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Lucky Baked Sweet Potato Cake Donuts with white frosting and sprinkles

Lucky Baked Sweet Potato Cake Donuts

Print Recipe
Perfect for St. Patrick’s Day but also a great everyday dessert! These Baked Sweet Potato Cake Donuts are light & airy, and feature a sweet vanilla frosting.
Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12

Ingredients

Donuts:

  • 1 16.25 oz. box classic yellow cake mix
  • 1 whole egg + 1 egg yolk
  • 1/4 cup vegetable oil
  • 1/3 cup water
  • 1/4 cup reserved liquid from sweet potatoes
  • 1/2 cup from a 15 oz. can Bruce’s Yams Cut Sweet Potatoes in Syrup; drained and pureed
  • 1 tbs. Greek plain yogurt

Frosting:

  • 1 canister vanilla frosting
  • 2 tbs. reserved liquid from sweet potatoes
  • 1 tbs. milk
  • 2-3 drops green food coloring
  • sprinkles for decoration

Instructions

  • Heat oven to 350°F.
  • Spray a 6-count donut mold with non-stick bakers spray; set aside.
  • In the bowl of a mixer beat together the cake mix, egg and egg yolk, vegetable oil, water and 1/4 cup sweet potato liquid until blended.
  • Add the pureed Bruce’s Yams Cut Sweet Potatoes and yogurt; mix until just incorporated. If the batter seems a bit stiff, add a couple tablespoons more water.
  • Fill the donut mold and bake for 15-20 minutes until golden brown. Transfer to a wire rack to cool for 15 minutes.
  • To make frosting, stir together the frosting, 2 tablespoons sweet potato liquid, milk and food coloring. Frost donuts and sprinkle with sprinkles.

Notes

These donuts are best eaten the same day.