In a mixing bowl, combine:

⅔ cup sweet potato purée

1 cup all-purpose flour

2 teaspoons baking powder

2 tablespoons sugar

2 teaspoons vanilla

Pinch of salt

Mix until a soft dough forms. It should be easy to handle but not too sticky.

If it’s sticky, add a tablespoon of flour at a time until workable.

Lightly flour your work surface.

Roll or pat the dough out gently.

Cut it into small donut shapes—either using a donut cutter or by shaping small circles by hand.

Use a small tool (or your finger) to make a hole in the center of each mini donut.

Heat oil in a deep pot or skillet to about 170–180°C (340–355°F).

Carefully place a few donuts into the oil at a time, avoiding overcrowding.

Fry until golden brown, flipping halfway through (about 1–2 minutes per side depending on size).

Remove and drain on a paper towel-lined plate.

In a small bowl, whisk together:

½ cup powdered sugar

1–2 teaspoons oat milk (add gradually to reach a glaze consistency)

A splash of vanilla

Stir until smooth and slightly thick.

Let the donuts cool slightly so the icing doesn’t melt off.

Dip the tops into the icing or drizzle it over them.

Let set for a few minutes, or enjoy immediately while warm.