These Sweet Potato Pineapple Upside Down Donut Rings are a tropical twist on a nostalgic classic. Imagine the caramelized topping of a pineapple upside-down cake meeting the tender crumb of a sweet potato donut—all baked into golden rings that are as beautiful as they are delicious. The earthy sweetness of mashed sweet potatoes pairs perfectly with tangy pineapple and warm spices like cinnamon and nutmeg. Baked instead of fried, these donuts are lighter yet still indulgent, making them ideal for breakfast, brunch, or a cozy dessert. Whether you’re hosting a gathering or just want to brighten your morning, these donut rings deliver sunshine in every bite.
Ingredients (Makes 12 Donut Rings):
- 1 cup mashed sweet potatoes (cooked and cooled)
- 1 cup crushed pineapple, drained
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Optional Toppings:
- Powdered sugar (for dusting)
- Caramel glaze (½ cup powdered sugar + 1 tbsp caramel sauce + 1 tsp milk)
- Chopped pecans or walnuts
- Toasted coconut flakes
👨🍳 Instructions:
1. Prepare the Sweet Potatoes
- If using fresh sweet potatoes, pierce one large potato with a fork and bake at 400°F (200°C) for 45–60 minutes or boil for 20–25 minutes until tender.
- Let cool, peel, and mash to yield 1 cup. Set aside.
2. Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Grease a standard donut pan with cooking spray or butter.
- Drain the crushed pineapple thoroughly to avoid excess moisture.
3. Mix the Wet Ingredients
- In a large mixing bowl, whisk together mashed sweet potatoes, crushed pineapple, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract.
- Mix until smooth and well combined.
4. Combine the Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula.
- Mix just until combined—avoid overmixing to keep the donuts light and tender.
5. Fill the Donut Pan
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about ⅔ full.
- For a cleaner finish, use a piping bag or a resealable plastic bag with the corner snipped off.
6. Bake and Cool
- Bake for 15–18 minutes, or until a toothpick inserted into a donut comes out clean and the tops are lightly golden.
- Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. Add Toppings
- Dust with powdered sugar, drizzle with caramel glaze, or sprinkle with chopped nuts or toasted coconut flakes.
- Serve warm or at room temperature.
🍽️ Serving Suggestions:
- Pair with Greek yogurt and fresh fruit for a balanced breakfast.
- Serve with a scoop of vanilla ice cream for a decadent dessert.
- Enjoy with a cup of coffee, chai, or pineapple juice for a tropical vibe.
💡 Tips & Variations:
- Gluten-free option: Use a 1:1 gluten-free flour blend.
- Dairy-free: This recipe is naturally dairy-free—just check your toppings.
- Spice it up: Add a pinch of ground ginger or cardamom for extra warmth.
- Make ahead: Prepare the sweet potato mash and dry mix a day in advance.
- Storage: Keep in an airtight container at room temp for 2 days, or refrigerate for up to 5. Freeze unglazed donuts for up to 2 months.
These donut rings are a celebration of flavor and creativity—perfect for someone like you who loves indulgent, visually stunning treats with a twist. Want to pair them with a tropical mousse or a sugar-free dessert next? I’ve got plenty of ideas to keep the sweet inspiration flowing.