Saturday, March 8, 2014

Nut-Free Sweet Potato Bites


I baked a bunch of sweet potatoes to make pancakes for the kids this week, and found myself with one big one left over.

While I almost went to town on it today after my run, I thought I'd try to flex my creative muscles and come up with a recipe to use it.

I've been really trying to move away from relying on baking with almond flour, so I didn't want to revisit the sweet potato breakfast cake(s) I've shared in the past. I also wanted to work with the natural sweetness of the sweet potato and try to omit any added sweetener.

I'm proud to say this experiment worked! These bites have no added sweetener and rely on a little coconut flour to come together. They are still a bit softer than traditional muffins or bread, so you really need to allow them to cool before removing from the muffin cups. I'm going to store mine in the fridge and the next big batch I make I plan to wrap individually in the freezer.

I had a little fun topping these off with coconut and raw chopped pecan, and then I add a couple tbs. of unsweetened cocoa powder to the remaining batter to create chocolate ones. These are really satisfying and don't taste eggy in the slightest.

Nut-Free Sweet Potato Bites

1 large sweet potato, baked and mashed
3 eggs
1 tsp. cinnamon
1 tsp. vanilla extract
1/2 tsp. salt
1-2 tbs. coconut flour (depending on the size of your potato; I used about 1 1/2)

Preheat oven to 350.

Combine all ingredients in a stand mixer and mix until smooth.

Grease mini muffin cups and fill 3/4 with sweet potato mixture. Garnish as desired with chopped nuts, coconut, cinnamon (or just leave plain). For a chocolate option, add 1-2 tbs. unsweetened cocoa batter to sweet potato mixture.

Put in oven and bake for 25 minutes or until starting to brown on the edges. Allow to cool completely before removing from muffin cups.

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