Savoury sweet potato doughnuts
Preparation & cooking time ~30-35 min | 9 large doughnuts
These doughnuts are cooked in the oven and tossed around in oil-butter mixture to add color and crisp.
Instructions
1. Peel the sweet potato and cut it into large chunks.
2. Steam the sweet potato until it’s soft (~25-40 minutes on the hob/stove or ~10 minutes in the microwave, turning after 5 minutes) and mash it with a fork.
3. Shred or grate the cheese and grate the lime zest.
4. Mince the garlic, shallot and sage leaves.
5. Set the oven to 175°C /345-350°F/gas mark 4, no fan.
6. Mix the honey, salt and lukewarm milk (warm the milk, honey and salt in the microwave and let cool until apt) and dilute the active yeast in the liquid. (If you’re using instant yeast, just mix all ingredients without warming up or diluting).
7. Mix the mashed sweet potato, yeast-milk-honey-salt mix, egg, extra yolk, sour cream, flour and cheese and let rest while you prepare the filling.
8. Shallow-fry the bacon, shallot, garlic and lime zest in a skillet/frying pan on medium heat for 2-3 minutes. Add the minced sage in the end and take aside. Season with black pepper.
9. Line a baking tray with parchment, scoop nine even lumps of the dough on the paper and pat lightly.
10. Divide the filling on top of the lumps.
11. Use a spoon or your fingers to bring the sticky dough from the sides on top until the filling isn’t clearly visible and you have nine reasonably round ”doughnuts”.
12. Bake the doughnuts in the oven for ~20 minutes until they’re golden and slightly puffed.
13. Heat up butter-oil mix on a skillet/frying pan on medium-high heat and fry the hot doughnuts gently on the pan on both sides for a couple of seconds to give them some color and crisp. (I used a large wooden spatula and a fork).
14. Place the fried doughnuts on a serving plate, toss the rest of the minced sage in the hot butter-oil mix for a couple of seconds and sprinkle on top of the doughnuts. Finish with a tiny pinch of finger salt/salt flakes. Serve warm.
Preparation & cooking time ~30-35 min | 9 large doughnuts
These doughnuts are cooked in the oven and tossed around in oil-butter mixture to add color and crisp.
Ingredients / dough
✧ ~330 g/0.73 lb sweet potato (~1/2 large sweet potato)
✧ 50-70 ml/0.25 cups lukewarm (~40°C/104°F) milk (cold or room temp milk if you’re using instant yeast)
✧ ~1.5 teaspoons salt
✧ 1 teaspoon honey
✧ 1 pouch (11 g/0.39 oz) dry yeast (or ~3/4 amount instant yeast)
✧ 200 ml/0.85 cups/0.45 lb/7.22 oz light/Nordic kind sour cream (Finnish ”kermaviili”), cooking cream or vegetable-based cooking cream
✧ 2 tablespoons melted butter (~20 g/0.7 oz), macadamia nut oil or canola oil
✧ 1 (organic) egg + 1 extra yolk
✧ ~590-600 ml/~300 g/2.5 cups/0.66 lb plain flour/apf
✧ 100 g/~105-110 ml/0.43 cups/0.22 lb grated or shredded mature cheddar (or other semi-hard cheese)
Ingredients / filling
✧ 150 g/0.33 lb bacon
✧ 3 cloves of garlic
✧ 1 small shallot
✧ zest of 1 lime
✧ 16-20 (a handful) of sage leaves (about half of which for the filling and half for garnish)
✧ black pepper
The rest of the ingredients
✧ 10-15 g/0.35-0.45 oz butter
✧ 2 tablespoons macadamia nut oil or canola oil
Instructions
1. Peel the sweet potato and cut it into large chunks.
2. Steam the sweet potato until it’s soft (~25-40 minutes on the hob/stove or ~10 minutes in the microwave, turning after 5 minutes) and mash it with a fork.
3. Shred or grate the cheese and grate the lime zest.
4. Mince the garlic, shallot and sage leaves.
5. Set the oven to 175°C /345-350°F/gas mark 4, no fan.
6. Mix the honey, salt and lukewarm milk (warm the milk, honey and salt in the microwave and let cool until apt) and dilute the active yeast in the liquid. (If you’re using instant yeast, just mix all ingredients without warming up or diluting).
7. Mix the mashed sweet potato, yeast-milk-honey-salt mix, egg, extra yolk, sour cream, flour and cheese and let rest while you prepare the filling.
8. Shallow-fry the bacon, shallot, garlic and lime zest in a skillet/frying pan on medium heat for 2-3 minutes. Add the minced sage in the end and take aside. Season with black pepper.
9. Line a baking tray with parchment, scoop nine even lumps of the dough on the paper and pat lightly.
10. Divide the filling on top of the lumps.
11. Use a spoon or your fingers to bring the sticky dough from the sides on top until the filling isn’t clearly visible and you have nine reasonably round ”doughnuts”.
12. Bake the doughnuts in the oven for ~20 minutes until they’re golden and slightly puffed.
13. Heat up butter-oil mix on a skillet/frying pan on medium-high heat and fry the hot doughnuts gently on the pan on both sides for a couple of seconds to give them some color and crisp. (I used a large wooden spatula and a fork).
14. Place the fried doughnuts on a serving plate, toss the rest of the minced sage in the hot butter-oil mix for a couple of seconds and sprinkle on top of the doughnuts. Finish with a tiny pinch of finger salt/salt flakes. Serve warm.
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