Sweet Potato Donut: Mashed or Powder?

I have been interested in making donut from sweet potato (ipomoea batatas) as I heard it has great health benefits such as high in fiber, beta-carotene, vitamin, and anti-oxidant. However I can't decide whether to use sweet potato powder or simply mash a fresh one.

Making it from powder might be more hassle-free but I suspect the fiber would be gone already as it was broken down to form powder. Also, I wonder how much of the nutrient lost in the cooking process.

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