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Mash the sweet potatoes or use food processor.
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In separate bowl, mix dry ingredients —flour, sugar, salt and baking powder.
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Add sweet potatoes and knead.
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Slowly add hot milk little at a time.
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Once it feels like play dough make 1” balls with your hand.
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Children are great helpers during the rolling process.
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The dough is very forgiving and if it’s too dry add little more milk and if too wet, add more flour.
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Heat oil in small saucepan on medium heat.
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Test by placing a ball and if it sizzles quickly the oil is ready.
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Tilt the pan to make sure the balls are evenly coated during frying or use a dry metal spoon to turn over.
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Once they are golden, remove with a strainer and place on paper towels to absorb the excess oil.
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Roll the cooked donuts in bowl of cinnamon sugar.
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Swirl them around in the bowl.
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Serve donuts warm or same day.
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Next day donuts are not as crispy outside and chewy inside.
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Store extra dough in refrigerator to make more donuts in the next few days.
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The extra cinnamon sugar can be kept in freezer to use next time.
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When done, store cooled oil in glass jar to reuse.