Peruvian Sweet Potato Doughnuts with Molasses Syrup
Golden, fluffy doughnuts made with sweet potato and spiced with cinnamon, served with a rich molasses syrup. A quick and comforting treat.
- Total time
- 25 min
- Servings
- 4
- Calories
- 350
- Protein
- 4g
Ingredients
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Open the appInstructions
Step 1
Peel and dice the sweet potato, then boil in salted water until fork-tender, about 15 minutes. Drain and mash until smooth.
Step 2
In a bowl, mix the mashed sweet potato, 1 cup flour, 1 tsp baking powder, and 0.5 tsp cinnamon until a soft dough forms. If too sticky, add a little more flour.
Step 3
Heat 2 cups vegetable oil in a deep skillet over medium-high until a drop of dough sizzles. Drop spoonfuls of dough into the oil, frying in batches until golden brown, about 2-3 minutes per side.
Step 4
Drain on paper towels. Warm 0.25 cup molasses in a small saucepan over low heat until thin. Drizzle over the doughnuts and serve warm.
Tools you’ll need
- pot
- mixing bowl
- deep skillet
- slotted spoon
- paper towels
- small saucepan
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