So, last year I finally splurged and bought a Wilton donut pan (it was a whopping $5 after using my A.C. Moore coupon.) I had been pinning baked donut recipes for awhile but for some reason couldn’t justify buying another kitchen item I thought I’d only use occasionally.
Turns out to be a purchase that I’ve happily used more than occasionally. The first recipe I made were these exquisite Gluten-free Totally Coconut Donuts from Gretchen @ Kumquat. Next, I moved onto butternut squash baked donuts. My latest batch included a version of these Dark Chocolate Donuts from Cindy @ Pick Fresh Foods.
Now as a dietitian, I’m not saying baked donuts are an everyday health food – this is the Sweet Splurges column after all - but between being baked vs. fried and the variety of nutrient-rich ingredients that I've seen being used (fruit, veggies, whole grain flours, etc.), baked donuts can easily be an enjoyable, occasional option in a healthy diet.
Speaking of nutritious ingredients, here I give you the humble potato. With St. Patty’s Day around the corner, potatoes are hot right now. But they can get a bad rap since often they are drowned in mayo or double fried in fat and because they are a white food. This is unfortunate as potatoes are a pretty nutritious and versatile veggie - they are loaded with nutrients like potassium (more than a small banana), Vitamin C and fiber (keep that skin on!)
While this donut recipe only calls for one potato for 12 servings, why not bake a few extras and make a dinner like Shepherd’s Pie Loaded Baked Potatoes from Katie @ Healthy Seasonal Recipes alongside your donuts for dessert?
Next baked donut recipes on deck for me to try:
- Swapping sweet potatoes in my mashed potato recipe
- Baked Banana Donuts with Peanut Butter Glaze from Sarah @ The Vanilla Bean
- Greek Yogurt Cinnamon Roll Donuts from Chung-Ah @ Damn Delicious
Have you ever made baked donuts? What kind? Please share!
Baked Mashed Potato Donuts
Makes 12 large donuts
- 1 cup mashed potato, about 1 large
- 1/2 cup brown sugar
- 1/2 cup nonfat plain Greek yogurt
- 1 egg
- 1 1/4 cup all purpose flour
- 3/4 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 Tablespoon unsalted butter, melted
- 3 Tablespoon sugar
- 2 teaspoon ground cinnamon
- 3/4 cup buttermilk
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, beat together mashed potato*, brown sugar, yogurt, and egg.
- In a separate bowl, whisk together flours, baking powder, nutmeg, baking soda and salt.
- Add dry ingredients to mashed potato mixture alternatively with buttermilk and beat until just incorporated (dough will be sticky.)
- Grease a 6 count donut pan with cooking spray. Fill each cavity with dough.
- Bake for 15 – 18 minutes until donuts start to turn golden brown. Remove from pan and cool on a rack.
- Repeat with remaining dough.
- Brush each donut with melted butter. Mix sugar and cinnamon together in a small bowl. Sprinkle each donut with about ¾ teaspoon of cinnamon sugar.
*For my mashed potato, I wrapped a russet potato in foil and baked in the oven for about 65 minutes at 400 degrees. I let it cool a bit and then mashed it for this recipe.