Sweet Potato & Marshmallow Doughnuts

You. GUYS.

Last Thanksgiving (maybe even 2 Thanksgivings ago?!) I had the idea to take the uber-sweet Thanksgiving side dish of sweet potato casserole and re-work it into doughnut form. Why, you ask? I think it was all those artisanal doughnuts I was enjoying in L.A. Plus, sweet potato casserole honestly already tastes like a dessert, so why not just go all in, right? Right. I was so. freakin’. right!

The truth is, sweet potato casserole is almost too sweet for me to eat on the big day. I almost feel like I’m wasting valuable gastric space that would be much better occupied by pumpkin pie or a third serving of stuffing. But I won’t lie, that casserole is tasty. So I really liked the idea of working it in somehow. Can’t you imagine having one of these with a cup of coffee while you watched the parade, before the true madness kicked in?!

I put off making them for so long because a) frying doughnuts kind of intimidated me, b) there aren’t a lot of sweet potato doughnut recipes out there so I needed to do some research and c) I lacked a kitchen torch and a dutch oven and I knew I wanted to have both in my arsenal before I made any sort of attempt, so I could really do the thing right.

Good news! Everything worked out just fine.

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Sweet Potato Doughnuts with Toasted Marshmallow Frosting

ingredients:

for the doughnuts:

1 tbsp instant yeast

1 egg + 1 egg yolk

1/3rd cup brown sugar

2 ¼ tsp baking powder

1 ½ tsp salt

3/4th tsp ground nutmeg

1 cup milk, lukewarm

1 cup sweet potato puree

6 tbs. butter, melted

1 tsp. vanilla

5 & 1/2 cups flour

canola oil (one whole big bottle)

1/2 cup white sugar

1 tbsp pumpkin pie spice

for the toasted marshmallow frosting (adapted from acozykitchen):

2 tablespoons water

2/3rd cup white sugar

2 egg whites

1/8th tsp cream of tartar

1/8th tsp salt

1/4th teaspoon vanilla extract

directions:

for the doughnuts:

In a stand mixer with a paddle attachment, combine all the ingredients except the flour. Change out the paddle attachment for the dough hook, then slowly add in the flour. Knead until all ingredients are well combined, for about 10 minutes.

Place dough in a greased bowl covered with a warm, damp (but not dripping) towel. Let it rise for about an hour.

Remove the dough, place on a floured surface, and roll out until dough is about half an inch thick. Take a circular cookie cutter and cut the doughnuts out, then place them on a plate to rise again for about 30 minutes. Any excess dough can be rolled into tiny doughnut holes!

While the dough cutouts are rising for the last time, heat the canola oil in a dutch oven until it reaches the temperature of 350 F (you’ll need a thermometer to get this right!)

Carefully place a sacrificial “tester” doughnut into the oil. Cook on each side about 2-3 minutes, until nice and golden brown. Use a slotted spoon to remove the doughnut from the oil and place on a plate covered with paper towels to cool. Tear in half to check the inside and make sure it’s cooked through! If the inside is still doughy, you know you’ll have to fry the doughnut a little longer. The inside should be nice and airy!

Mix the white sugar and pumpkin pie spice in a small, wide bowl. After the doughnuts are de-oiled (lol) and cooled enough to handle, roll each side of the doughnuts in the spiced sugar. Set them aside while you make the frosting.

for the frosting:

Combine the sugar, water, and egg whites in a new mixing bowl and place the bowl over a saucepan with boiling water in it, making sure the bottom of the mixing bowl does not touch the water. Heat until the sugar is completely dissolved. Remove the mixing bowl from the saucepan. Add the rest of the ingredients and, using a stand mixer fitted with a whisk attachment, whisk everything together on medium-high until soft peaks form and the bowl is cooled.

Transfer the frosting to a piping bag fitted with a round tip, and then pipe the frosting on top of the dough in fun, swirly designs! The swirlier the frosting is, the better the final toasted product will look!

Use a kitchen torch to toast the frosting, and then you’re finished!

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PLEASE DON’T GET CONFUSED. I don’t want you to make these in lieu of pie. That would be unforgivable. Honestly, if I went to a Thanksgiving dinner that didn’t serve pie I would leave. I don’t mess around, people. Once I went to one where leftovers weren’t offered to guests and I’m still not fully over it. But how fun is it to spin classics in a new way?!

I can’t believe the holiday is this week! I’m going to share a few more recipes here (loved your Insta-poll suggestions!) and then it’s off to California to visit Mark and his family! I can’t wait for a little vacation and to be back on the west coast for a little bit (even with the low air quality from the fires).

Wild Mushroom & Sage Pappardelle Pasta

This weeks Sunday supper is less football themed and more about eating a really good, cozy, comfort dish on a cold fall evening. You can watch football while you eat it, or HP & The Deathly Hallows (moody af, just like this dish). Your choice.

I was asked to use some products from a local olive oil shop, Midtown Olive Oil, in some of my recipes over the next couple of months. Fun! This first one uses wild mushroom & sage infused olive oil and it was the first time I’ve used a special olive oil in what I’m making. It makes all the difference, y’all.

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Wild Mushroom & Sage Pappardelle Pasta

(serves 2)

ingredients:

Midtown Olive Oil’s wild mushroom & sage olive oil, 2 tbsp

1 shallot, sliced

5-6 baby portobello mushrooms, stems removed, sliced

2 pieces of pancetta, chopped

pinch of salt

1 small bag of pappardelle pasta (I always make too much pasta lol)

fresh sage leaves

freshly grated parmigiano reggiano

directions:

Add olive oil to a large skillet over medium high heat. Once hot, add the shallot slices and sauté, stirring often, for 3 minutes. Add the mushroom slices and continue to cook until soft. Finally, add the pancetta and a pinch of salt. Stirring often, cook everything together until the pancetta is just a little bit crispy. You want to avoid overcooking anything. Immediately remove pan from heat and set aside.

Meanwhile, boil a pot of water and add the pappardelle pasta. Cook until al dente. Drain the pasta but retain about 1/4th cup of pasta water. Add the pasta and pasta water to the skillet, tossing everything until the sauce thickens and the pasta is completely coated.

Transfer to two bowls, top with fresh sage leaves and grated parmigiano reggiano. Enjoy!

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Whole30 Curried Sweet Potato Soup

This weekend the weather finallyyy got with the picture and it’s actually feeling like fall here in the Carolinas! There’s a crisp chilliness to the air, I’m seeing some leaves starting to change, and I couldn’t be happier. If you’ve checked out my previous post about my autumn bucket list (or if you follow me on IG), you’ll know how much I’ve been enjoying just sitting on my balcony with a cup of hot coffee or with a candle lit and Harry Potter on the tv, just taking in all the cozy fall vibes.

With it being so chilly it feels perfect timing to share this curried sweet potato soup with you all! Some cayenne spice gives it a little heat, the sweet potato is comforting and so appropriate for the season, and soup just warms the soul and feels perfect for this weeks Sunday supper. Another bonus? It’s whole30 compliant.

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Curried Sweet Potato Soup

ingredients: 

1 tbsp coconut oil

1 large leek, white & light green parts, thinly sliced

1/2 pound (4 or 5) large carrots, chopped

1 tbsp curry powder

1/2 tsp salt

1 tsp ground ginger

3 garlic cloves, minced

pinch of cayenne powder

2 sweet potatoes, peeled and chopped

3 cups chicken bone broth

2 cups coconut milk

chopped chives

optional (recommended) toppings: red pepper flakes, bacon

directions:

In a dutch oven over medium heat, heat coconut oil. Add leek and carrots and cook, stirring frequently, until the leek is soft.

Add the curry powder, salt, ginger, garlic, and cayenne to the dutch oven. Cook, stirring, until garlic becomes fragrant. Add the sweet potatoes, broth, and coconut milk. Cover, bring to boil, and then let simmer for about 10-15 more minutes, or until the pieces of sweet potato are soft. Turn heat to low.

Use an immersion blender to puree the soup until smooth. Ladle the soup into bowls and top with a few drops of coconut milk and chives. Garnishing with red pepper flakes and some bacon crumbles also isn’t a bad idea!

Enjoy!

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This week felt like a particularly long one for me, anybody else w/ me?! I’m recharging today by taking a flywheel class, making & shooting some fun recipes, watching the panthers, and finalizing my halloween-themed playlist (which I’ll probably listen to in tonights bubble bath #selfcare). Hoping this week will fly by because my sister is coming to town next weekend and I’m so excited to show her my new ‘hood!