These easy Sweet Potato Donuts are warmly spiced and finished with a white chocolate and marshmallow topping. They bake up soft and dense with a slight crunch from the chocolate — a delightful way to start any morning.
Midweek can drag, so a batch of homemade donuts feels like a small celebration. These sweet potato donuts bring in cozy fall flavors — cinnamon and nutmeg — and the sweet potato keeps them moist and tender. The white chocolate glaze with marshmallow bits adds a playful crunch and extra sweetness that kids and adults both love.
I’ve been sneaking extra vegetables into breakfasts and desserts lately. My excuse is simple: if vegetables can become something this comforting and indulgent, then that’s a win. Whether you’re trying to stretch your produce or just want a new spin on baked donuts, these are worth trying.
The texture is a nice balance: soft, slightly dense interior and a sweet, slightly crisp top once the white chocolate sets. They didn’t last long in our house — gone in an afternoon — but that just means they’re easy to make and even easier to enjoy.
Sweet Potato Donuts
One of the best parts about this recipe is how it fooled my family. My kids generally dislike sweet potatoes, but they happily ate these donuts without hesitation. I let them devour a box before revealing the secret ingredient and enjoyed a moment of gleeful triumph.
We have the usual parenting standoffs at dinner — I once insisted my kids eat their sweet potatoes and, predictably, received dramatic protests. One child even gagged the first time I tried to force the issue, so I learned that some battles aren’t worth winning. These donuts, however, were a different story: the secret ingredient didn’t matter once they tasted how good they were.
If you’ve had the same experience with picky eaters, this recipe is a handy trick: you get the flavor and nourishment of sweet potato in something everyone will happily eat. It’s a gentle way to include more vegetables without turning mealtime into a battle.
I didn’t hold back — once the glaze set, the kids polished off the whole tray. Whether you’re baking for a lazy weekend breakfast, a school morning treat, or a fall brunch, these donuts are comforting and straightforward to make.
Sweet Potato Donuts recipe:
Sweet Potato Donuts
These baked sweet potato donuts are flavored with warm spices and finished with a white chocolate marshmallow topping for a cozy, seasonal treat.
Ingredients
- ½ cup butter, softened
- ⅔ cup brown sugar
- 1 egg
- ½ teaspoon salt
- ⅔ cup vanilla yogurt
- 1 cup cooked & mashed sweet potato
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- 2 cups flour
- 1 cup white chocolate chips
- ½ teaspoon shortening
- ½ cup marshmallow bits
Instructions
- Preheat the oven to 375°F (190°C). Spray a donut pan with nonstick baking spray.
- Cream the butter and brown sugar until light and fluffy. Add the egg, vanilla yogurt, mashed sweet potato, and salt; mix until combined.
- Sift together the cinnamon, nutmeg, baking soda, baking powder, and flour. Gradually fold the dry ingredients into the butter mixture until just combined.
- Transfer the batter to a plastic bag or piping bag and snip the corner. Pipe the batter into the prepared donut pan, filling each cavity about halfway. Bake for 10 minutes. Let cool in the pan for 2–3 minutes before transferring to a wire rack to cool completely.
- Place the white chocolate chips and shortening in a microwave-safe bowl. Heat for 30 seconds, stir, then heat for 15–20 second increments until melted and smooth.
- Dip the tops of cooled donuts into the melted white chocolate and sprinkle with marshmallow bits. Allow the topping to set. Store donuts in a sealed container. Makes about 15 donuts.
Nutrition Information (per serving)
- Calories: 252
- Total Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Cholesterol: 34 mg
- Sodium: 331 mg
- Carbohydrates: 34 g
- Fiber: 1 g
- Sugar: 19 g
- Protein: 4 g
Nutrition facts are estimates and not guaranteed to be exact. For specialized diet advice, consult a registered dietitian.
If you try these, they make a great addition to a weekend brunch or a simple weekday breakfast that feels special. The recipe is forgiving and straightforward, so you can swap toppings or experiment with add-ins like chopped pecans or a sprinkle of coarse sugar. Enjoy!