Sweet Potato Rice Donuts

Sweet Potato Rice Donuts
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  • 3/4 lb sweet potatoes, cooked and peeled
  • 2 cups rice flour
  • 1/3 cup all purpose flour
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1-1 1/3 cup hot milk
  • Oil for frying
For the cinnamon sugar:
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cinnamon


  1. Combine flours, sugar, baking powder, and salt in a large bowl.
  2. Mash sweet potato and add to the flour mixture and rub together until the flours become fine crumbs.
  3. Slowly add hot milk (1/4 cup of milk each time) to the mixture and mix together with a spoon first, then using hand bring the dough together to form a ball shape. The amount of milk depends on the moisture level of your potatoes. It should resemble the bread dough consistency.
  4. Make them into 1″ balls with the dough. Set aside and cover with a towel.
  5. Heat oil in a wok or fryer over medium low temperature. Drop a few dough balls and start rolling with a metal utensil to brown them evenly, about 5 minutes. Make sure your oil is not too hot. 145ºC is the ideal temperature.
  6. Transfer the donuts to a plate lined with paper towel to remove extra oil on the surface. Roll them in cinnamon sugar to coat evenly all over. Serve warm or at room temperature.