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Mini Sweet-Potato Doughnuts with Brown-Butter Glaze

Recipe photo courtesy of Christopher Baker


For the Doughnuts

For the Glaze


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How would you rate this recipe?
  • Bella14
    25 OCT, 2008
    Piggytrueblood - you can always prepare a dough by hand. Having a mixer just makes the process faster. Doinlots - forget soymilk. It's terrible for your thyroid anyway. Soymilk is just the leftover juice from making tofu - esentially bean juice waste. It will never have the same properties as cows milk no matter what you do. You're better off either using real dairy or finding a new recipe that doesn't call for milk.
  • my2monkeyz
    20 OCT, 2008
    So I made these last night and I'm wondering if anyone else had an issue with making the glaze? It doesn't state in the recipe, but I assume you need to cool the butter before you add the milk, otherwise you have a splattered mess all over your kitchen. Either way they turned out pretty good. It was my first donut ever, so I was excited to make them.
  • jillEbEn
    19 OCT, 2008
    I swap canned pumpkin for sweet potato puree a lot. I drain the pumpkin first in a cheesecloth lined strainer for at leat an hour first, and I always have great results.
  • MS10600156
    19 OCT, 2008
    What if you donb't have a Cuisinart?? Can you manually prepare dough??
  • doinlots
    18 OCT, 2008
    I have messed up many recipes using soy milk to replace cows milk. Is there a certain way to know if soy milk can be used instead of cows milk to prevent wasteful recipes? Is there something else I need to add to get the soy the same as cows milk?
  • deezblock
    18 OCT, 2008
    be careful about substituting pumpkin, it holds more liquid than sweet potato. You migh have to reduce the liquid in the recipe
  • momof2miracleboys
    18 OCT, 2008
    I don't see why not
  • mammycyn
    18 OCT, 2008
    Can pumpkin be used in place of sweet potato?

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