Easy Sweet Potato Doughnut Recipe (no yeast) ขนมไข่เต่า ขนมไข่นกกระทา | Thai Recipes

Easy Sweet Potato Doughnut Recipe (no yeast) ขนมไข่เต่า ขนมไข่นกกระทา | Thai Recipes

Super popular Thai street food that are so easy to make at home! These are the easiest doughnut recipe ever (or more like doughnut holes?). No yeast, no kneading, no proofing, yet they still have that yummy chewiness and airiness we all love in doughnuts. Sweet potato makes up the majority of the dough, so not only does that make it flavourful, it’s even healthier! As healthy as doughnuts could ever be anyway 🙂

You can use any kind of sweet potato you like (or even mix in some taro) as long as they’re not the orange-flesh ones often referred to as “garnet yams” or “jewel yams” because they are too wet. If you can get the really dark purple sweet potatoes, they make the most beautiful purple doughnuts!

Make sure you eat this while they’re fresh as they don’t keep well. The dough can be made in advance and kept in the fridge for a few days, so you can fry up only as much as you can eat in 1 sitting. Warning, they are absolutely addictive!

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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