I have come to the conclusion that mini desserts are fantastic on a dessert table, but are treacherous otherwise. Conventional moderate indulgence wisdom says that bite size treats are perfect when you’re counting calories and watching your weight. I beg to differ. Mini desserts can also be a mine field waiting to blow your healthy eating plan to smithereens. Self discipline and behavior modification is the key.
OK, now that I’ve got that out of the way let me tell you how good these are. I baked these in a mini muffin pan and they tasted just like doughnut holes that had been rolled and deep fried. At the time that I made these I hadn’t experimented very much with pumpkin puree so decided to go with my old stand-by, sweet potatoes. There was a package of Jiffy Chocolate Muffin Mix lurking in the cupboard so I made doughnut holes out of it as well. I do believe my mind was playing tricks on me because the muffin mix tasted like doughnuts as well. Go figure.
Yummy, tasty, delicious, luscious, lip smacking, delectable, they all apply.
Mini Sweet Potato Doughnut Holes – Adapted from 52 Kitchen Adventures
1 cups all purpose flour
1 cup whole wheat pastry flour
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
2 tsp cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
1/3 cup canola oil
6 TBS maple syrup
2 beaten eggs
1 cup sweet potato puree (I medium sweet potato)
2 TBS milk
Preheat oven 350°F and coat a doughnut or mini muffin pan with non-stick spray. In a large bowl, combine flours, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. In a separate large bowl, combine oil, maple syrup, eggs, sweet potato, and milk. Add dry ingredients to bowl of wet ingredients and stir until just combined. Fill doughnut wells or mini muffin tins almost full. Bake mini doughnuts for 8-10 minutes or until they spring back when lightly touched. I gave these a quick dunk in glaze made with powdered sugar, vanilla and water.