Sweet Potato Donut Holes

It's Valentine's Week in my house.

Valentine's Day falls on a Tuesday this year so to ensure I get in all my Valentines Day lovin' I'm spreading the day out and approaching the week with a sort of "treat yo' self" mentality. That being said, I don't go too crazy and pig out all week either. It's all about balance.

I wanted a special sweet treat to give to my hunny on Tuesday night that wouldn't throw us off entirely since we had already decided that Saturday was going to be our actual V-Day Cheat Night. I was scowering the internet when I happened upon these Sweet Potato Donuts from Ambitious Kitchen and thought... well that's the one right there! 

ALAS, I didn't have a donut pan. What kind of food lover doesn't have a donut pan? I thought my donutty plans were ruined... that is, until my mom pulled out her cake pop pans that had been collecting dust in the pantry and I got an awfully good idea. I'd make them into donut holes instead! 

These were soooooooooooooo gerd (translation: SO GOOD). They're hearty thanks to the whole wheat flower, sweet because of the dark chocolate and shredded coconut, and nutritious thanks to the vitamins and minerals in those mashed sweet potatoes! We had them for dessert, but be warned that they are best the day you make them and go really great with a glass of milk or cup of coffee cause they're pretty dense (in a good way). 

Sweet Potato Donut Holes

INGREDIENTS

  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • pinch of ground ginger
  • 1/8 teaspoon salt
  • 1/2 cup cooked mashed sweet potato
  • 1/4 cup agave nectar
  • 1 large egg
  • 1 1/2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 2 oz 70% dark chocolate
  • 1/4 cup shredded sweetened coconut

DIRECTIONS: 

Preheat your oven to 350 degrees F. Grease a cake pop pan with nonstick cooking spray (I use coconut oil spray). In a large bowl, whisk together flour, baking powder, cinnamon, ginger, and salt; set aside. In a separate bowl, mix the sweet potato, agave, egg, coconut oil, and vanilla extract until smooth. You don't want any lumps here! 

Combine the wet and dry ingredients, mixing just until combined. (Don't over mix or you'll get tough donuts). Dollop spoonfulls of donut mixture into your cake pop pans. Don't over fill (they should be just under full, and you should get 12-14 donut holes depending on the size of your pan). Place the top of the cake pop pan on top of your bottom, clip, and pop them in the oven. Bake for 8-10 minutes or until a cake tester comes out clean. 

Remove from the oven & turn donut holes onto a wire rack to cool completely. Once cooled, melt your dark chocolate in a microwave safe bowl. (I pop mine in for 30 seconds, stir, and then cook for 10-15 second increments until melted, stirring each time) Once melted, dip each donut hole in the chocolate, transfer to a wire rack or dish & immediately top with a sprinkle of coconut flakes. I had a bit of chocolate left over so I drizzled some more over my donuts with a fork. 

Note: Feel free to use other toppings! You could use chocolate chips instead of dark chocolate or top them with chocolate chunks or cinnamon sugar instead of coconut!

Recipe adapted from Ambitious Kitchen