the connection between the price and label super foods? Marketing at its best.


Nothing against using the term but most foods we describe as super foods are not really super foods, they are just nutrient dense. Who going to argue with you if you tag a new vegetable as a super food? Aren’t vegetables meant to be “super” for you anyway? Along with all the nuts, seeds, fruit and grain? The thing that makes them supper is that they are in most natural state. What is factor they share? Minimal processing equals super food. As long as you keep the food in the most natural state, I believe it is going to be good for you.


Every food should be super! Not everything is about physical health when it comes to food you know? A mixed ball of dried fruit is not going to cut it as brownie sometimes.


Now sweet potato is one of those foods that seem to cross the line between healthy and not so healthy. However the sweetness of roasted sweet potato is irresistible in these baked doughnuts. We all love doughnuts, I have done several recipe mocking doughnuts and using doughnuts like my doughnut bread pudding and Golden Spudnuts.


I love the use of whole wheat atta flour, it provides the nuttiness that matches the brown butter so well. The sugar glaze is a nice touch which is why the doughnuts have reduced amounted of sugar. I topped it with dry, smoked almonds because I love the crunchiness. You may add more spices if you wish but I have an addiction to cinnamon.


Brown Butter Sweet potato doughnuts

Adapted from Pastry Affair
Yields 13 doughnuts

85g brown butter (In a small sauce pan melt butter on low, stiring occasionally, until it develops nutty aroma and turns a light brown. REMEMBER it will continue cooking after you take if off the heat. SO it will darken as it cools)

90 ml milk with tsp. lemon juices
2 large eggs 
1 teaspoon vanilla extract 

94 grams all-purpose flour 

90 grams Atta flour 

70 grams granulated sugar 

1 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt
150g puree cooked sweet potato

Optional :Smoked almonds chopped for toppping

Preheat oven to 180 C. Grease doughnut pan with oil.

Add 1 teaspoon of lemon in milk. Let stand for 5 minutes.

In a large mixing bowl, whisk together the sweet potato, sugar, eggs, vanilla extract, and browned butter until combined

Shift flours ,baking soda ,baking powder, and salt.

Alternate between milk and flours mix, mixing until combined.

Divide batter evenly between 13 doughnuts and bake for 20minutes, or until lightly browned and a toothpick inserted into the center comes out clean. Allow to cool for a few minutes before serving.

Brown sugar cinnamon glaze

100g brown sugar

120g icing sugar

1tsp Saigon ground cinnamon

30ml thicken cream

15g butter

In small pan combine all ingredients until combined and dissolved.

Leave to cool for 5 minutes before using.

'Not so super/-/ Brown butter Sweet potato doughnuts with cinnamon brown sugar glaze.' have 17 comments

  1. June 13, 2013 @ 11:02 pm Crista

    I stumbled upon this recipe and I am in LOVE! Great job!!


    • June 14, 2013 @ 9:56 am Belinda Lo

      Thank you crista, I love for you check out and try this recipe too.


  2. June 13, 2013 @ 11:32 pm Korean Mutt

    OH my goodness. I adore sweet potato. I’m trying these asap.


    • June 14, 2013 @ 9:56 am Belinda Lo

      You should try them Korean Mutt! They are really lovely variation to traditional quick bread


  3. June 13, 2013 @ 11:33 pm Chung-Ah | Damn Delicious

    These are the most gorgeous donuts ever! They’re almost too pretty to eat.


    • June 14, 2013 @ 9:58 am Belinda Lo

      Thank you Chung. They make for very special breakfast on weekend, if you want to surprize someone


  4. June 14, 2013 @ 3:42 am Averie @ Averie Cooks

    There are no words for how good these look! I made a loaf of sweet potato bread with brown sugar about 6 weeks ago but your donuts, holy moly, amazing. Pinned!


    • June 14, 2013 @ 9:59 am Belinda Lo

      Hey averie! I would love to check out your sweet potato loaf! I love to grilled sweet bread and serve it with a flavoured nut butter. Thank you for your kind words.


  5. June 14, 2013 @ 5:36 am Alice @ Hip Foodie Mom

    Hi! Found your blog via food gawker. . love this post! I agree .. I think it’s all about balance and not denying yourself. Plus, what’s life without doughnuts like these?! I love this! totally gonna try this weekend!


    • June 14, 2013 @ 10:00 am Belinda Lo

      Hey Alice! Well welcome to my website! I hope you enjoy the other things I have made too.


  6. June 17, 2013 @ 2:13 am ashley - Baker by Nature

    Holy doughnut amazingness!!!! These are… breathtaking!


    • June 20, 2013 @ 2:31 am Belinda Lo

      thanks ashley! your blog has some awesome stuff


  7. June 19, 2013 @ 7:52 pm Beth Roberts

    Iv never heard of a doughnut pan. Im only familiar with dough rolled out and cut with a doughnut shaped cutter then deep fried. Im thinking how this recipe could make a muffin instead of doughnuts.


    • June 20, 2013 @ 2:32 am Belinda Lo

      It is muffin recipe as a base, so a muffin pan will work fine. the cooking time will be different; make sure you test it


  8. June 26, 2013 @ 12:30 am Dina

    these sound delish. I love sweet potatoes and doughnuts!


  9. August 2, 2013 @ 5:05 am Brackett

    Can you revise the recipe to not be in grams? I am too old to learn the metric system.


    • August 2, 2013 @ 2:44 pm Belinda Lo

      I can but what cup system do you use? I am from Australia, so do you want it in US cups or Aus cups?


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