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This vegan doughnut recipe involves baking instead of frying, making it even easier to follow at home. Sweet potato is the secret ingredient to a fluffy dough that puffs up in the oven, and the sticky maple and tahini glaze adds a lovely sweet finish. See method
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Tip: To cook the sweet potato, wrap the potato in foil and cook at gas 6, 200°C, fan 180°C for 45 mins.
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