Packing a punch when it comes to vegetables, Sweet Potatoes are full of nutrients. Containing Vitamins A & C, Potassium, Calcium, Manganese, B6, B3, B1, B2, Biotin, Fiber, Copper, Pantothenic Acid, and Phosphorus, sweet potatoes were a main food staple for early settlers in America. Christopher Columbus introduced sweet potatoes to Europe and the Spanish also contributed to the introduction of sweet potatoes all over the world.
Sweet potatoes have been known to be high in antioxidants and anti inflammatory properties as well as have been used to help in the detoxing process of heavy metals. Even though they are called “Sweet Potatoes” research has shown that they actually are a low glycemic index food, helping to regulate blood sugar.
Sweet potatoes are not Yams. Yams are a starchier potato native to Africa and Asia. When it comes to buying sweet potatoes it is likely that even if the sign says Yams, you are most likely buying Sweet Potatoes in this country. Buying true Yams are usually only found in specialty stores.
Once again, I had leftover sweet potatoes and rather than making those yummy sweet potato pancakes, I decided to try my hand at making muffins. Now, keep in mind that with all of the information above, sweet potatoes are best eaten steamed or baked with a little fat added by using a little butter or olive oil. My muffin recipe, although healthier than a store bought muffin, certainly does have starchy carbs therefore minimizing the benefits of the sweet potato. The benefit of using them in the muffin is that I’ve not wasted a leftover sweet potato and I have still added in some additional nutrients to our otherwise simple sugar carb overloaded morning muffins.
Gluten Free Sweet Potato Muffins
2 small or 1 medium cooked Sweet Potato(s), flesh removed from peal
3 farm fresh Eggs
1 tsp Apple Cider Vinegar
1/4 C Raw Honey
2 TBS Olive Oil or Avocado oil
1/2 C. Raw Cream, or heavy cream that is NOT ultra pasteurized
Mix the above until well blended. Then add:
1/4 C. Arrowroot Flour
1/4 C. Potato Flour
1 C. Sorghum Flour
1 tsp. Baking Soda
1 tsp. Sea Salt
1/4 tsp. Cinnamon
1/4 tsp. Allspice
Lightly mix all ingredients. Don’t over beat. Then slowly fold in 1/4 C. chopped raisins or currents and 1/4 C. chopped pecans. Place into muffin cups or well oiled muffin tins and bake at 350 for 30-35 minutes. If you kiddos like a little extra treat, try a light sprinkle of brown sugar on the top prior to baking.
They are dense, so a little raw butter goes well when serving. 🙂