Sweet Potato Mochi Donuts Recipe

Prepare sweet potato

Cook 1 medium sweet potato (about 8–10 oz) until very tender by steaming, baking, or microwaving. Scoop out flesh and mash thoroughly. Measure 1 cup of mashed sweet potato, pressing out excess water with a towel if necessary. Let cool to warm or room temperature.

Make dough

In a large bowl, whisk together 2 cups glutinous rice flour, 1 cup granulated sugar, 1 tsp baking powder, and 1 tsp salt until evenly combined. In a separate bowl, whisk the cooled mashed sweet potato, 1 cup whole milk, 3 tbs melted butter, 1 tsp vanilla extract, and 1 large egg until smooth. Pour the wet mixture into the dry ingredients and stir with a spatula until a thick, sticky, slightly elastic dough forms. If the dough is too dry and crumbly, add milk 1 tbs at a time; if too wet and batter-like, add glutinous rice flour 1 tbs at a time. The dough should be soft but moldable.

Shape donuts

Lightly flour your work surface with a dusting of glutinous rice flour. Turn the dough onto the surface and gently press into a rectangle about 3/4-inch thick. Use a 2 1/2-inch round cutter to cut donuts, and a 1/2-inch cutter for the holes. Re-shape scraps once or twice; avoid overworking to keep chewiness. Place cut donuts on a parchment-lined baking sheet dusted with a bit of flour; keep covered with a towel to prevent drying while you finish shaping.

Heat oil

In a deep 10–12 inch heavy-bottomed skillet or pot, add about 3–4 cups vegetable oil to reach a 1 1/2–2 inch depth. Heat oil over medium heat to a steady 340–350°F (170–177°C). If you don’t have a thermometer, test with a small piece of dough: it should float and sizzle steadily without browning immediately.

Fry donuts

Fry donuts in batches of 3–5, careful not to overcrowd. Gently lower donuts into oil with a slotted spoon or spatula. Fry 1–1 1/2 minutes per side until golden brown and puffed, turning once. Transfer to a wire rack set over a sheet pan or to paper towels to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining donuts.

In a small skillet over medium-low heat, melt 1 tbs unsalted butter. Add 1 cup pecan halves and 1 tbs brown sugar, stirring to coat. Sprinkle 1 tsp garam masala and a pinch of salt over the nuts and continue to cook, stirring, for 3–4 minutes until the sugar has melted and the pecans are fragrant and glossy. Remove from heat and spread on parchment to cool; chop coarsely once cooled if desired.

In a small heavy saucepan over medium heat, add 3 tbs granulated sugar. Stir constantly or swirl the pan (avoid splashing) until the sugar melts and turns an amber caramel color, about 4–6 minutes. Immediately remove from heat and carefully whisk in 2 tbs unsalted butter until combined. Slowly add 3 tbs heavy cream while whisking (mixture will bubble vigorously). Stir until smooth, then add a pinch of sea salt and 1 tsp vanilla extract. Taste and adjust salt or cream for consistency. Keep warm; if it thickens too much, rewarm gently and whisk in a teaspoon or two of cream.

To serve, place warm sweet potato mochi donuts on a platter. Drizzle donuts with the warm caramel sauce, sprinkle garam masala pecans over the top, and dust lightly with powdered sugar if using. Serve immediately so donuts remain crisp outside and chewy inside.

Storage: Leftover donuts are best eaten the same day. To keep their chew, store cooled donuts in an airtight container at room temperature for up to 24 hours and reheat briefly in a 325°F oven for 5–7 minutes. Store caramel sauce in the refrigerator for up to 1 week; gently reheat before using. Pecans keep in an airtight container at room temperature for up to 3 days.