Paleo Sweet Potato Pie Muffins

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 3 Dates
  • 1/4 tsp Ginger
  • 2 Sweet potatoes, large

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 tbsp Maple syrup, pure

• Baking & Spices

  • 1/4 tsp Allspice
  • 1/2 tsp Baking soda
  • 1/2 tsp Cinnamon
  • 1/2 cup Coconut flour
  • 1/4 tsp Nutmeg
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1/4 cup Pecan

Found on youngandrungry.com

Description

Ingredients

• 2 large sweet potatoes
• 3 dates
• ½ c coconut flour
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp allspice
• ½ tsp vanilla
• 3 eggs
• 1 tbsp pure maple syrup
• 2 tbsp coconut oil, melted
• ¼ c pecan pieces (optional)

Directions

• Preheat the oven to 400 degrees
• Bake 2 large sweet potatoes for 1 hour or until soft to the squeeze
• Allow them to cool for at least 5 minutes
• Change the oven temp to 350 degrees
• During those 5 minutes, soak your dates in a cup of warm water to soften
• Cut them down the middle and remove/discard the pit
• Remove the peels of your potatoes and put them in the food processor (I cut mine up a little bit to make it easier)
• Mash them up a bit and then add the dates
• Process the mixture thoroughly until well incorporated without any visible chunks
• In a separate bowl, mix all of your dry ingredients
• Add the sweet potato date mixture and then the eggs and rest of the wet ingredients
• Fold in pecan peices (optional)
• Mix well using a large spoon
• Grease a muffin pan
• Fill each cup right up to the brim with the batter
• Bake for 40 minutes