Old-Fashioned Sweet Potato Sour Cream Donuts - Reformation Acres Print
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sweet potato sour cream donuts (7 of 9) in a stack

Old-Fashioned Sweet Potato Sour Cream Donuts

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    • Vanilla Glaze
    • 4 cups powdered sugar
    • pinch of salt
    • 1 teaspoon vanilla
    • ⅓ cup hot water, or more
    • Donuts
    • 2 ¼ cups all-purpose flour
    • ½ cup evaporated cane juice, or sugar (Buy cane juice here.)
    • 1 ½ teaspoons baking powder
    • 1 teaspoon salt
    • 1 teaspoon cinnamon
    • ¾ teaspoon nutmeg
    • ¼ teaspoon ginger
    • 2 Tablespoons lard
    • 2 eggs
    • ⅔ cup sour cream
    • 1 cup mashed sweet potatoes, or enough to make a soft dough
    • lard for frying, (Learn how to render lard here.)


    1. To make the glaze, whisk the powdered sugar and salt together until it’s aerated. Stir in the vanilla and enough hot water to make a glaze that is thick enough to drizzle, but not watery.
    2. To make the donuts, whisk the flour, sugar, baking powder, cinnamon, nutmeg, and ginger together in a bowl.
    3. Cut in the lard until it’s crumbly.
    4. In a separate bowl, stir the eggs, sour cream, and sweet potatoes together until the mixture is smooth.
    5. Stir the wet ingredients into the dry ones until they are combined and form a soft dough. You may need to add some more mashed sweet potatoes to get a consistency of biscuit dough.
    6. Bring all of the dough together in a ball and flatten it into a disc.
    7. Wrap it in plastic wrap and refrigerate for 30 minutes up to 24 hours.
    8. Heat a few inches of lard in a saucepan until it reaches 325 degrees.
    9. Roll out the dough to ½ an inch and cut donuts into rounds and holes with a 2 ¾” biscuit cutter and a 1 1/2″ biscuit cutter.
    10. Fry the rounds (and holes) in the fat until they float plus 15 seconds and then carefully turn them.
    11. Fry them for 90 seconds and then flip them again.
    12. Fry for a final 60 seconds until transferring them to a cooling rack or towel.
    13. As soon as they are cool enough to handle, dredge one side in the Vanilla Glaze.
    14. Allow them to cool enough to harden the glaze until it crackles.
    • Author: Reformation Acres
    • Category: Donuts