Preheat an oven to 170 degrees bake. Spray a 6x hole doughnut tray or pan with oil of your choice and place onto a large baking tray.
Whisk the flour, baking powder, baking soda, spices and salt together in a large bowl. Set aside.
In another large bowl, use electric beaters over a medium setting to beat the sweet potato puree, eggs and coconut oil together.
Add the milk, sugar and vanilla extract. Whisk well to combine.
Transfer the wet ingredients to the dry and use the electric beater over a medium setting to combine. 
Spoon equal amounts of the batter into the doughnut tray and bake in the oven for 10-15 minutes or until a skewer is removed clean.
Transfer the doughnuts carefully to a wire rack to allow them to cool completely before icing.
To mix the glaze, simply combine all ingredients into a small shallow bowl with a whisk. Should you require a thinner glaze, add a tablespoon of water or milk at a time. If the glaze appears too runny, simply add a sprinkle of more icing sugar.
Dip the face side of the doughnut into the glaze and coat, hold above the bowl carefully and allow the excess glaze to drip off. Transfer to a plate and place in the freezer for 30 minutes to set the glaze.
Store these doughnuts in an airtight container in the fridge for up to 4 days.