Healthy Sweet Potato Cranberry Doughnuts

Ha ha ha.  You believed that?  That was a total lie.  No doughnut is healthy, I don't care if you cram it full of kale and beet powder.  It's still deep fried and on the Do Not Eat list of every diet in the land.  Maybe that's how they got the name-- someone was saying, "Do Not--" and someone else interrupted them and thought they said, "Do Nut."

But if you're going to eat donuts ANYWAY, at least make these yummers that contain the wonderful goodness of yams and cranberries.  You can kid yourself that they're healthy, and the mind is a powerful tool, right?  Kids would love to come home from school to such a wonderful, comfort-food snack.
By the way, these won a Taste of Home contest a couple of years ago (minus the word "healthy"), so you know they're both easy and delicious.  Colorful, too.  (The title says sweet potatoes, but we're talking yams.)  Here's how to do it:

1/4 Cup sugar
1 & 1/2 teaspoons active dry yeast
1 teaspoon cinnamon
1/2 teaspoon salt
4 to 4 & 1/2 Cups flour
1 Cup 2% milk
1/4 Cup shortening
2 Tbsp. water (or organic apple juice, just making it even more healthy- ha!)
2 eggs
1/2 Cup mashed yams (canned or cooked fresh)
1/2 Cup finely chopped dried cranberries (this makes it as healthy as a granola bar)
Oil for deep frying
1 Cup powdered sugar
2 to 3 Tablespoons apple cider or juice (for glaze)

1. In a large bowl, combine sugar, yeast, cinnamon, salt, and 1 & 1/2 Cups of the flour.  In a small sauce pan, heat milk, shortening, and water to about 120 to 130 degrees; add to dry mixture.  Beat on medium speed for 2 minutes.  Add the eggs, yams, and cranberries.  Beat 2 more minutes.  Stir in enough flour to form a firm dough.
2. Do not knead.  Place in a greased bowl, turning once to grease the top.  Cover and let rise in a warm place, until doubled, about 1 hour.
3. Punch down dough.  Turn onto a lightly floured surface; roll out to 1/2-inch thickness.  Cut with a floured  2 & 1/2-inch donut cutter; reroll scraps.  Place 1 inch apart on greased baking sheets.  Cover and let rise until doubled, about 30 minutes.
4. In an electric skillet or deep fryer, heat oil to 375 degrees.  Fry doughnuts, a few at a time, until golden brown on both sides.  Remove from oil with tongs or slotted spoon, and drain on paper towels.  Combine powdered sugar with apple cider; dip warm doughnuts in glaze.  Makes 2 dozen.