Salted Caramel Sweet Potato Donuts w/Toasted Pecans
These Salted Caramel Sweet Potato Donuts with Toasted Pecans are golden, soft, and topped with a rich caramel glaze! A low calorie recipe made with healthy ingredients, these baked donuts bring all the indulgence with none of the guilt.
Servings 6
Ingredients
- 1 Cup Almond Flour
- 1/2 Cup Whole Wheat Flour
- 1 Tsp Baking Powder
- 1 Tsp Cinnamon
- 1/2 Tsp Nutmeg
- 1 Medium Sweet Potato
- 1 Large Egg
- 1/2 Cup Fat Free Plain Greek Yogurt
- 1/4 Cup Honey Substitute
- 1/4 Cup Unsweetened Almond Milk
- 1 Tsp Vanilla Extract
For the Toasted Pecans
- 1/4 Cup Chopped Pecans
- 1/2 Tsp Light Butter
- 1 Tsp Swerve Granulated Sweetener
For the Glaze
- 1/4 Cup Swerve Powdered Sweetener
- 1 Tbl Light Butter
- 1 Tbl Coconut Sugar
- 2 Tbl Unsweetened Almond Milk
- 1/4 Tsp Sea Salt
Instructions
How to Make the Roasted Sweet Potato Mash
- Preheat Oven – Set your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup. Prepare the Sweet Potato – Wash and dry the sweet potato, but do not peel it. The skin helps lock in moisture during roasting. Roast Whole – Place the sweet potato on the prepared baking sheet and roast for 40-50 minutes, or until very soft. You’ll know it’s done when you can easily pierce it with a fork. Cool & Peel – Let the sweet potato cool for 10 minutes, then peel off the skin—it should slide right off. Mash Until Smooth – Mash the roasted sweet potato with a fork or blend it in a food processor for an ultra-smooth consistency.
- Preheat oven to 350°F and spray the donut pan with cooking spray. In a large bowl, whisk together almond flour, whole wheat flour, baking powder, cinnamon, and nutmeg.
- In a separate bowl, mix roasted sweet potato mash, Fat Free Plain Greek Yogurt, egg, Honey Substitute, vanilla extract, and almond milk. Slowly fold the wet ingredients into the dry ingredients, stirring until just combined. Spoon the batter evenly into the donut pan, filling each well about ¾ full.
- Bake for 12-15 minutes or until the donuts are golden brown with a slightly crisp edge. A toothpick inserted should come out clean. Allow the donuts to cool for 5 minutes before transferring to a wire rack.
Make the Toasted Pecans
- In a small skillet over medium heat, melt butter and stir in the pecans and granulated sweetener. Stir continuously for 3 minutes until the pecans are lightly toasted. Remove from heat and set aside.
Make the Salted Glaze
- In a small saucepan over medium heat, melt butter and stir in coconut sugar, powdered sweetener, and almond milk. Stir continuously until smooth. Remove from heat and whisk in sea salt. Let it slightly thicken.
Assemble
- Dip each donut into the salted caramel glaze, allowing excess to drip off. Immediately sprinkle the tops with toasted pecans before the glaze sets. Lightly sprinkle each donut with a pinch of flaky sea salt for extra flavor. Arrange the donuts on a white marble cake pedestal and let the glaze fully set before serving.
- This makes 6 donuts. Each donut is 6 WW Points. Enjoy!