MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Sweet Potato Donuts
 Categories: Pastries
      Yield: 12 Donuts
 
  1 1/2 c  All-purpose flour
      1 ts Ground cinnamon
    1/2 ts Ground nutmeg
  1 1/2 ts Baking powder
    1/4 ts Baking soda
    1/2 ts Salt
      1 c  Light brown sugar; packed
    1/4 c  Salted butter; melted
    1/4 c  Vegetable oil
    1/3 c  Buttermilk;
           - at room temperature
      1 lg Egg; at room temperature
      1 lg Egg yolk;
           - at room temperature
      1 c  Plain mashed sweet potatoes;
           - at room temperature or
           - slightly warmed
      1 ts Vanilla extract
    1/4 c  Salted butter
    1/2 c  Brown sugar; packed
      2 tb Milk or cream
      2 tb Real maple syrup
  1 1/2 c  Powdered sugar
    1/2 ts Vanilla extract
    1/4 ts Maple flavor or extract
           - (optional)
    1/2 c  Pecans; coarsely chopped
           - (optional)
 
  Preparation time: 10 minutes
  Cooking time: 10 minutes
  
  Baked sweet potato donuts are soft, spiced baked donuts made with
  leftover mashed sweet potatoes. They are an easy and delicious way to
  repurpose leftover sweet potatoes.
  
  Preheat oven to 350°F. Grease two 6-well doughnut pans with cooking
  spray. Set aside.
  
  Stir together flour, cinnamon, nutmeg, baking powder, baking soda,
  and salt in a small bowl.
  
  Whisk together brown sugar, butter, oil, buttermilk, egg, egg yolk,
  sweet potatoes, and vanilla in a large bowl until smooth.
  
  Add flour mixture to pumpkin mixture, stirring just until no streaks
  of flour remain.
  
  Spoon mixture into prepared doughnut pans. They will be full.
  
  Bake until tops spring back when lightly pressed, about 10 to
       15    minutes.
  
  Remove doughnuts from pans and transfer to a wire rack to cool.
  
  Once the donuts have cooled, prepare the glaze.
  
  To make the glaze, melt butter in a small saucepan over medium heat
  just until it begins to brown, about 3 minutes.
  
  Remove from heat, and whisk in brown sugar, cream, and maple syrup.
  Return pan to low heat and cook until bubbly, about 30 seconds.
  
  Remove from heat, and whisk in powdered sugar, vanilla, and maple
  flavor until smooth.
  
  Dip tops of cooled donuts into glaze, and return to cooling rack.
  
  Sprinkle with pecans, if using.
  
  Let glaze set up before serving, about 10 to 15 minutes.
  
  Recipe by Kate Dean
  
  Recipe FROM:
  <https://www.ihearteating.com/baked-sweet-potato-donuts-2/>
 
MMMMM