Sweet potato cake doughnuts can be quick, vitamin packed and delicious. According to The World’s Healthiest Food, “one difficulty in describing the health benefits of sweet potatoes is knowing where to begin. There are a surprising number of nutrient categories responsible for the health benefits of this under appreciated tuber. Among these categories are antioxidants, anti-inflammatory nutrients, and blood sugar-regulating nutrients.” By making your family fresh homemade doughnuts, you not only eliminate any preservatives but also add vitamins A, C and B6.
Wash, peel and cut up the sweet potatoes. Place them in a saucepan, cover with water and bring to a boil. Cook the sweet potatoes until soft enough to mash.
Melt the butter or margarine and set aside to cool before using. In a mixing bowl, combine it with baking powder, salt, milk, eggs, sugar, nutmeg and cinnamon. Mix until it is all blended.
Add and mix the flour in one cup at a time, until you get soft dough. Chill the dough in the refrigerator for one hour.
Using half of the dough at one time, pour onto a floured surface. Sprinkle a little flour on top of the dough and pat into the thickness desired, ideally between ½ and ¾ inch. Using the doughnut cutter dipped in flour, so the dough does not stick, cut out the doughnuts.
Separate and place your doughnuts on a floured surface, such as a counter top or cookie sheet, as you cut them. With your finger, poke a hole in the center of the doughnut, using a circular motion to enlarge the hole. Repeat process until all the dough is used.
Heat the oil in a deep fryer or an electric skillet to 375 degrees Fahrenheit and carefully drop doughnuts in a couple at a time. Brown on one side, flip over and brown the other side. With tongs or slotted spatula, remove the doughnuts from the oil and place on the paper towel to drain. Continue until all doughnuts are fried.