Bite-sized donut holes are the perfect breakfast treat. These are an upscale version, made with sweet potatoes and a cardamom-orange glaze.
- 1 cup sweet potato, cooked and mashed
- 3 teaspoons baking powder
- ½ teaspoon ground cardamom
- ½ teaspoon salt
- 1 egg, beaten
- ½ cup buttermilk
- ½ cup sugar
- 1 ½ cups flour
- 1 tablespoon butter, melted
- cooking oil
- 2 cups powdered sugar
- 2 tablespoons orange juice
- ½ teaspoon orange zest
- 2 tablespoons butter, melted
- 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.
- 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).
- 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.
- 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.
- While cooling, combine glaze ingredients in a small mixing bowl until smooth. Spoon over doughnuts and serve warm.