Ingredients (12 pieces):

• 150 g sweet potatoes
• 30 g butter
• 1 egg
• 50 ml milk
• 2 tbsp sugar
• 1 tsp rapeseed oil
• 100 g wholemeal wheat flour
• ½ tsp baking powder
• 1 tsp cinnamon
• 1 pinch of salt
• 2 tbsp walnuts
• 30 g icing sugar

Preparation:
Peel the sweet potatoes, cut into small pieces and cook until soft. Then allow the sweet potatoes to evaporate and puree. Melt the butter and leave to cool. Add the egg, butter, milk and sugar to the sweet potato puree and mix everything together well. Grease a mini donut mould with 12 cavities with oil. Preheat the oven to 200 °C (fan oven 180 °C). Mix the flour, baking powder, cinnamon and salt in a bowl, make a well and slowly pour in the sweet potato mixture, stirring constantly so that no lumps form. Pour the batter into a piping bag with a plain nozzle and fill the doughnut mould two-thirds full.
Bake in the oven for approx. 10 minutes until risen and golden brown. Place on a cooling rack and leave to cool completely. Finely chop the walnuts. For the glaze, mix the icing sugar with 1 tbsp water, brush over the donuts and sprinkle with the nuts.

Tip:
Sweet potato puree can be frozen so that this dessert can also be enjoyed in spring or summer.