Switch up your pumpkin game with these light, fluffy, and perfectly spiced Gluten Free Sweet Potato Donuts. Topped with a luscious maple glaze, these donuts are easy to make, baked for a healthier alternative, and completely gluten free, dairy free, and refined sugar free. These healthy donuts are the ultimate fall treat!
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 Sweet Potato: Flavor and Texture
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.
The natural starches in sweet potato help bind and tenderize the batter, mimicking the texture of traditional donuts without gluten or excess fat required. Plus, the natural sugars caramelize as they bake, creating a perfectly golden, bakery-style finish.
Why You'll Love These Sweet Potato Donuts
- 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 donuts: not only are these donuts allergy friendly, they are also refined sugar free (yes, even the maple glaze!). We stick to coconut sugar and maple syrup in this healthy donut recipe and overall they contain far less sugar than the average donut.
- Nutrient packed and healthier: sweet potato is loaded with fiber, anti-oxidants, and vitamins like vitamin A and vitamin C, all of which are great for supporting gut health, immune health, brain health, and vision. We also opt for heart health olive oil and bake these donuts instead of frying them.
- Easy sweet potato donuts: No yeast and no frying, these are the easiest donuts you'll ever make! You can whip up a batch of these baked donuts in 30 minutes. The batter is extremely easy and they bake quickly, so they'll be ready for Thanksgiving brunch in no time.
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.
- Tigernut flour: tigernut flour is a great nut-free flour with a sweet, grounding taste that pairs wonderfully with the sweet potato and maple. It's an allergy friendly alternative to almond flour, but you can also use almond flour instead.
- Sweet potato: you'll need 1 small sweet potato for this recipe. I used orange sweet potatoes in this recipe and I think that is the best option for the flavor combination. You can use white, Japanese, or purple sweet potatoes in a pinch, just be aware that the flavor may be different. see FAQ below for using canned sweet potato puree.
- Egg: 1 large egg is used to help with the rise and lightness of these donuts.
- Olive oil: heart healthy olive oil is the main fat in these 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: make your own refined sugar free version at home using coconut sugar or maple sugar. See FAQ below for how to make your own!
- Butter or coconut oil: just a couple tablespoons is used in the glaze.
- Baking powder, baking soda, cinnamon, salt, vanilla extract
How to Make Healthy Sweet Potato Donuts
- 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.
- Let donuts cool for 5-10 minutes in pan then flip them onto a wire rack to finish cooling.
- When ready to ice, mix together icing ingredients in a small bowl until you have a consistency that holds its shape but is dippable.
- 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! You could even use banana to make banana donuts if you aren't a root veggie/squash fan.
- Egg: I have not tested a vegan donut variation. See FAQ for more options.
- Olive oil: I have not tested melted coconut oil or butter, but either should work. The donuts may be slightly more dense. Just make sure all ingredients are at room temperature.
Flavor Variations for 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 bacon, 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 spreading on the icing from my Gluten Free Vanilla Raspberry Cake 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 head 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
I have not tested this recipe with canned sweet potato puree, but it should work! I'd opt for a brand with a drier puree and stick to the gram measurements I provide in the recipe card below.
I have not tested an egg-free donut variation, but I think an egg substitute would work. Be aware that the donuts may turn out a bit denser.
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.
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 to 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.
Sure! The batter doesn't hold up great to piping on its own, but you can pipe some batter into a mini muffin pan and bake them that way. 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.
More Cozy Fall Desserts
Gluten Free Apple Cinnamon Muffins
Gluten Free Chocolate Chip Pumpkin Bread
Healthy Gluten Free Pumpkin Turmeric Cake
Easy Gluten Free Apple Crumble Cake
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 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
- 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 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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