So chatting over the weekend with a friend and she asks if I am including fried doughnuts in my 12 days of Christmas recipe selections. I thought that was pretty random, so I asked why. She said “Italians make them a lot at Christmas time. Especially Christmas Eve.” Wouldn’t you know it? I told her we have a recipe for doughnuts from the The Olde Pink House. A Savannah Institution. They are without question Savannah’s most popular restaurant year-round. It certainly has been a treat to have them not only as a part of our Foodie Tour, but to have them donate a recipe for the busy holiday season. No, sorry, you aren’t going to learn how they make their signature Scored Flounder dish, but you can see how they made Sweet Potato Doughnuts for the Harvest Feast Dinner out at Hunter Cattle Company in Brooklet not too long ago. Enjoy.
- 3 lbs. suet, rendered- We got our suet from Farmer Del at Hunter Cattle Co. We used it for potatoes and these doughnuts and the flavor is amazing!
- 2 cups all purpose flour
- 8oz. sweet potatoes, cooked and peeled
- 2 eggs
- 2 tsp. baking soda
- 1 cup sugar
- 1 tsp. clove
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 cup powdered sugar
- 1/4 cup water
Whip sweet potatoes smooth, fold in flour and sugar. Add eggs, fold in spices. Place dough on flat floured surface and roll out to 3/4″ thick. Cut dough with a 3″ diameter cutter and cut the center using a 1/2″ cutter. Refrigerate for 1 hour.
Heat suet to 350. Drop dough, cook 2-3 minutes per side.
Mix powdered sugar and water, whip to dissolve sugar. Glaze should have a ribbon effect for right consistency. While doughnuts are still warm, dip half in glaze and set on rack to dry.