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The Boston Globe


Dark chocolate sea salt doughnut. Need we say more?

A stack of doughnuts.

Maine is one of the country’s top producers of potatoes, and Kellis calls the vegetable “a totally magical ingredient” that adds moisture and crumb to the light cakes. Potato doughnuts per se aren’t new — Kellis got the basics from a recipe in “The Joy of Cooking.” But she refined the recipe to create her own unique batter using all-natural ingredients and began tweaking it with imaginative flavor combinations, such as ginger-glazed sweet potato and Allen’s Coffee Brandy. She even makes a vegan cinnamon sugar doughnut and an old-fashioned plain for purists.

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