# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 tablespoons granulated sugar
→ Wet Ingredients
06 - 1/2 cup cold unsalted butter, cubed
07 - 1 cup cooked and mashed sweet potato, cooled
08 - 1/2 cup cold buttermilk
09 - 1 teaspoon vanilla extract
→ For Frying
10 - Vegetable oil, for frying
→ Glaze
11 - 1 cup powdered sugar
12 - 2 to 3 tablespoons milk
13 - 1/2 teaspoon vanilla extract
# Steps:
01 - Preheat oven to 400°F or heat 2 inches of vegetable oil in a heavy-bottomed pot to 350°F.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and granulated sugar until evenly distributed.
03 - Incorporate cold butter cubes using a pastry blender or fork until mixture forms coarse crumbs.
04 - In a separate bowl, whisk mashed sweet potato, buttermilk, and vanilla extract until smooth.
05 - Add wet mixture to dry ingredients and gently mix just until a soft dough develops. Avoid overmixing.
06 - Transfer dough onto a floured surface; pat to 3/4-inch thickness. Fold in half and pat down again. Repeat folding two to three times for enhanced flakiness.
07 - Using a floured donut cutter or two round cutters (about 3-inch and 1-inch diameter), cut out donuts. Reroll scraps as needed.
08 - If baking, arrange donuts on a parchment-lined baking sheet and bake for 13 to 16 minutes until golden and cooked through.
09 - If frying, cook donuts in hot oil for 1 to 2 minutes per side until deeply golden and puffed. Drain on paper towels.
10 - For glaze, whisk powdered sugar, milk, and vanilla extract until smooth. Dip warm donuts into glaze and place on wire rack to set.
