Instructions: In a large bowl, whisk together eggs, sugar and butter. Stir in mashed sweet potatoes and blend well. In another bowl, sift together flour, baking powder, cinnamon and nutmeg. Stir flour mixture by thirds into potato mixture, alternating with halves of the milk, ending with flour mixture. Cover bowl with plastic wrap and refrigerate for at least 1 hour.

Divide dough in half and keep half refrigerated while rolling out the other half on a floured work surface to a 1/2 inch thickness. Cut out doughnuts with a doughnut cutter (or use a 2 1/2- to 3 1/2 inch biscuit cutter, and a smaller cookie or aspic cutter to cut the center hole), transferring doughnuts and their separate holes to a baking sheet lined with parchment paper. Cover with a towel and refrigerate while rolling and cutting second half of dough.

To fry doughnuts: Fill a deep pan no more than halfway with oil, at least 2 inches, and slowly bring oil to 375 degrees over moderate heat. Slide doughnuts into oil with a pancake turner, cooking 2 to 3 at a time. Turn with a slotted spoon when the underside is golden brown. When both sides are golden brown, about 3 minutes in all, lift out with a slotted spoon and drain on paper towels.

Transfer to a rack over wax paper and sprinkle with cinnamon sugar.

To bake doughnuts: Preheat oven to 375 degrees. Place chilled doughnuts with their separate holes on a greased baking sheet at least 1 inch apart, and brush doughnuts and holes with oil. Bake until golden brown, about 15 minutes. Spread sugar mixture on wax paper. Brush warm doughnuts lightly with oil and roll in sugar mixture.

Note: Baked doughnuts will have a slightly heavier texture and a less pronounced flavor than fried ones.

Makes 2 dozen.

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