Sweet Potato & Pecan Doughnuts

They look like doughnuts, taste like carrot cake and, shockingly, are made up of about 70% fruit, nuts and veg. In fact, there’s so much good stuff in here that there’s almost no room left for added sugar or fat.
Makes 9 doughnuts
Total Time
50 Minutes
120g of wholemeal flour
1 tsp of baking powder
1 tsp of mixed spice
1 tsp of salt
3 tbsp of granulated Stevia or soft brown sugar
1 tsp of vanilla extract
1 egg
1 small banana
350g of cooked sweet potato
50g of pecans, chopped
To decorate
Melted chocolate (dark or white)
Chopped dried fruit (such as goji berries and freeze-dried strawberries)
Chopped nuts (such as flaked almonds and desiccated coconut)
Step 1

Preheat the oven to 180°C. Grease nine sections of an 8.5cm doughnut tray lightly with a little oil.

Step 2

Whisk the flour, baking powder, mixed spice, salt and stevia or sugar together in a large mixing bowl.

Step 3

Blitz the vanilla extract, egg, banana and sweet potato together in a food processor until smooth, then fold into the flour mixture with the pecans.

Step 4

Spoon the mixture into the prepared doughnut sections and bake for 30 minutes, or until risen and golden. Leave to cool.

Step 5

Decorate the doughnuts with melted chocolate, dried fruit and chopped nuts. Add couple of drops of natural pink food colouring to some white chocolate to give these doughnuts added prettiness, but plain dark or white chocolate work just as well.

Recipe courtesy of How to Eat Better by James Wong (Mitchell Beazley, £20)

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