Chocolate Sweet Potato Protein Donuts with Whipped Chocolate Topping

Ingredients

Directions

1. 1

   Cook the Sweet Potato

   Oven method: Preheat the oven to 400°F. Pierce the sweet potato several times with a fork and place it on a foil- or parchment-lined baking sheet. Roast for 45 to 60 minutes, until completely tender and easily pierced through the center. Let cool until easy to handle, then remove the skin and measure 1 packed cup of cooked sweet potato. Microwave method: Pierce the sweet potato several times with a fork and place it on a microwave-safe plate. Microwave on high for 5 minutes, then turn it over and microwave for another 2 minutes. Continue cooking in 1-minute increments until completely tender, usually 7 to 9 minutes total. Let rest for 5 minutes, then remove the skin and measure 1 packed cup of the cooked flesh. If the sweet potato seems particularly wet, let the flesh sit uncovered for about 5 minutes before using.

2. 2

   Make the Donut Batter

   Preheat or reduce the oven temperature to 350°F and lightly grease your round donut molds. Fit the mixer with the paddle attachment. Add the cooked sweet potato and banana to the mixer bowl and mix on low for about 20 seconds, then increase to medium-low and mix for about 1 minute, until smooth. Stop and scrape down the paddle and bowl. Add the eggs, Greek yogurt, allulose, and vanilla, and mix on medium-low for 45 to 60 seconds, until smooth and creamy. In a separate bowl, whisk together the flour, UNJURY protein powder, cacao powder, baking powder, baking soda, and salt. Add the dry ingredients to the mixer bowl and mix on the lowest speed for about 20 seconds. Stop and scrape down the sides and bottom of the bowl, then mix for another 10 to 15 seconds, just until everything is incorporated. The finished batter should be thick, smooth, and pipeable. Avoid overmixing.

3. 3

   Fill the Molds

   Transfer the batter to a piping bag or large zip-top bag and cut about ¾ inch from one corner. Pipe the batter evenly into the prepared round molds, filling each about three-quarters full. Smooth the tops with a damp fingertip or the back of a spoon if needed.

4. 4

   Bake

   Bake for 16 to 20 minutes, until the tops spring back when lightly touched. A toothpick inserted into the center should come out with a few moist crumbs rather than completely dry. Let the donuts cool in the molds for about 10 minutes, then carefully remove them and transfer to a wire rack. Cool completely before adding the chocolate topping.

5. 5

   Melt the Chocolate

   Place the finely chopped dark chocolate in a completely dry microwave-safe bowl. Microwave for 20 seconds, then stir well. Continue microwaving in 15-second intervals, stirring thoroughly after each interval. Once about three-quarters of the chocolate has melted, stop microwaving and continue stirring until completely smooth. Let the chocolate cool for 3 to 5 minutes. It should remain fluid but no longer feel hot.

6. 6

   Whip the Topping

   Clean and dry the mixer bowl and switch to the wire whisk attachment. Add the whipped cream cheese and whisk on medium speed for about 30 seconds. Add the Greek yogurt, allulose, vanilla, and salt, and whisk on medium speed for 45 to 60 seconds, until smooth and slightly fluffy. Stir about 2 tablespoons of the cream cheese mixture into the melted chocolate until smooth, to bring the two closer in temperature. With the mixer running on low, slowly add the chocolate mixture, then increase to medium speed and whisk for another 45 to 60 seconds, until smooth, fluffy, and evenly chocolate-colored. If the topping is too stiff to pipe or spread, add milk 1 teaspoon at a time until it is thick enough to hold its shape.

7. 7

   Top the Donuts

   Make sure the donuts are completely cool before adding the topping. To pipe, transfer the whipped chocolate topping to a piping bag fitted with a large round or open-star tip and pipe a generous swirl or ring onto the top of each donut, keeping enough height so the topping looks soft and whipped. To spread by hand, spoon about 1½ to 2 tablespoons of topping onto the center of each donut and use a small offset spatula or the back of a spoon to gently spread it toward the edges in short sweeping motions, leaving a little extra height in the center. Finish with chopped pistachios while the topping is still soft, and a very light pinch of flaky sea salt if desired.