3/4 c. white flour or whole wheat pastry flour
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/8 tsp. salt
1/2 c. cooked mashed sweet potato (from 1 medium to large sweet potato)
1/4 c. Espresso Balsamic
1 1/2 Tbsp. Sweet Butter Olive Oil
1 tsp. vanilla
1 - 2 Tbsp. milk
2.5 oz. of 72% dark chocolate or use 1/3 c. chocolate chips
1/3 c. coconut flakes, optional
Saltwest Toasted Coconut Sea Salt
Preheat oven to 375 F. Grease a donut pan with nonstick cooking spray.
In a large bowl, whisk together flour, baking powder, cinnamon, salt and set aside.
In a separate bowl, mix together the sweet potato, egg, Sweet Butter Olive Oil, milk, Espresso Balsamic and vanilla. Mix until smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Avoid over mixing here as it can make the donuts tough instead of light and fluffy.
Spoon the batter into the donut pan, filling almost to the top. Bake for 11 - 14 minutes or until cake tester comes out clean. Turn the donuts onto a wire rack to cool completely.
Once the donuts are cooled, melt chocolate in a small saucepan over very low heat stirring continuously until the chocolate is melted. Once melted, transfer the chocolate to a warm bowl and dip each donut in the chocolate, then transfer to a wire rack. Repeat with remaining donuts.
Immediately top each donut with a sprinkle of Saltwest Toasted Coconut Sea Salt.