Sweet Potato Cake Doughnuts Are A Must-Do

• Nonstick cooking spray
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 2 large eggs
• 1 cup sweet potato puree (recipe follows)
• 3/4 cup packed light brown sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• Confectioners' sugar (optional)
• 1 1/2 pounds orange-fleshed sweet potatoes
• 2 cups confectioners' sugar
• 1/4 cup orange juice
• 1/2 cup unsweetened coconut flakes

1. Preheat the oven to 350u0b0F. Spray three 6-count doughnut pans with nonstick cooking spray.
2. Peel the sweet potatoes and cut them into 1-inch cubes. Put the sweet potatoes in a large saucepan and add cool water to cover by 1 inch. Set the pan over medium-high heat and bring to a boil. Reduce the heat to low to maintain a gentle simmer and cook until the sweet potatoes are fully tender about 15 minutes. Drain the sweet potatoes, reserving the cooking liquid.
3. Make the glaze: Put the confectioners' sugar in a bowl, add the orange juice, and stir until all of the sugar is dissolved and the glaze is smooth and pourable.

nonstick cooking spray, ubc, baking powder, ground cinnamon, ubc, eggs, puree, light brown sugar, vegetable oil, vanilla, confectioners, orangefleshed sweet potatoes, confectioners, ubc, unsweetened coconut flakes

Taken from www.myrecipes.com/recipe/sweet-potato-cake-doughnuts-recipe (may not work)