Bite-sized donut holes are the perfect breakfast treat. These are an upscale version, made with sweet potatoes and a cardamom-orange glaze.


  1. In a medium-sized mixing bowl, combine flour, baking powder, sugar, cardamom and salt. Very gently, stir in remaining doughnut ingredients (except oil) until just combined. Be careful not to over mix.
  2. Pat onto a floured surface and cut into 24 to 32 squares. Gently roll each square into round ball, being careful not to handle more than necessary (or doughnuts will become tough).
  3. Heat oil, 4 inches deep, in a heavy pot over medium heat until it reaches 360 degrees. Use a candy thermometer to check and maintain the temperature.
  4. Spoon doughnuts into the hot oil, turning occasionally for about 7 to 9 minutes, until evenly deep gold. Remove from oil with a slotted spoon and set on paper towels.
  5. While cooling, combine glaze ingredients in a small mixing bowl until smooth. Spoon over doughnuts and serve warm.


  1. I made the sweet potato doughnut holes today and had a problem with the recipe being too wet to pat out and roll. I added 1/2 cup flour and they were still too wet so I just dropped them in hot grease with a spoon. Not sure what I did wrong. Any suggestions. PS They were still delicious…took them to Bible study tonight and everyone loved them.


Please enter your comment!
Please enter your name here