Gluten Free Citrus Glazed Sweet Potato Donut Holes Recipe | Alt-Baking Bootcamp | Well+Good

Today, we’re in the kitchen with pastry chef Elise Smith to make some citrus glazed sweet potato donut holes with a non-dairy, non-gluten twist! Enjoy this baked good as an on-the-go snack, with a warm beverage or fresh fruit. Donut be surprised if you circle back for seconds, thirds, or fourths.

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2 cups gluten-free flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1/4 tsp ground clove
1/2 tsp ground allspice
1/2 cup brown sugar
3 oz. coconut oil (melted)
1 egg (room temp) –
4 oz. oat milk (room temp)
1 tsp vanilla extract
3/4 cup sweet potato puree

Citrus Glaze:
2 cup confectioners sugar
2 tbsp oat milk
1 tbsp orange juice
2 tsp orange zest
1 tsp lemon zest

Cooking Instructions:
Using a knife or fork, poke holes over the entirety of the sweet potato and wrap in foil. Bake for 45min-1hr at 400°. Remove from the oven once the sweet potato is soft to touch and fork tender. Place atop a cooling rack for 20 mins. Then, place into the fridge to finish cooling for an additional 20 mins.

Mash the cooled sweet potatoes until smooth in texture. Removing any strands. Set aside.

Spray a mini muffin pan with cooking spray. Preheat the oven to 350°. Set aside.

In a small pot or oven-safe container, warm the coconut oil over the stove or microwave until melted. Remove from heat.

In a large bowl whisk together the dry ingredients. Flour, baking powder, salt, cinnamon, nutmeg, cardamom, clove and allspice. Set aside.

In another large bowl or the bowl of a stand mixer, combine the brown sugar, egg, coconut oil and milk. Using the whisk attachment, beat together on LOW until incorporated—then beat on MED-HIGH for 2mins. Add in the sweet potato puree and vanilla, continue to mix on MED for an additional minute.

In 2 batches mixing on LOW, add in the dry ingredients to the wet mixture. Continue on MED until cohesive. Using a mini ice cream scoop (roughly 2 tbsp) scoop the batter into the prepared muffin pan. Bake for 10-12 mins, until golden-brown.

While the donuts are baking prepared glaze. Zest and juice the prepared citrus. To a large bowl, add in the sifted confectioners, sugar, oat milk, juice and zest of the orange and lemon zest. Whisk until combined. Set aside.

Remove the baked donuts from the oven and allow to cool for 10 mins.
Toss in the glaze and enjoy!

Looking for more healthy and delicious recipes? Try these:
Gluten-free Lemon Crepes:
Gluten-free Herb Parmesan Biscuits:
Vegan Chocolate Chip Cookies:

About Well+Good:
Well+Good believes that wellness and health should be attainable for all—and recognizes the many barriers that prevent that from becoming a reality. Sitting at the cross-section of trends, service, and evidence-based journalism, we work to inform, empower, and educate communities and individuals when it comes to fitness, mental health, beauty, food, relationships, finance, and all other ways your day-to-day impacts your ability to live well, while working to challenge the systems that could hold you (or others) back. Your well-being is a birthright. Wellness is how you get there.

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  1. Jose Diaz on December 14, 2022 at 3:08 pm

    That was great. U are what you eat. I will always try new ways of making food. Thank you.

  2. Nicole Hollinger on December 14, 2022 at 3:46 pm

    You are a great teacher! I’m so excited to make these🤗

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