Paleo Sweet Potato Casserole Donuts.

Paleo Sweet Potato Casserole Donuts.

[Leaf Parade. Paleo Sweet Potato Casserole Donuts.]

Two weeks to go until Thanksgiving, and I am ready for it. But because it’s still too early to cook the main feast, I am prepping the only way I know how — with these donuts.

[Leaf Parade. Paleo Sweet Potato Casserole Donuts.]

You might recall my Paleo Pumpkin Spice Donuts from a couple of weeks ago. Those donuts were good, but… these donuts?

[Leaf Parade. Paleo Sweet Potato Casserole Donuts.]

I can’t even.

[Leaf Parade. Paleo Sweet Potato Casserole Donuts.]

I know this is going to make me sound very full of myself, and perhaps I am today, but these donuts are really something. And somehow it’s the banana that really makes them.

[Leaf Parade. Paleo Sweet Potato Casserole Donuts.]

Of course, the maple glaze, toasted marshmallow, and crunchy pecans don’t hurt either.

[Leaf Parade. Paleo Sweet Potato Casserole Donuts.]

Let’s pre-game Thanksgiving, and let’s do it starting with breakfast. Because donuts are still a breakfast food, right? Right.


Paleo Sweet Potato Casserole Donuts.

Makes 6 donuts.


For the donuts:

  • 5 dates, pitted and chopped
  • 1 tablespoon water
  • 1/2 cup sweet potato puree
  • 1 banana, sliced
  • 1/3 cup lite coconut milk (almond milk or coconut milk from the carton would probably be a fine substitute)
  • 2 eggs
  • 2 teaspoons vanilla
  • 1-1/2 cup almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger

For the glaze:

  • 1 tablespoon coconut butter, softened
  • 1/2 tablespoon coconut oil, softened
  • 1 tablespoon honey
  • 1 tablespoon maple syrup

For the topping:

  • ~1 cup marshmallow (*see note)
  • ~1/4 cup chopped raw pecan pieces


Preheat your oven to 350 degrees Fahrenheit and spray or grease your donut pan.

In a small bowl, combine the chopped dates and 1 tablespoon of water. Microwave for 30 seconds, and then use the back of a fork to mash up a bit, to make a paste. Put the paste into your food processor with the sweet potato, banana, coconut milk, eggs, and vanilla. Pulse several times until well combined and smooth.

Add the almond and coconut flours, baking powder, salt, and spices, and pulse again, until the batter is well formed. Scoop the batter into a medium-sized zippered plastic bag. Cut one of the tips off the bag and use it to pipe your batter into your donut pan. You can fill the batter up to the top.

Bake for 28-35 minutes, or until the donuts are browned on the top and cooked through. Allow to cool before removing from the pan and icing.

To make the icing, simply combine all ingredients. You can either dip your donuts in the icing or spread them with a knife. (I found the latter to be less messy.) While the icing is still drippy, top with marshmallows and pecan pieces. Using a brulee torch, toast the tops of the marshmallows, while trying to avoid burning the nuts as best you can. Enjoy!

*NOTE: Store-bought marshmallows are not strict Paleo. I did the best I could by using Dandie’s vegan marshmallows (link here) from Whole Foods, but even they contain soy protein. If you want to really be strict, there are lots of great Paleo marshmallow recipes on the web, including here and here.


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