Peel, cut the sweet potato into cubes, and place them in a saucepan. Cover them with cold water and a lid.

Bring the saucepan over high heat or until it boils, then reduce to medium heat and cook until it's fork-tender, which takes about 10 minutes.

Drain in a sieve over the sink and let them steam out for 30 minutes until the sweet potato cubes are cooled.

Mashed into a smooth puree with a fork, pack the mashed sweet potato into a measuring cup, sweep off excess, and place the amount needed in a mixing bowl.

Add the sweetened vanilla yogurt and self-rising flour.

Stir until it looks crumbly, then knead and squeeze the ingredients to form a dough. It will be sticky, but that's normal. You can sprinkle flour on your hands to remove the sticky dough. Form a rough dough ball and set aside for 10 minutes.

Wash your hands, spray some oil on them and on the dough balls. Divide the dough into 12 small portions.

Roll each dough portion between your oiled hands into small balls.

Place all the dough balls in an air fryer basket, leaving half a thumb between them. They will puff up while baking.

Air fry the donuts at 350 °F (180 °C) for 12 to 15 minutes until they are lightly golden and dry on the outside. They will look like little bread balls.

Prepare the glazing by stirring icing sugar, yogurt, and a bit of almond milk if it's too thick.

Use two forks to dip and coat the lukewarm sweet potato donut holes in the glaze then return to a wire rack to firm it up and let the excess run down.