Ingredients
3 tablespoons butter, softened1 cup sugar3 large eggs, room temperature1 cup mashed sweet potatoes1/2 cup buttermilk1 teaspoon vanilla extract3-1/2 cups self-rising flour2 tablespoons pumpkin pie spice3/4 teaspoon saltOil for deep-fat fryingTOPPING:1 cup sugar4 teaspoons ground cinnamon
Preparation
In a large bowl, beat butter and sugar until blended. Beat in eggs, sweet potatoes, buttermilk and vanilla. In another bowl, whisk flour, pie spice and salt; gradually beat into creamed mixture.
Turn onto a well-floured surface; pat to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels. In a small bowl, mix sugar and cinnamon; dip warm doughnuts in topping mixture to coat both sides.
