Old-Fashioned Sweet Potato Donuts with Salted Brown Butter Honey Glaze
These Old-Fashioned Sweet Potato Donuts with Salted Brown Butter Honey Glaze are the definition of comfort in every bite. Made with tender sweet potato, the donuts are soft, fluffy, and full of natural warmth. They’re fried until beautifully golden with slightly crisp edges, then dipped in a silky salted brown butter honey glaze. Served warm with a hot cup of coffee, these donuts are cozy, nostalgic, and the perfect fall morning treat.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Cake flour (see homemade version in the notes section of the recipe card below)
Baking powder
Salt
Pumpkin pie spice or cinnamon
Granulated sugar
Brown sugar
Salted butter
Eggs
Vanilla bean paste or extract
Sweet potato puree, homemade or canned (see homemade version in the notes section of the recipe card below)
Sour cream or Greek yogurt
Avocado oil, for frying
Powdered sugar
Honey
Milk of choice
Why You’ll Love Old-Fashioned Sweet Potato Donuts with Salted Brown Butter Honey Glaze:
Soft and Fluffy Texture: The sweet potato keeps these donuts tender and pillowy inside, while the frying gives them a light, airy bite.
Golden and Crisp Outside: Fried to perfection, the donuts develop a beautiful golden brown crust that contrasts perfectly with the soft interior.
Rich Brown Butter Flavor: Brown butter in the glaze adds a nutty, toasty depth that elevates the sweetness of the honey.
Sweet and Salty Balance: The glaze combines golden honey with a touch of sea salt, creating the perfect sweet-and-savory finish.
Warm and Cozy Flavor: Sweet potato adds natural richness and pairs beautifully with fall spices, making these donuts a seasonal favorite.
Better Than Store-Bought: Freshly fried and glazed, these donuts are miles beyond anything you’ll find at a bakery.
Coffee’s Best Friend: Served warm with a hot cup of coffee, they’re the ultimate cozy breakfast or afternoon treat.
Crowd-Pleasing: A nostalgic twist on old-fashioned donuts that feels both familiar and special for fall gatherings.
Make-Ahead Friendly: The dough can be prepped in advance and fried fresh the next morning for convenience.
Perfect for Fall Holidays: Unique enough for Thanksgiving breakfast or dessert, but simple enough for a weekend indulgence.
Tips for Making Old-Fashioned Sweet Potato Donuts with Salted Brown Butter Honey Glaze:
Chill the Dough: After mixing, refrigerate the dough for at least 1 hour. This helps firm it up, making it easier to handle and shape, and also improves flavor.
Use Well-Mashed Sweet Potato: Make sure the sweet potato is mashed or pureed until smooth with no lumps. This ensures an even texture in the dough.
Measure Flour Accurately: Weigh your flour if possible. Too much flour will make the donuts dense and dry instead of light and tender.
Cut Evenly: Roll out the dough to an even thickness (about ½ inch) and cut uniform donuts so they fry at the same rate.
Fry at the Right Temperature: Heat oil to 350°F–365°F and fry each donut for 1.5–2 minutes per side (3–4 minutes total). Use a thermometer to keep the temperature steady—too low makes greasy donuts, too high makes them dark before they’re cooked through.
Don’t Overcrowd the Oil: Fry a few donuts at a time so the oil temperature doesn’t drop too much.
Drain Properly: Place fried donuts on a wire rack over a baking sheet instead of paper towels to keep the bottoms crisp.
Glaze While Warm: Dip donuts into the salted brown butter honey glaze while they’re still slightly warm so the glaze sets beautifully.
Work in Batches with the Glaze: If the glaze thickens as it sits, gently rewarm or whisk it to bring back its silky consistency.
Serve Fresh: These donuts are best enjoyed warm on the day they’re made, paired with coffee for the ultimate fall treat
How to Store Old-Fashioned Sweet Potato Donuts with Salted Brown Butter Honey Glaze:
Room Temperature: Store unglazed donuts in an airtight container lined with parchment paper for up to 2 days. If they’re glazed, it’s best to enjoy them the same day since the glaze softens over time.
Refrigerator: Keep glazed or unglazed donuts in an airtight container in the fridge for up to 4 days. Warm briefly in the microwave or oven before serving to restore their soft texture.
Freezer (Unglazed): Freeze cooled, unglazed donuts in a single layer on a baking sheet until solid. Transfer to a freezer-safe bag or container and freeze for up to 2 months. Thaw at room temperature, then rewarm and glaze before serving.
Freezer (Glazed): While not ideal, you can freeze glazed donuts for up to 1 month. Wrap individually in plastic wrap and store in a freezer bag. Thaw overnight in the fridge and warm slightly before serving.
Glaze Storage: The salted brown butter honey glaze can be made ahead and stored in a sealed jar in the fridge for up to 1 week. Warm gently and whisk before dipping donuts.
FAQs:
Q: Can I make the donut dough ahead of time?
A: Yes. You can prepare the dough, cover it tightly, and refrigerate for up to 24 hours before frying. This helps develop flavor and makes frying easier the next day.
Q: Do I really need to chill the dough?
A: Absolutely. Chilling the dough for at least 1 hour makes it easier to roll and cut while also helping the donuts keep their shape when frying.
Q: What oil is best for frying sweet potato donuts?
A: Neutral oils like avocado, coconut, canola, vegetable, or peanut oil work best since they can handle high heat without adding extra flavor.
Q: What temperature should I fry the donuts at?
A: Keep the oil between 350°F–365°F and fry for 1.5–2 minutes per side (3–4 minutes total). A thermometer is essential to keep the oil steady for even cooking.
Q: Can I bake these instead of frying?
A: Traditional old-fashioned donuts are fried for the best texture. Baking won’t give the same golden crust or fluffy interior, though you could experiment with a baked version if desired.
Q: How do I keep the donuts from getting greasy?
A: Make sure the oil is hot enough before frying. If the oil is too cool, the donuts will absorb more oil and turn greasy.
Q: Can I freeze sweet potato donuts?
A: Yes. Unglazed donuts freeze best—store them in a freezer-safe bag for up to 2 months. Reheat in the oven and glaze right before serving.
Q: How long does the glaze last?
A: The salted brown butter honey glaze can be stored in a sealed jar in the refrigerator for up to 1 week. Rewarm gently before dipping donuts.
Q: Can I make these without honey in the glaze?
A: Yes. You can swap the honey with maple syrup for a slightly different but equally delicious flavor.
Check out my other donut recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these old-fashioned sweet potato donuts with salted brown butter honey glaze. Happy baking!
