Sweet Potato Doughnuts with Burnt Caramel Sauce
Three years ago, for Thanksgiving, we bought some sweet potatoes that weren’t yellow on the inside. While I was happy to let this slide, my good (British) friend insisted on finding “real American sweet potatoes” and went out on the hunt. She was successful, and I was determined not to let the rest go to waste. I found this recipe from Paula Dean, and have made these doughnuts every year since. Maple syrup is like liquid gold in Australia, so I went for a more cost effective glaze and tried out the burnt caramel sauce recipe here, minus the salt. I actually liked this better than the maple glaze, but go nuts and try both!