Halloween decorated donuts

Halloween Sweet Potato Donuts

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Serves 12

Spice up your rolodex of Halloween desserts with these Sweet Potato Donuts from by CHLOE. Contributing ChefJenné Claiborne.

Adapted from a non-vegan pumpkin cake donut recipe, Jenné creates a moist vegan cake donut, decadent enough to be served as a sweet treat for this year’s epic Halloween banger.

One of the best parts of this recipe is decorating all of the donuts once they’re hot and fresh out the kitchen… “Certainly my favorite icing was the green matcha one. Matcha makes everything amazing.” – Jenné says about her favorite frosting and we completely agree.

Donut hesitate to try this amazing recipe or one of our other favorite festive recipes – Halloween Peanut Butter Cups or Halloween Candy Corn.

Sweet Potato Donuts

1¾ cups + 2 Tbsp unbleached all-purpose flour or white whole wheat flour

1½ tsp pumpkin pie spice or 1 tsp cinnamon + ¼ tsp freshly ground nutmeg + ¼ tsp ground ginger

1½ tsp baking powder

1 tsp sea salt

2 Tbsp ground flax seed + 4 Tbsp water (this is equivalent to 2 “flax eggs”)

½ cup vegetable oil

1 to 1½ cups organic sugar

1½ cups sweet potato purée

1 tsp vinegar (white or apple cider)

Halloween Icings

2 cup powdered sugar

3 Tbsp non-dairy milk

1 tsp pure vanilla extract

White frosting red blood splatter 1-2 tsp beet juice for blood

Black icing & spider webs 1 tsp black cocoa powder for icing and web recipe below

Green slime with googly eyes 1 tsp matcha for icing

Spider webs & Googly eyes

1 cup powdered sugar

1 tsp arrowroot or cornstarch

1 tbsp light corn syrup

2 tsp non-dairy milk

mini vegan chocolate chips

Sweet Potato Donuts

Preheat the oven to 350°F. Lightly grease a donut pan or two (recipe makes 12 donuts). If you are using a silicon donut mold you won’t need to grease it.

Mix together the dry ingredients.

In a separate bowl mix together the wet ingredients.

Pour the wet into the dry and stir to combine. Careful not to over-mix the batter.

Fill the donut pans/mold using about ¼ cup of batter for each donut.

Bake for 18-20 minutes. A toothpick should come out dry when testing doneness.

Set the donuts onto a cooling rack to cool.


Sift the powdered sugar into a small mixing bowl. Stir in the non-dairy milk and vanilla, and continue to stir until smooth. If it gets too thick add more non-dairy milk, if it gets too thin add more sugar.

Now separate the icing between 3 bowls large enough for dipping a donut. Remove about 2 tablespoons of icing from one of the bowls and put into a smaller bowl, that’s for your blood splatter icing.

Keep one bowl of icing white. For the red, black, and green icings simply stir in 1 teaspoon of coloring to each bowl. Stir until smooth.

Spider webs & Googly eyes

Whisk together the sugar, cornstarch, corn syrup, and non-dairy milk. Stir well until well combined and smooth. It will be thick so you may need your hands to knead the paste together.

Place it into a piping bag or plastic zip bag with the tip cut off. It should be cut very tiny to create a very thin spider web, and then wider for the eyes.

Squeeze the paste onto wax paper, parchment or split in the shape of round eyeballs, then top with mini chocolate chips before they harden.

Do the same to create spider webs. Draw a spider web on paper and place under the parchment to trace over.

Allow the eyeballs and spider webs to harden on your counter at least 8 hours.

Notes + Serving Tips

Store at room temp for up to 3 days.

This recipe is a Fall staple. Leave off the Halloween themed icings and serve them all season long!