Doughnuts with sweet potato and buckwheat flour


  • 200 g sweet potatoes
  • 100 g grainy curd
  • 2 tbsp unrefined cane sugar
  • 6-7 tbsp raw buckwheat flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • lime juice
  • oil
  • powdered sugar
Boil the sweet potatoes until soft, drain and puree. Measure out the right quantity and mix with curd. Whisk the eggs until thick and foamy. Add the sweet potato mixture and mix. Lastly add flour mixed with salt and baking powder. The batter should be thick enough to not spread. Add more flour if needed.
Heat oil in a pot. The oil should be so hot that a piece of batter will start to bubble and fry right away. However the oil should not be too hot, as the doughnuts may wind up raw on the inside. Roughly ¾ of maximum heat should be suitable.
Using two teaspoons form even balls and fry in hot oil on both sides. Place the finished doughnuts on a piece of paper towel to drain.
Dust the cooled doughnuts with powdered sugar and serve with a jam of your choice. Sinfully good!