TZUTC: -0700   
   MSGID: 34135.fidonet_cooking@1:105/500 2d4c5d2c   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   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:   
        
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
   SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305   
   SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 206 300 307   
   SEEN-BY: 229/317 400 426 428 452 470 664 700 705 266/512 291/111 292/854   
   SEEN-BY: 320/219 322/757 342/200 460/58 633/280 712/848 902/26 5020/400   
   SEEN-BY: 5075/35   
   PATH: 105/500 81 229/426