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Recipes

Sweet Potato Muffins
These are a great grain-free snack when you want something "cakey".  I like to slice them in half horizontally and spread them with butter or nut butter or jam. Or just eat them plain.
You can substitute baked butternut or other squash for the sweet potatoes.
 
  1. Preheat oven to 350.
  2. Beat the sweet potatoes into the eggs until fluffy.
  3. Mix in the spice.
  4. Ladle into muffin pan/papers until each one is 1/2 full.
  5. Put in the oven and bake for 15-20 minutes.

Please note they will not rise significantly.
  • 12 muffin tin with paper cups OR a 12 cup silicone muffin pan
  • Mixer, handheld or otherwise, food processor or high-speed blender
  • 1-1/2 cups baked and peeled sweet potatoes (about 200g or 3 small/2 medium sweet potatoes)
  • 4 eggs
  • 1/2 tsp Allspice or 5 spice blend or pumpkin pie spice.
Sweet Potato Muffins
  • 12 muffin tin with paper cups OR a 12 cup silicone muffin pan
  • Mixer, handheld or otherwise, food processor or high-speed blender
  • 1-1/2 cups baked and peeled sweet potatoes (about 200g or 3 small/2 medium sweet potatoes)
  • 4 eggs
  • 1/2 tsp Allspice or 5 spice blend or pumpkin pie spice.
These are a great grain-free snack when you want something "cakey".  I like to slice them in half horizontally and spread them with butter or nut butter or jam. Or just eat them plain.
You can substitute baked butternut or other squash for the sweet potatoes.
 
  1. Preheat oven to 350.
  2. Beat the sweet potatoes into the eggs until fluffy.
  3. Mix in the spice.
  4. Ladle into muffin pan/papers until each one is 1/2 full.
  5. Put in the oven and bake for 15-20 minutes.

Please note they will not rise significantly.