Sweet Potato Cake Doughnuts Are a Must-Do

Mary-Frances Heck knows what the, uh, heck she's doing in the kitchen, and some pretty big-deal publications agree. The much-loved chef, editor, and writer has created recipes for Bon Appetit, Saveur, Cooking Light, Lucky Peach, and plenty of your other favorite food magazines, and for her newest solo effort, she's focused on just one ingredient: the humble sweet potato. Heck's new book, Sweet Potatoes: Roasted, Loaded, Fried, and Made Into Piescelebrates all the delicious possibilities of this versatile superfood. We've grabbed the recipe for her easy-bake cinnamon-spiced, orange-glazed cake doughnuts that'll make any morning just sweet as can be.Sweet Potato Cake DoughnutsThese crunchy cake doughnuts come together in a snap and are so delicious. Roast a couple of extra sweet potatoes the night before you want to make the doughnuts, and the dough will come together quicker than a bowl of cereal.This puree is part of a well-stocked freezer, as it can be adapted endlessly in many recipes or eaten as a quick, nukeable side dish. By cooking the sweet potatoes without salt, you end up with a versatile base ingredient that can be dressed simply with butter and salt, or added to many baked goods and sweets. Reprinted from Sweet Potatoes. Copyright © 2017 by Mary-Frances Heck. Photographs copyright © 2017 by Kristin Teig. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.