Vegan Sweet Potato Pecan Pie Donuts

The ultimate matrimony of sweet potato pie and pecan pie morphed into a fluffy, vegan DONUT. These decadent rounds of glory will have you hooked in just one blissful bite.  Ok friends, your all-time favorite pie, GO!

Mine would have to be apple, closely followed by chocolate pecan pie.

Believe it or not, I've never even tried sweet potato pie! I know it's more of a southern thang, so now that I'm living in good ol' Alabama, maybe this year will be my first.

From what I do know, I already love it. I'm all about it. In fact, I decided to make a donut out of it.Growing up, my Dad LOVED pecan pie. I have the sweetest memories of us sitting around the table after dinner eating a warm slice topped with a dollop of cool whip or vanilla ice-cream.

And then he found out his cholesterol was off the charts and we started only eating pie around the holidays. Way to stay strong, Pops!

If only I had known my way around in the kitchen back then and could have turned the delicacy into a healthy, portable treat. Something with the power of omega-rich flax, vitamin-filled sweet potato and fiberlicious oats.One of the best things about these donuts is they are made completely in the blender. Everything from the luscious batter to the sticky-sweet date glaze. Yep, the glaze is entirely made of DATES! It imitates the gooey texture and sweet, caramel-like taste of pecan pie filling to a T! GUYS, how awesome is FOOD?!

Though I am not vegan myself, creating vegan recipes encourages me to get ultra creative and step out of kitchen comfort zone, which I LOVE. Especially when it results in incorporating more natural, plant-based foods into chili, caesar salad, magic bars and tacos!These donuts are brimming with nutrients and pack over 4 grams of fiber each. They also call for a small, but mighty, dose of turmeric because I can't resist its wonderful anti-inflammatory properties and gorgeous golden hue.

Enjoy these plant-powered donuts as a nutritious breakfast, mid-morning snack or post-dinner treat to satisfy the sweet tooth. Your friends, family and taste buds will never believe they are eating a healthy, vegan treat!

Vegan Sweet Potato Pecan Pie Donuts

Vegan sweet potato donuts topped with a sticky-sweet date glaze and crushed pecans. These swoon-worthy donuts taste like pie

5 from 1 vote

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Course: Breakfast

Cuisine: American

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Servings: 6 donuts

Calories: 205kcal

Author: Jamie Vespa MS, RD

Ingredients

• ▢ **Date Glaze**
• ▢ ½ cup pitted dates
• ▢ 3-4 tablespoon hot water
• ▢ **Donuts**
• ▢ 1 flax egg 1 tablespoon ground flax + 2.5 tablespoon water
• ▢ 1 ¼ cup old fashioned oats
• ▢ ½ cup roasted sweet potato
• ▢ ¼ cup + 1 tablespoon unsweetened almond or cashew milk
• ▢ 3 tablespoon pure maple syrup
• ▢ 1 tablespoon melted coconut oil
• ▢ 1 teaspoon vanilla extract
• ▢ ½ teaspoon cinnamon
• ▢ ½ teaspoon ground turmeric
• ▢ Pinch of sea salt
• ▢ 1 teaspoon baking powder
• ▢ 3 tablespoon crushed pecans

Instructions

• Soak dates in a bowl of warm water for 15 minutes. Drain.
• Combine ground flax and water in a small bowl and stir. Let rest for 5 minutes to thicken.
• Preheat oven to 350 degrees F. Coat a 6-cavity donut pan with nonstick cooking spray.
• Add pitted dates to food processor. Pulse/mix on low until small bits remain. Then stream in 3-4 tablespoon hot water while the blender is on until a paste is made. You will need to scrape the down sides and encourage it along periodically. Transfer to a small bowl or squeeze bottle if you have one. Clean out food processor.
• Add oats to food processor and blend until ground. Add sweet potato and blend until smooth. Add flax egg, almond milk, maple syrup, coconut oil, vanilla, cinnamon, turmeric and a pinch of sea salt. Blend until smooth. Add baking powder and blend for another 5-10 seconds, until combined.
• Divide batter evenly into donut slots. I like to spray the back of a teaspoon with cooking spray and use that to smooth out the batter.
• Bake for 13-15 minutes. Cool completely before removing donuts from pan and transferring to a wire rack. Drizzle or spoon 2-3 teaspoon of date glaze on each donut. Top with crushed pecans. Serve!

Notes

To ensure donuts are gluten free (if necessary), use certified gluten free oats (such as Bob's Red Mill)
You will likely have date glaze leftover -- use it for a topping on fruit, yogurt or toast!

Nutrition

Serving: 1g | Calories: 205kcal | Carbohydrates: 36g | Protein: 3g | Fat: 6.5g | Saturated Fat: 2.5g | Sodium: 130mg | Fiber: 4g | Sugar: 19g

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