1

In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. In a large bowl, combine eggs, sour cream, and sweet potato. Gradually add flour mixture, stirring to combine. Turn dough out onto a heavily floured surface. Knead in flour with hands as needed (dough will be sticky). Roll out dough to 1cm thickness. Cut out dough with a 6cm round cutter. Cut out centre of doughnuts with a 2cm round cutter. Re-roll dough as needed.

2

In a deep fryer, heat vegetable oil to 180°C. Cook doughnuts, in batches, in hot oil until lightly browned. Drain on paper towels. Ice top of doughnuts with Vanilla Icing, and sprinkle with chopped pecans.

For Vanilla Icing:

1

In a small bowl, combine icing sugar and 2 tablespoons milk; stir well. Add additional milk to reach desired consistency. Stir in vanilla extract.