A couple of people asked for the recipe for the sweet potato donuts I made last week, so here you go! I replaced the brown butter glaze with a maple glaze, made with powdered sugar and maple syrup and an extra bit of maple extract for more flavor.

Mini Sweet Potato Doughnuts with Brown Butter Glaze

Makes 5 dozen doughnuts and holes

FOR THE DOUGHNUTS

1 1/2 ounces (3 tablespoons) unsalted butter

1/4 cup whole milk

1 1/4 teaspoons active dry yeast

1/4 cup warm water

3 tablespoons plus 1/4 teaspoon granulated sugar

1/3 cup sweet potato puree (from 1 small cooked sweet potato)

1 large egg

1 large egg yolk

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons coarse salt

1/4 teaspoon ground cinnamon

2 1/2 cups all-purpose flour, plus more for surface and sheets

Vegetable oil (about 4 cups), for deep-frying and bowl

FOR THE GLAZE

8 ounces (2 sticks) unsalted butter, cut into pieces

3 cups confectioners' sugar, sifted

3/4 cup whole milk

Make the doughnuts: Heat butter in a medium saucepan over medium heat until dark brown and fragrant, about 10 minutes. Remove from heat, and stir in milk. Let cool slightly.

Combine yeast, warm water, and 1/4 teaspoon granulated sugar in a mixer bowl. Let stand until foamy, about 5 minutes.

Whisk sweet potato puree, egg, yolk, vanilla, salt, cinnamon, and remaining 3 tablespoons granulated sugar in a medium bowl. Whisk in butter mixture, then add to yeast mixture in mixer bowl. Attach bowl to mixer fitted with the dough-hook attachment, and mix on low speed. Slowly add flour until incorporated. Raise speed to medium-high, and beat until dough becomes elastic, about 3 minutes. Dough will be very soft.

Transfer dough to an oiled bowl, and cover with plastic wrap. Let stand until double in size, about 2 hours. Punch dough, then cover and refrigerate for at least 2 hours.

On a generously floured surface, roll out dough to a 1/4-inch thickness. Using a 1 1/2-inch round cutter, cut out rounds. Using the wide end of a 1/2-inch round pastry tip, cut holes in center of each round. Transfer doughnuts and holes to generously floured baking sheets, and cover loosely with plastic. Let rise in a warm place for 45 minutes.

Line wire racks with several layers of paper towels. Heat 4 inches of oil in a large, heavy pot until it reaches 365 to 370 on a deep-fry thermometer. Fry doughnuts and holes in small batches until golden brown, about 20 seconds per side. (Adjust heat as needed to maintain temperature of oil.) Using a slotted spoon or a wire-mesh skimmer, transfer doughnuts and holes to paper towels to drain. Let cool slightly.

Make the glaze: Heat butter in a medium saucepan until dark brown, about 10 minutes. Whisk in confectioners' sugar until a smooth paste forms, then gradually whisk in milk until thick and silky. Let stand for 10 minutes before using, whisking occasionally to keep glaze smooth.

Pour glaze into a large, deep bowl. With tongs, dip doughnuts and holes into glaze, turning to coat. Remove, letting excess drip off before transferring to clean wire racks set over baking sheets. Let glaze harden before serving, about 15 minutes. Serve immediately.

The pumpkin roll recipe came right from the Libby's pumpkin can. The only recommendation I can make is to grate in a bit of fresh nutmeg. It makes a world of difference...

Pumpkin Roll

CAKE

1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup LIBBY'S 100% Pure Pumpkin

1 cup walnuts, chopped (optional)

FILLING

1 pkg. (8 oz.) cream cheese, at room temperature

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

Powdered sugar (optional for decoration)

Directions:

FOR CAKE:

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

I was intimidated the first time I made a pumpkin roll, then I couldn't believe how easy it was. If you've never made one, just jump right in, it's so simple...

Annie