# What You Need:
→ Wet Ingredients
01 - 1 cup cooked and mashed sweet potato (approx. 1 medium sweet potato)
02 - 2 large eggs
03 - 1/3 cup brown sugar
04 - 1/3 cup unsweetened applesauce
05 - 1/4 cup unsalted butter, melted
06 - 1/3 cup milk (dairy or plant-based)
07 - 1 teaspoon vanilla extract
→ Dry Ingredients
08 - 1 1/4 cups all-purpose flour
09 - 1 teaspoon ground cinnamon
10 - 1/2 teaspoon ground nutmeg
11 - 1 teaspoon baking powder
12 - 1/2 teaspoon baking soda
13 - 1/4 teaspoon salt
→ Cinnamon Sugar Coating
14 - 1/4 cup granulated sugar
15 - 1 teaspoon ground cinnamon
16 - 2 tablespoons unsalted butter, melted (for brushing)
# Directions:
01 - Preheat the oven to 350°F. Thoroughly grease a mini donut pan to prevent sticking.
02 - In a large bowl, whisk together mashed sweet potato, eggs, brown sugar, applesauce, melted butter, milk, and vanilla extract until the mixture is smooth.
03 - Sift together the all-purpose flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a separate bowl.
04 - Add the dry ingredients into the wet mixture and stir gently until just combined, avoiding overmixing to maintain light texture.
05 - Transfer batter into a piping bag or resealable plastic bag with the corner cut off, then pipe evenly into the prepared mini donut pan cavities, filling each about three-quarters full.
06 - Bake for 10 to 12 minutes, or until the donuts spring back lightly when touched and a toothpick inserted in the center comes out clean.
07 - Allow the donuts to cool for 5 minutes in the pan, then transfer to a wire rack to cool slightly.
08 - While the donuts are still warm, brush each lightly with melted butter and toss in the cinnamon sugar mixture until fully coated.
09 - Serve the donuts warm or at room temperature for best flavor and texture.
