1/2cupcooked mashed sweet potato (from 1 medium to large sweet potato)
1/4cuppure maple syrup or coconut nectar
1 1/2tablespoonscoconut oil, melted and cooled (olive oil also works well)
2.5oz72% dark chocolate
Preheat oven to 350 degrees F. Grease a donut pan with nonstick cooking spray.
In a large bowl, whisk together flour, baking powder, cinnamon, ginger and salt; set aside.
In a separate bowl, mix together the sweet potato, maple syrup, egg, coconut oil and vanilla extract until smooth and creamy.
Add wet ingredients to dry ingredients and mix until just combined. Avoid overmixing here as it can make the donuts tough instead of light and fluffy. Spoon the batter into the donut pan, filling almost to the top.
Bake for 11-14 minutes or until cake tester comes out clean. Turn the donuts onto a wire rack to cool completely.
Once donuts are cooled, melt chocolate in a small saucepan over very low heat; stir continuously until chocolate is melted. Once melted, transfer chocolate to a warm bowl and dip each donut in the chocolate, then transfer to a wire rack. Repeat with remaining donuts. Immediately top each donut with a tablespoon of coconut flakes.
Instead of the dark chocolate, you can use 1/3 cup of chocolate chips.
Baked Sweet Potato Donuts with Dark Chocolate + Coconut
Amount Per Serving (1 donut)
Calories 251Calories from Fat 120
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.