National Backwards Day

In a world where so many rights seem wrong and so many normalcies seem downright weird, today is a day that can bring a little humor to all this worldly chaos. Today, being National Backwards Day, should be a day filled with bads made good and downs turned up.

Now, where we’re concerned, we say you could celebrate National Backwards Day by starting off with a dessert wine or by making a breakfast inspired cocktail for your nightcap. But why not add a little food into the mix; what about dessert for dinner?

Sweet Potato DoughnutsIf a sweet, filling, backwards dinner of dessert sounds tempting to you, try this recipe for sweet potato doughnuts! Paired with a delicate Gewürztraminer, a semi-sweet Vouvray or refreshing Riesling these doughnuts will provide enough fill for a dinner and enough satisfaction for a dessert.

Sweet Potato Doughnuts

1 tbsp Instant Yeast

1 Egg + 1 Yolk

⅓ cup Brown Sugar

2 ¼ tsp Baking Powder

1 ½ tsp Salt

¾ tsp Ground Nutmeg

1 cup Milk, lukewarm

Sweet Potato Puree (from one medium sweet potato)

6 tbs. Butter, melted

1 tsp Vanilla

5½ cups flour

Combine all ingredients except flour. Whisk until smooth. Add flour and knead for 10 minutes. Place in a greased, covered bowl and allow to rise for about an hour. Roll out dough to ½ inch thick and cut out doughnuts. Place cut doughnuts and doughnut holes on a greased plate. Cover and allow to rise in a semi-warm place until doubled in size (about 30 minutes). Heat oil to medium heat (about 350 degrees). Fry each doughnut a minute or two on each side until cooked. Place on a plate with paper towels to drain.

For the glaze, use ¾ cup cream, 2 tbs. butter and about 1½ cups sugar melted together. Dip in glaze and allow to cool on a cooling rack. Recipe courtesy of

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