Purple sweet potato doughnuts bring a playful twist to a classic treat. These doughnuts get their vivid color and extra moisture from mashed purple sweet potatoes, creating a soft, tender crumb without artificial coloring. They’re a fun way to refresh your doughnut routine.
About Purple Sweet Potato Doughnuts
This purple sweet potato doughnut recipe is adapted from a classic potato doughnut. I replaced regular potatoes with steamed purple sweet potatoes, which give the dough its natural purple hue. I use whole eggs rather than yolks alone so the dough won’t turn too yellow and to keep the texture balanced.
Flavor-wise these doughnuts taste very much like traditional yeast doughnuts with a mild sweet potato note. The purple sweet potatoes don’t overpower the doughnut but do contribute extra moisture, resulting in a soft, tender interior. While frying will brown the exterior, slicing one open reveals delicate pinkish-purple tones and tiny flecks of sweet potato throughout.
If you prefer a more purple exterior, baking instead of frying is an option to explore. For now, the contrast between a golden-brown exterior and a pastel purple interior is part of their charm.
Tips for Making These Purple Doughnuts
1. Use warm milk and mashed purple sweet potatoes
Because yeast is active, use warm—not hot—liquids and warm mashed sweet potatoes to help the yeast work effectively. Warm mashed sweet potato also mixes more smoothly into the dough and helps create a moist, tender texture.
2. Shaping the doughnuts
Keep shaping consistent to ensure even frying. Use a 3-inch (7.5 cm) doughnut cutter and a 1-inch (2.5 cm) cutter for the center hole. If you don’t have cutters, a glass and a piping tip work well. Dust cutters with flour to prevent sticking.
3. Let the doughnuts rise on individual parchment squares
Place each shaped doughnut on a small square of parchment for the final proof. When frying, drop the doughnut and parchment directly into the oil and gently peel the paper away once the dough has set. This helps preserve the doughnut’s shape and makes handling easier.
4. The best doughnut frying temperature
Fry doughnuts at 360–375°F (180–190°C). If the oil is too cool the doughnuts absorb excess oil and become greasy; if it’s too hot they brown too quickly and may remain raw inside. Use a thermometer for consistent results.
5. Flip the doughnuts only once during frying
Frying back and forth drops the oil temperature and causes uneven cooking. Fry one side for about 1–2 minutes, flip once, then fry the other side for another 1–2 minutes. This helps achieve a crisp exterior and a fully cooked interior.
6. Glaze, sugar-coat, or add toppings
Doughnuts are delicious plain but feel free to glaze, dust with sugar, or add toppings. Here are a few guidelines:
- Glaze –Glaze while the doughnuts are still warm for an even, thin coating.
- Cinnamon sugar –Apply while warm and repeat the coating once for better adhesion.
- Powdered sugar –Wait until doughnuts reach room temperature to prevent melting.
- Toppings –When fully cooled, spread a thin layer of margarine or butter and sprinkle with chocolate sprinkles or grated cheese for a classic Indonesian finish.
I topped mine in the Indonesian style: a light spread of margarine, colorful chocolate sprinkles, and grated cheddar cheese for a delicious sweet-and-salty contrast.
More Bread Recipes
If you enjoy these doughnuts, try other savory and sweet bread recipes for variety.
- Korean Sausage Bread
- Curry Bread
- Honey Almond Bread
- Pesto Babka Buns
- Garlic Knots
Purple Sweet Potato Doughnuts
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Ingredients
- 4 cups all-purpose flour
- 2 1/4 tsp instant yeast
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 2 eggs
- 7 oz warm mashed purple sweet potatoes
- 3/4 cup warm milk
- 1/3 cup margarine/butter
- Oil, for frying
Instructions
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Combine all ingredients in a large bowl. Stir until a dough forms, then knead by hand for 10–12 minutes or 8–10 minutes in a stand mixer until smooth. Shape into a ball.
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Cover with a clean towel and let the dough rise in a warm place until doubled, about 90 minutes.
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Punch down the dough and transfer to a lightly floured surface. Knead briefly to release gas.
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Roll the dough to 1/2 inch thickness and cut with a 3-inch (7.5 cm) cutter. Use a 1-inch (2.5 cm) cutter for the center hole. Place each doughnut on a square of parchment.
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Cover and let shaped doughnuts rest and double for 20–30 minutes in a warm spot.
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Heat oil to about 350°F (180°C). Lower each doughnut, on its parchment square, into the oil. Fry 1–2 minutes per side, flipping only once, until golden.
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Drain on paper towels. Serve immediately or cool and add glaze, sugar, or toppings as desired.
Notes
- Peel and cut the sweet potatoes into chunks.
- Steam for 15–20 minutes until tender; test with a fork.
- Mash immediately while still hot for best texture and color.