Cinnamon Baked Sweet Potato Doughnuts

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My Kitchen in the Rockies


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12 ounces (340 g) sweet potato, cooked and mashed

3 tablespoons unsalted butter

1/2 cup (125 ml) milk

1 envelope instant dry yeast

1/2 cup (100 g) sugar

1/2 cup (100 g) light brown sugar

1 1/4 teaspoon kosher salt

1 vanilla bean, seeds scraped

1/4 teaspoon nutmeg, freshly ground

1 tablespoon dark rum

1 large egg

2 large egg yolks

3 1/4 cups (390 g) King Arthur Bread flour, more for second kneading and rolling

1 cup (200 g) sugar

1 teaspoon cinnamon

4 tablespoons butter, unsalted and melted

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