Baked Sweet Potato and Apple Cider Doughnuts

With granola topping

Print Recipe

Servings: About 2 dozen (depending on size of doughnut pan)

Turn ordinary cake mix into moist fluffy doughnuts with a bit of crunch on top. Perfect with warm cider, tea or iced coffee. Pair with our Fall Apple, Swiss and Pimento Cheese Bisque for autumn vibes.

Ingredients

1 box carrot cake mix (we used Duncan Hines) *Spice Cake Mix makes a great alternative.

2 cups sweet potato, cooked, mashed

2 large eggs

½ cup apple cider

¼ cup vegetable oil (we used melted coconut oil)

2 teaspoons vanilla extract

1 tablespoon cinnamon

2–3 cups granola, crumbled (we used honey oat)

Directions

Preheat oven to 350 degrees and lightly grease a doughnut pan.
Using a hand mixer, blend all ingredients except granola until combined, making sure not to overmix.
Fill each cup half full. Sprinkle with granola. Bake 12–15 minutes until browning around the edge and the doughnut bounces back to touch. Cool for ten minutes, then remove from pan to a wire cooling rack.
Store in an airtight container for several days. Or wrap individually and freeze for up to a month.