For the Pineapple Topping:
1/4 cup unsalted butter, melted
1/3 cup brown sugar
Pineapple rings (fresh or canned, patted dry)
Maraschino cherries (optional)
For the Donut Batter:
1 cup mashed cooked sweet potato (roasted or boiled and mashed)
1/2 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1/3 cup vegetable oil or melted butter
1/4 cup whole milk (or non-dairy alternative)
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
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Instructions
1. Prep the Pan:
Preheat oven to 350°F (175°C). Grease a donut pan generously.
2. Make the Topping:
In each donut mold, spoon a small amount of melted butter and brown sugar (just enough to cover the bottom). Place a pineapple ring in each mold. If using cherries, place one in the center of each pineapple ring.
3. Make the Batter:
In a bowl, whisk together the mashed sweet potato, sugars, eggs, oil, milk, and vanilla.
In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Fold the dry ingredients into the wet until just combined (don’t overmix).
4. Assemble:
Spoon or pipe the batter over the pineapple rings in the pan, filling each mold about 3/4 full.
5. Bake:
Bake for 16–20 minutes, or until a toothpick comes out clean and tops spring back when lightly pressed.
6. Cool & Flip:
Let the donuts cool in the pan for 5–10 minutes. Carefully invert onto a wire rack or parchment-lined tray. The pineapple should now be on top!
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🍍 Tips & Variations
Glaze Option: Drizzle with a light rum glaze or powdered sugar glaze for extra sweetness.
Spice it up: Add a pinch of ground ginger or cloves for deeper spice notes.
No donut pan? Use a muffin tin, but reduce the amount of topping slightly and skip the center hole.
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