These Gluten Free Sweet Potato Donuts are soft, fluffy, and perfectly spiced, then dipped in a sweet maple glaze. Made with real sweet potato and baked instead of fried, these easy donuts are gluten free, dairy free, nut free, and refined sugar free. They're a delicious fall brunch or dessert option and a great alternative to traditional pumpkin donuts.
I don't know about you, but I get tired of all the pumpkin recipes before fall even begins! I know pumpkin is one of the official flavors of fall, but we can't forget about all the other delicious seasonal produce and flavors- like sweet potato and maple.
I started off by just making a sweet potato donut and figured I'd see where that took me. Tossing them in cinnamon sugar seemed boring, but then I realized a maple glaze would pair perfectly. So, let's make some gluten free maple glazed donuts!
Why Use Sweet Potato in Donuts?
Sweet potato does more than add seasonal flavor to these donuts. Its natural moisture and starches help create a soft, tender texture without gluten. Plus, the natural sugars caramelize as they bake, creating a perfectly golden, bakery-style finish.
These gluten free donuts have a subtle, but grounding sweet potato flavor. It's not overpowering and is a perfect way to sneak veggies in with picky eaters. I find sweet potato provides a slightly richer flavor than pumpkin which is what makes these donuts so lovely as it gets colder out.
Why You'll Love These Sweet Potato Donuts with Maple Glaze
- Allergy friendly: these baked sweet potato donuts are gluten free, dairy free, nut free, and corn free. Free of most of the top allergens, these healthy donuts are perfect to make for a brunch gathering or holiday get together since they are allergy friendly.
- Refined sugar free: These donuts and the maple glaze are both made without refined sugar, using coconut sugar and maple syrup for sweetness.
- Soft and fluffy: Sweet potato adds moisture and helps create a tender donut without frying.
- Healthy donuts: sweet potato is loaded with fiber, anti-oxidants, and vitamins like vitamin A and vitamin C.
- Baked, not fried: with no yeast or frying, these are the easy sweet potato donuts baked right in a donut pan!
- Easy to make: you can whip up a batch of these baked donuts in 30 minutes. They'll be ready for Thanksgiving brunch in no time!
- Perfect fall flavor: Warm cinnamon and sweet potato pair beautifully with the maple glaze.
Ingredients for Baked Gluten Free Sweet Potato Donuts
- Gluten free flour: be sure to use 1:1 gluten free all purpose flour with xanthan gum for best results.
- Tigernut flour: adds tenderness and subtle sweetness while keeping these donuts nut free. Almond flour can be substituted 1:1 if you don't need the recipe to be nut free.
- Sweet potato: you'll need a cooked orange-fleshed sweet potato for the best flavor and color. Different varieties contain different amounts of moisture, so I recommend sticking with orange sweet potato for this recipe. See the FAQ below for information about using canned sweet potato puree.
- Egg: 1 large egg is used to help with the rise and lightness of these donuts.
- Olive oil: provides a lighter texture for baked gluten free donuts.
- Maple syrup: used for both the donut batter and maple glaze, be sure to use pure maple syrup and not pancake syrup.
- Powdered sugar: used for the maple glaze. For a refined sugar-free glaze, make your own powdered sugar by blending 1 cup coconut or maple sugar with 1 tablespoon tapioca or arrowroot starch.
- Coconut oil or dairy free butter: just a couple tablespoons is used in the glaze.
- Baking powder, baking soda, cinnamon, salt, vanilla extract
How to Make Gluten Free Sweet Potato Donuts
- Bake or steam the sweet potato until completely tender. Let cool and remove the skin.
- Preheat oven to 350F and oil a donut pan.
- Whisk together the dry ingredients in a medium bowl.
- Mash the cooked sweet potato until completely smooth with no large chunks remaining. Add it to a large bowl with the egg, olive oil, maple syrup, and vanilla. Beat with a hand mixer until the sweet potato is evenly incorporated and the mixture is smooth.
- Add the dry ingredients to the wet and mix on low until just combined.
- Pipe the batter into the donut pan, filling each cavity about ¾ full. Bake for 12-14 minutes, until a toothpick comes out with a few crumbs on it.
- Let donuts cool for 5-10 minutes in pan then flip them onto a wire rack to finish cooling.
- Once donuts are completely cooled, mix together the maple glaze ingredients in a small bowl until you have a consistency that holds its shape but is dippable. If it's too runny, add more powdered sugar. If it's too solid, add a little bit of maple syrup at a time to thin the glaze out.
- Dip donuts into icing then place on parchment paper to set. Add any extra toppings you want right away while glaze is still wet.
Substitutions
- Tigernut flour: you can use almond flour instead if tolerated.
- Sweet potato: pumpkin or butternut squash will also work great.
- Olive oil: I haven't tested this recipe with another fat. Melted dairy-free butter may work, but I recommend sticking with olive oil for the tested recipe. Coconut oil will likely create a denser donut.
- Egg: I have not tested a vegan donut variation.
Flavor Variations for Maple Glazed Sweet Potato Donuts
- Toppings: make sweet potato donuts with a maple pecan topping by adding crushed pecans and flaky salt. You could even try mixing some crushed pecans into the batter! Alternatively, add candied pumpkin seeds, chocolate shavings, or coconut shreds before the maple glaze sets.
- Glaze variations: Skip the maple glaze and toss these donuts in cinnamon-sugar like in my Gluten Free Cinnamon Sugar Donuts recipe. Or make chocolate sweet potato donuts by using chocolate icing (try my chocolate frosting recipe). A simple, classic glaze would also taste wonderful and highlight the donut itself.
Serving, Storage, and Making Ahead Tips
These donuts taste best fresh with a hot cup of coffee, some chai tea, or even a cold glass of milk. I also love eating these for dessert with a scoop of my vanilla ice cream or pumpkin ice cream. Make them for a fall or Thanksgiving brunch (or even for Christmas brunch!) or just for a cozy Sunday morning treat.
Store leftover donuts at room temperature for up to 2 days or in the fridge for up to 5 days. I highly suggest not glazing until ready to eat or only a day ahead. Storing them any longer than 2 days with glaze will make the donuts soggy. You can freeze them un-glazed for up to 3 months.
You can also make these donuts ahead of time. Bake them a day or two before serving, but don't add the glaze until the day of.
Tips for Perfect Gluten-Free Baked Donuts
- Always measure flour by spooning into the cup and leveling. This prevents over-packing of flour which can result in dry donuts.
- Don’t over mix or they’ll turn gummy. Mix until just combined when adding the dry ingredients.
- Don’t overfill the pan- aim for ¾ full for the best rise.
- Let donuts cool before glazing so the icing sets perfectly glossy and doesn't run off.
FAQ
Yes, these baked sweet potato donuts are gluten free as written. As always, check ingredient labels for any cross contamination.
Yes, they are completely dairy free as written.
I have not tested an egg-free version of these donuts, so I can't recommend a specific egg substitute. If you experiment with one, let me know how it turns out!
Stick to orange sweet potatoes for the best result. They provide the unique flavor for this donut recipe and the right moisture level.
I haven't tested this recipe with canned sweet potato puree, so I can't guarantee the results. If you want to try it, choose a plain puree without added sugar or spices and use the gram measurement in the recipe card rather than measuring by volume.
It's super easy! Just blend together 1 cup of coconut sugar or maple sugar with 1 tablespoon of tapioca starch until you have a fine powder. It's that simple.
Gluten-free donuts can become dense or chewy if the batter is overmixed, the flour is over-measured, or too much sweet potato is added. See the Tips section above. Be sure to follow my exact measurements in the recipe. If you end up with too much sweet potato it adds liquid to the batter, weighing it down and leading to a denser or gummier donut. You also may have over mixed the batter. When mixing the dry ingredients in, mix until just combined.
You can, but the batter doesn't hold up great to piping on its own. You can pipe the batter into circles on a parchment lined baking sheet, just be aware the donuts may spread and be flatter. Or you can opt for donut holes by piping batter into a well-oiled mini muffin pan. Be aware that cooking times may change, so check the donut holes at 8-10 minutes since they are smaller.
No problem! Just use a gallon size plastic bag. Add batter to the bag then cut the tip off to pipe your donuts into the donut pan. See this video for tips.
You can freeze the donuts, but they taste best fresh. If freezing, freeze unglazed for up to 3 months. Thaw completely before glazing and serving.
You sure can! See my substitutions section above for more information.
More Gluten Free Fall Desserts
If you're looking for apple recipes, try my Gluten Free Apple Cinnamon Muffins or Easy Gluten Free Apple Crumble Cake
If you're in the mood for pumpkin, try my Gluten Free Chocolate Chip Pumpkin Bread or Gluten Free Pumpkin Turmeric Cake
I put the full grocery list in one link so you can order everything in one tap. Just click here!
If you try this recipe, let me know what toppings you added and how you served them! Drop a rating and review below and leave any questions in the comments.
Baked Gluten Free Sweet Potato Donuts with Maple Glaze
Ingredients
Donuts
- ¾ cup 1:1 gluten free flour
- ½ cup tigernut flour or almond flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 160 grams cooked and mashed orange sweet potato about ⅔ cup
- 1 egg
- 3 tablespoon olive oil
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
Maple Glaze
- ½ cup powdered sugar*
- 2 tablespoon melted (dairy free) butter or coconut oil**
- 2-4 teaspoon maple syrup
Instructions
- Bake or steam your sweet potato. Let cool completely and remove the skin.
- Preheat oven to 350F and oil a donut pan.
- Whisk together the dry ingredients in a medium bowl.
- Mash sweet potato well then beat together all of the wet ingredients in a large bowl with a hand mixer or in a stand mixer. Make sure to beat well for a couple of minutes so sweet potato is well incorporated.
- Add the dry ingredients to the wet and mix on low to combine.
- Pipe donuts into donut pan and bake for 12-14 minutes, until a toothpick comes out with a few crumbs on it. You may need to bake in batches as this recipe makes about 8 donuts.
- Let donuts cool for 5-10 minutes in pan then flip them onto a wire rack to finish cooling.
Maple Glaze
- When ready to ice, mix together glaze ingredients in a small bowl until you have a consistency that holds its shape and isn't too runny, but is dippable. If it's too thick, add another teaspoon of butter or maple syrup as needed.
- Dip donuts into glaze then place on parchment paper to set. Add any extra toppings you want right away while glaze is still wet.
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