Sweet Tater No Kosher Doughnuts

It ain't kosher. It ain't halal. Hell, it even bucks at the Word of Wisdom. If it ain't what God intended then, girl, you know it's Southern. This is where Diners, Drive-Ins and Dives meets Paula Deen. Come on now. Ingredients:

3 1/2C all purpose flour
1 C sugar
2 tsp baking powder
1/2 tsp baking soday
1/2 tsp ground cinnamon (grind your own, sister)
1/2 tsp salt
2 lg eggs, lightly beaten
1 C sour cream
1 C cooked mashed sweet potato


Vegetable oil for frying (that's right honeychild)

Directions:

In medium bowl combine flour, sugar, baking powder and soda, cinnamon, and salt. In a large bowl combine eggs, sour cream and sweet potato. Gradually add flour mixture-stir to combine.


Turn dough onto a heavily floured surface. Knead in flour with hands as needed (dough will be sticky).

Roll out dough to 1/2" thickness. Cut out with a 2 1/4" round cutter. Cut out centers with 3/4" round cutter. (Girrrrl, we used an iced tea glass and a shot glass re-spect-ive-ly).

In Dutch oven, heat oil over med heat to 360 degrees. Fry in batches 2 minutes per side or till lightly browned. (Praise the Lawd) Drain on paper towels. Ice with:

2 2/3C confectioner's sugar

3-4 Tbsp milk

1/4 tsp maple extract

Mix sugar and 3Tbsp milk well. Add extract. Add more milk to get desired consistency.

Now for the blue-collar finish. The recipe calls for pecans. Pecans are nice. Bacon is better.

This is a pretty dense cake dough. The same dirty south treatment could work on rising, lighter doughnut dough.

Holla'!