Ingredients
FOR THE DONUTS:
1 cup Rolled Oats
1 cup Flour
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1 teaspoon Cinnamon
1/4 teaspoons Nutmeg
1 cup Sweet Potato Puree
3/4 cups Brown Sugar, Packed
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Preheat the oven to 400 F. In a large bowl, whisk together the oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a medium bowl, combine the sweet potato puree, 3/4 cup brown sugar, oil, sour cream, egg and 1 tablespoon vanilla until well blended. Pour the wet ingredients into the dry and fold until the mixture is combined. Don't overmix. Spoon the batter into a greased donut pan, filling the wells 2/3 full. Bake 12 minutes, or until a tester comes out clean. Cool the donuts completely before removing them from the pan and glazing them. For the glaze: In a small bowl, whisk together the 2 tablespoons brown sugar, 1 teaspoon vanilla, powdered sugar and milk until a thick but drippy glaze is formed. For the burnt sugar topping: Place the 1/4 cup brown sugar in a small, shallow dish. To finish the donuts, arrange a cooling rack over a sheet pan. Dip the top of the donuts in the glaze and set the donuts, glazed side up, on the cooling rack, allowing the excess glaze to drip down. Allow the glaze to harden one minute. Dip the glazed donuts, glazed side down, into the remaining brown sugar. Put the sugared donuts under the broiler or fire them with a torch until the glaze begins to brown and bubble. Allow the glaze to cool and harden before eating the donuts.
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Milled whole oats — pancakes, muffins, cookies, porridge bread
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
Roll fresh oat flakes — porridge, granola, muesli from whole grain