Fluffy Baked Sweet Potato Jelly-Filled Doughnuts (Vegan, Oil-Free, Sugar-Free)

These jelly-filled doughnuts are soft, naturally sweet, and perfect for any occasion. I used cherry jam for the filling, but feel free to go with whatever you love - strawberry, apricot, or even a tangy homemade compote. The dough is made with sweet potato and coconut flour, keeping it gluten-free and full of flavor. You can bake them in any shape you like and serve them with a dollop of coconut yogurt or enjoy them just as they are. Simple, cozy, and endlessly versatile 😉

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Sweet Potato Jelly Doughnuts 

Ingredients

• 1 small cooked sweet potato (about 120 g mashed)

• ½ cup oat bran

• 2 tbsp coconut flour

• ¾ tsp baking powder

• ½ tsp baking soda

• ¼ tsp cinnamon (optional)

• Pinch of salt

• ¾ tbsp lemon juice or apple cider vinegar (to activate the soda)

• 3–4 tbsp unsweetened plant milk (start with 3)

• 3–4 tbsp granulated erythritol (adjust to taste)

• ½ tsp vanilla extract (optional)

Filling:

• 2–3 tbsp fruit jam (I used cherry jam, but raspberry, strawberry, or any other would also be fine)

Optional for serving:

• 1/2 cup thick coconut yogurt (sweetened with a little erythritol or maple syrup)

• A few fresh mint leaves

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Instructions

1. Preheat your oven to 175°C (350°F). Line a muffin tin or doughnut pan with parchment or use silicone molds.

2. In a medium bowl, mash the cooked sweet potato until smooth. Stir in the plant milk, lemon juice, and vanilla extract.

3. In another bowl, combine the oat bran, coconut flour, baking powder, baking soda, salt, cinnamon, and erythritol.

4. Add the dry mixture to the wet ingredients. Mix thoroughly. The dough should be soft yet moldable, similar to cookie dough. If too dry, add another spoonful of plant milk.

5. Divide the dough into 8 portions. Flatten each one slightly in your palm. Add ~½ tsp of jam in the center of each, then pinch the edges together to seal and roll into a smooth ball.

6. Place in the baking mold and slightly flatten the tops.

7. Bake for 22–25 minutes or until lightly golden. Allow to cool for at least 10 minutes before eating — the jam inside is hot!

8. Serve with a scoop of coconut yogurt and a mint leaf. Dust with erythritol for a snowy finish, if desired.

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Notes & Tips:

• You can use silicone molds for fun shapes like flowers or hearts.

  
  
  

• The doughnuts are lightly sweet, perfect if you’re pairing them with sweet jam and yogurt!

• If you want them fluffier, try adding a little more baking powder next time or increasing the plant milk slightly for a softer texture.

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Nutritional Info (per 1 doughnut):

• Calories: ~58 kcal

• Protein: ~1.2 g

• Fat: ~1.6 g

• Carbs: ~9.5 g

• Fiber: ~2.0 g

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