Ingredients

How to make it

  • Combine sweet potato, almonds, sugar, milk, pernod, aniseed, lemon zest and cinnamon.
  • Refrigerate at least 1 hour. Then sift flour, sugar, baking powder and salt into a large bowl.
  • Sprinkle in lemon zest then cut in shortening and butter with a pastry blender or fork.
  • Add water a tablespoon at a time adding only minimum needed to barely hold dough together.
  • Wrap the dough in plastic and refrigerate it for at least 1 hour or overnight.
  • Roll dough out 1/4" thick on a floured pastry board or counter.
  • With biscuit cutter cut out 4” rounds and top each round with 2 tablespoons filling.
  • Fold round in half then pinch edges to seal and crimp with a fork.
  • Add vegetable oil to heavy saucepan to a depth of at least 4” and heat to 350.
  • Fry doughnuts until lightly browned then drain and sprinkle with powdered sugar while warm.

Reviews & Comments 7

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  • foodinnewengland 14 years ago
    WOW! My hubby loves sweet potatoes, i bet these will knock his socks off! Oh wait, he isn't wearing any! I love making doughnuts, saving this one for fall!
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    " It was excellent "
    midgelet ate it and said...
    sounds fabulous!
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  • ttaaccoo 14 years ago
    Very very tempting, to be sure. Have you made these, meow? 55555 for the imagination!!
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  • carolyn_elliott 14 years ago
    THIS sounds delicious. I love anything with sweet potatoes! Any more heirloom recipes?
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    " It was excellent "
    lacrenshaw ate it and said...
    I'm with quazie on this one, meow.. just ditto what she said but I'm throwing in a ^10 with my thanks!
    L
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    " It was excellent "
    quaziefly ate it and said...
    This recipe is proof that there is no end to what you can do with the versitile sweet potato. Great post! Our high five!
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    " It was excellent "
    momo_55grandma ate it and said...
    wow great pumpkin doughnut Chef thanks high5
    Was this review helpful? Yes Flag

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