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Sweet Potato & Pecan Donuts with Praline Icing

Servings 1 dozen donuts


  • 1 cup pecan halves
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 3/4 teaspoon salt
  • 4 tablespoons melted butter
  • 1/3 cup brown sugar
  • 3 large eggs
  • 1 cup mashed cooked sweet potato
  • 1 teaspoon vanilla paste or extract
  • Cooking spray
  • 1/3 cup brown sugar
  • 2 tablespoons powdered sugar
  • 1 tablespoon water


  • Preheat oven to 350°.
  • Pulse pecan halves in a small food processor until it is a fine powder (but not butter). Stir in pumpkin pie spice, baking powder, xanthan gum, and salt.
  • In a medium bowl, combine butter, sugar, eggs, sweet potato and vanilla. Stir in pecan mixture.
  • Spray donut pan molds with cooking spray or grease generously with butter. Spoon batter into donut pan molds to fill, being careful not to overflow and cover center hole-maker.
  • Bake at 350° for 10-12 minutes, or until done. Let cool in pan for 4 minutes and turn out to a wire rack. Let cool.
  • Meanwhile, pulse brown sugar in a food processor until it is a fine powder. Add powdered sugar and water to make icing. Spoon evenly over donuts.