Thai Sweet Potato Doughnuts (No Yeast)

Ingredients

Ingredients

• 200 g sweet potato
• 2.5 tbsp granulated sugar
• 0.25 tsp table salt
• 30 g tapioca starch
• 15 g all-purpose flour
• 0.25 tsp baking powder
• 1-3 tbsp coconut milk
• frying oil

Instructions

1. Peel and cut sweet potato into chunks and steam them until fully cooked, 10-15 minutes. Pierce the biggest piece with a fork and it should go in with no resistance. Do not boil them to minimize moisture. Transfer the potatoes to a plate and mash with a fork until smooth. Let cool to room temperature.
2. Transfer cooled mashed sweet potato to a mixing bowl, add 2 tablespoons of sugar and salt then stir until combined and the sugar is dissolved. Taste and add more sugar if desired depending on the potato's sweetness.
3. Add tapioca starch and flour, then sift in baking powder, then stir everything together until all dry flour is absorbed. If too dry, add coconut milk 1 tablespoon at a time until workable. If too soft and sticky, add more tapioca starch and flour in a 2:1 ratio until the dough does not stick to hands and forms balls that hold shape.
4. Scoop a heaped teaspoon of dough and roll into balls about ¾ inch in diameter. Place on a plate. Cover and refrigerate up to 2 days if not frying immediately.
5. Add about 1 inch of frying oil to a medium pot. Heat oil to 325°F (160°C), add balls and stir immediately. Keep stirring as they float and fry for a full 5 minutes until golden and crisp, maintaining temperature around 325°F.
6. Scoop out with a wire skimmer, drain on paper towels, then transfer to a rack. Alternatively, spray or brush with oil and air fry at 375°F (190°C) for 8-11 minutes until well browned.
7. These are best eaten fresh. Reheat cold doughnuts in air fryer at 350°F for about 3 minutes to crisp exterior.