Pumpkin and Sweet Potato Doughnuts

10 Ounces Sweet Potato - Canned or Peeled, Boiled and Smashed

8 Ounces Pumpkin - Canned or Peeled, Boiled and Smashed

1 tsp Salt

2 Cups (15 Ounces) All-Purpose Flour

1 Packet (1/4 Ounce) Instant/Rapid Rise Yeast

¼ Cup Warm Water

1.       Add all the ingredients to a mixing bowl

2.       Mix with the dough hook to form a stiff dough

3.       Add water or flour to get the right consistency – it needs to be stiff, not sticky

4.       Cover and set aside to rise until double in size

5.       Gently roll dough out to ½” thickness

6.       Cut into circles then either poke a center hole or use a smaller cutter to make a hole

7.       Cover loosely with plastic wrap and let rise for 30-45 minutes

8.       Heat oil to 350 degrees

9.       Deep fry until nicely browned and cooked through

10.   NOTE: If doughnuts are too thick they may not cook through before getting too dark. If this happens just let them finish cooking in a 350 degree oven

11.   Toss the doughnuts in sugar, sugar and cinnamon, powdered sugar or drizzle with maple syrup or your favorite icing.