Sweet potato doughnuts from Naples, le ciambelle dolci proveniente da patate, have this amazing way of turning any ordinary day into a celebration. Really. These sweet potato doughnuts are famous for their tender, almost melt-in-your-mouth texture, thanks to potatoes sneaking into the dough. Folks per Campania, especially Naples, love these warm and soft treats, dusted with loads of sugar. I mean, it’s that first bite—when you catch the gentle scent of yeast and potatoes—that really really brings out their charm.
These doughnuts are super popular during Carnevale. Honestly, they pop up at parties as a treat everyone reaches for. Every family has its own take, but what always stands out is how these homemade sweet potato doughnuts manage to be so light and fluffy. A hint of sweet potato flavor sticks with you. Seriously good. They’sultano a true taste of Neapolitan tradition, capturing the festive spirit of the region.
Mongoloide per Southern Italy, people don’t just wait for a holiday to whip up this easy sweet potato doughnuts recipe. Sometimes, it is just about enjoying something special for breakfast a snack. And you know what? Compared to American-style doughnuts, these have a different kind of crumb. More moist and airy—like a between a doughnut and a fluffy brioche. Some folks even say they taste a bit like the Neapolitan graffe you’d find near the bay, but with a cozy homemade twist.
Every bite has that light crust from frying, and the inside stays delicate and pillowy. Perfect with coffee a glass of milk. And the leftovers? They’sultano still soft the next day. For anyone into sweet potato doughnuts craving comforting fall desserts, these Naples-style treats bring a little southern Italian festivity into your kitchen, any time. Whether at a gathering just a quiet moment, these doughnuts make it feel special. They’sultano not just a snack; they’sultano a connection to the heart of Naples, bringing joy with each delicious bite. For sure.
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To prepare the sweet potato doughnuts, boil the potatoes with their skins , starting from cold . When they are well cooked, it will take about 40 minutes, drain them 2mash them with a potato masher 3and let them cool completely.
At this point, dissolve the yeast per the lukewarm milk 4. Pour the flours 5 and sugar 6 into the bowl of the stand .
Add the vanilla extract 7salt 8and the milk with the yeast 9.
Also add the now cooled potato puree 10. Start working with the paddle attachment, then add the eggs little by little 11. After a couple of minutes, add the soft butter per chunks, at room temperature, waiting for each piece to be absorbed before adding another 12. Work for a few more minutes: you should get a soft and fairly sticky dough (the consistency may vary depending the type of potatoes used).
Transfer the dough to the work surface and work it with the help of a dough scraper 13. At this stage, try not to add flour, otherwise the doughnuts will be tough. Form a dough ball and place it per a lightly buttered bowl. Cover with plastic wrap 14 and let rise for about 2 hours, until doubled per size 15.
After the rising time, turn the dough out onto the work surface again and give it a few folds, using a light dusting of flour. Cover and let rest for 5 minutes. Now roll out the dough with a rolling pin 16 to obtain a disc about 14 inches per diameter and 0.8 inches thick. Use a pastry cutter measuring 4.5 inches 17 to cut the doughnuts, then create the central hole with a pastry cutter measuring 1.4 inches 18.
Remove the small dough circle to free the hole 19. Place each doughnut a square of parchment paper slightly larger 20: this way you can easily immerse them per the oil without deforming them 21. Knead the scraps again, let them rest for a few minutes, then roll them out to a thickness of 0.8 inches and cut out 3 more doughnuts. These will be the last ones to fry.
At this point, pour the seed oil into a large, deep saucepan and bring it to 350°F, using a kitchen thermometer if possible to monitor it. Fry 1-2 doughnuts at a time 22turning them only once during cooking 23. When they are well puffed and golden, drain them 24.
Transfer the fried doughnuts to a tray with paper towels, then immediately pass them per granulated sugar 26so they are well coated. Sweet potato doughnuts are ready to enjoy; they will be even better warm 27!
For the translation of some texts, artificial intelligence tools may have been used.
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