Sweet Potato, Blueberry & White Chocolate Donuts

When you combine sweet potato, blueberries and white chocolate, you get these delicious squidgy colourful donuts. I had a load of cooked sweet potato to use after I’d made dinner and I fancied making something sweet – but not another batch of sweet potato brownies πŸ™‚ So I looked in my cupboards, fridge and freezer and threw together these delicious goodies, simply whizzed in a blender, baked and devoured! Easily vegan, dairy-free and gluten-free to suit dietaries.

Ingredients:

For the donuts –Β 

  • 100g cooked sweet potato chunks
  • 4 tablespoons smooth nut butter (I used Pic’s Peanut Butter)
  • 2 tablespoons maple syrup
  • 50ml almond milk
  • 1 teaspoon cider vinegar (I used Loving Foods)
  • 1 teaspoon vanilla extract
  • 100g oat flour (I used Buy Whole Foods Online)
  • 2 scoops vegan vanilla protein powder (I used Free Soul)
  • 70g sweetener (I used Natvia)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 60g frozen blueberries
  • 40g white chocolate chips (can be dairy-free)

To decorate –Β 

  • Drizzled with Skinny Food Co white chocolate sauce
  • Dried blueberries (I used Lio Licious)
  • Extra white choc chips
  • Edible flowers (I used Polly’s Petals)

Get making!

  1. Preheat the oven to 180C and lightly grease a 6-hole muffin tin.
  2. Blend the cooked sweet potato chunks, nut butter, maple syrup, milk, vinegar and vanilla in a blender (I used my Ninja Kitchen).
  3. Add in the flour, protein powder, sweetener, baking powder and cinnamon and blend again to form a batter. Very carefully stir in the blueberries and choc chips.
  4. Divide mixture between tin to fill the top of each and smooth out. Bake for 20-25 minutes. Leave to cool then pop out.
  5. Drizzle over syrup, scatter over dried blueberries, choc chips and petals and enjoy!