Butter or light butter for greasing pan
1/2 cup sweet potato puree
1/2 cup skim milk
1 large egg white
1 Tablespoon trans-fat-free soft tub margarine spread (I used Country Crock)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
Here's what you do
Preheat oven to 350 degrees. Coat mini-doughnut mold or mini-muffin tins with butter.
Pour the batter into a gallon-sized plastic bag and cut the bottom tip off of one side of the bag. Use a pastry bag if you have one. Then, squeeze the batter into the doughnut or mini-muffin mold.