Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a donut pan or a baking sheet.
- In a medium bowl, combine the mashed sweet potato, unsweetened applesauce, and the egg. Whisk until thoroughly mixed and smooth.1 cup Sweet Potato, 1/2 cup Unsweetened Applesauce, 1 Large Egg
- Gradually stir in the whole wheat flour (or oat flour) and baking powder. The mixture will start to thicken.1/4 cup Whole Wheat Flour, 1/2 teaspoon Baking Powder
- Add the water, a tablespoon at a time, until you achieve a thick, moldable dough consistency – similar to cookie dough.1/4 cup Water
- Spoon the dough into the prepared donut pan, filling each mold about two-thirds full. If using a baking sheet, you can form small, flattened donut shapes with your hands or a spoon.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the donuts are firm to the touch.
- Let the donuts cool in the pan for a few minutes before carefully transferring them to a wire rack to cool completely.
- While the donuts cool, whisk together the xylitol-free peanut butter and a tablespoon of water (add more water, a tiny bit at a time, if needed) to create a smooth, drizzly glaze consistency.Peanut Butter, 1 tablespoon Water
- Once the donuts are completely cool, drizzle the peanut butter glaze over the top.
Notes
Store unglazed donuts in an airtight container in the refrigerator for up to 3-4 days. Freeze cooled donuts individually wrapped for up to 2 months. Reheat slightly in microwave or oven if desired. Thaw frozen donuts at room temperature or overnight in the refrigerator. This recipe is a treat and should be fed in moderation.
