Easy paleo pumpkin spice glazed donuts made with white sweet potato. A healthy donut recipe that tastes like the real deal! Perfect donut recipe for fall celebrations!

• 1 small white sweet potato raw (or regular sweet potato)
• 1/4 cup coconut flour
• 1/4 cup coconut sugar
• 2 tablespoons arrowroot flour
• 2 tablespoons maple syrup
• 2 tablespoons coconut oil
• 2 tablespoons water optional: to thin the batter, if your is too thick
• 2 large eggs
• 1 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda

• 1/2 cup coconut butter coconut manna
• 1/4 cup maple syrup
• 2-3 tablespoons boiling water
• 1/8 teaspoon ground nutmeg
• dash of pumpkin pie spice
• pinch of sea salt

This is the donut pan I use.

This is the donut pan I use.

• 1 small white sweet potato raw (or regular sweet potato)
• 1/4 cup coconut flour
• 1/4 cup coconut sugar
• 2 tablespoons arrowroot flour
• 2 tablespoons maple syrup
• 2 tablespoons coconut oil
• 2 tablespoons water optional: to thin the batter, if your is too thick
• 2 large eggs
• 1 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda

• 1/2 cup coconut butter coconut manna
• 1/4 cup maple syrup
• 2-3 tablespoons boiling water
• 1/8 teaspoon ground nutmeg
• dash of pumpkin pie spice
• pinch of sea salt

1. Preheat oven to 350F. Generously grease a donut pan with coconut oil.
2. Dice sweet potato into chunks and mince in a food processor. Add rest of ingredients for donuts and blend until smooth.
3. Scoop batter into a piping bag or plastic bag and fill donut pan with batter. Bake on 350F for 30 minutes then cool before gently scooping donuts out with a spoon.
4. Bring coconut butter to room temp, until it's drizzly and liquidy- you can do this by putting the jar into a bowl of hot water until it melts. In a bowl blend ingredients together with a spatula until smooth.
5. Set donuts on a cooling rack and pour glaze over.