Oh, the illustrious sweet potato – so delicious, so many health benefits! Some of which include antioxidants like beta-carotene [in the orange-fleshed sweet potatoes] and anthocyanin [in the purple-fleshed ones], anti-inflammatory nutrients, and blood sugar-regulating nutrients. You can read about all of them in detail at WHFoods.org.
I developed the following recipe incorporating this wonderful root-tuber as a perfect snack. I like to throw in Stronger Faster Healthier’s Pure Whey Protein or Post-Workout Whey Protein depending on my use.
SO! You asked for it, you got it! Merry Christmas everyone!
RECIPE: Mee’s Sweet Potato [Protein] Muffins
Prep Time: 15-20 min
Bake Time: 20-30 min
2 – 2.5 cups shredded sweet potato [skin on or peeled]
1 cup pitted dates
1/2 cup Tropical Traditions Gold Label Organic Virgin Coconut Oil
1/2 cup full-fat coconut milk
2 tsp pure vanilla extract
1 tbsp Paleo Meenut Butter [optional]
1/4 tsp sea salt
1 tsp baking powder
1 tsp cinnamon [optional]
1+ scoop[s] Stronger Faster Healthier protein powder [optional depending on your use]
*SIDE NOTE on baking with protein powder – when you add protein powder to the mix, you need to compensate with some type of “liquid” otherwise it will result in a super dense and dry final product. i suggest mixing the protein powder in some full-fat coconut milk or coconut oil before throwing into your batter.*
1.5 cup almond flour
[I like to make my own almond flour so that's why I use almond flour here - but i'm sure you can use coconut flour and it would taste just as yummy.]
Preheat oven to 325-350 degrees Fahrenheit
Remove pits from dates and set aside.
If you like leaving the skin on sweet potatoes like I do, wash them thoroughly and cube into 1/4 inch pieces. If not, peel and do the same.
Mix the rest of the dry ingredients [minus the almond flour] in a bowl and set aside.
Set aside the eggs and almond flour.
Using a Vitamix [or comparable food processor/blender] finely shred the sweet potato cubes and set aside.
Add the coconut oil, meenut butter, dates, shredded sweet potato, dry ingredients [minus the almond flour], coconut milk, and vanilla [in that order].
Utilizing the masher tool, blend the ingredients at medium speed until you have a nicely combined thick mixture. I like “chunky” things so I don’t get too crazy with the blending but you can make your mixture as smooth or chunky as you like.
Once you’re satisfied with your mixture, add your eggs and mix in at medium speed until nicely combined. Don’t over-process.
*By the way, this is why I love my Vitamix and I take full advantage of the fact that I can cut my prep time by 15 minutes by doing everything practically in a couple steps!
Pour your batter into a mixing bowl and slowly fold in the almond flour. Mix well.
Lightly grease one 9″x13″ pan or two 9″ round pans, or 3-4 dozen mini muffin pans before filling.
Bake the 9″x13″ or 9″ round pans at 350 degrees for approx 30 minutes. Bake the mini muffin pans at 350 degrees for approx 20-25 minutes. Bake time and temperature will vary slightly depending on your oven & pans.
Let cool completely before serving and enjoy!
I garnished this one with my paleo dark chocolate ganache and dried cranberries. Needless to say, it was pretty amazing!