That sounds delicious! Here’s a simple and tasty recipe for Sweet Potato Pineapple Upside-Down Donut Rings—a fun twist combining sweet potatoes, pineapple, and donuts.
Sweet Potato Pineapple Upside-Down Donut Rings
Ingredients
For the donut rings:
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1 cup cooked sweet potato, mashed (about 1 medium sweet potato)
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2 cups all-purpose flour
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1/2 cup sugar
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2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1 tsp cinnamon (optional)
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1/2 tsp nutmeg (optional)
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2 large eggs
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1/2 cup milk (or almond milk)
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1/4 cup melted butter or oil
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1 tsp vanilla extract
For the pineapple topping:
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1 can (about 20 oz) pineapple rings in juice, drained (reserve juice)
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1/2 cup brown sugar
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1/4 cup butter
Instructions
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Prepare the pineapple topping:
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In a skillet over medium heat, melt the butter and brown sugar together until bubbly and caramel-like.
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Add pineapple rings and cook for 2–3 minutes per side until caramelized and golden.
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Remove pineapple rings and set aside. Keep the caramel sauce in the pan.
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Make the donut batter:
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
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In another bowl, mix the mashed sweet potato, eggs, milk, melted butter, and vanilla extract.
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Combine wet ingredients into dry ingredients and stir until just combined (don’t overmix).
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Assemble the donut rings:
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Preheat your oven to 350°F (175°C).
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Use a donut pan or a muffin pan if you don’t have a donut pan.
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Spoon some of the caramel sauce into each donut mold.
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Place one pineapple ring into each mold on top of the caramel.
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Pour the donut batter over the pineapple, filling each mold about 3/4 full.
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Bake:
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Bake for 15–18 minutes or until a toothpick inserted into the donut comes out clean.
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Remove from oven and allow to cool for 5 minutes.
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Invert and serve:
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Carefully flip the donuts onto a plate so the pineapple and caramel side is on top.
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Serve warm, optionally with a drizzle of honey or maple syrup.
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