Sweet Potato Casserole Muffins #TheCasualVeggie

Sweet Potato Casserole Muffins - 3

The Casual Veggie Cookbook is now available!!! So we are throwing a drinks & appetizer link party to celebrate the cookbook release! This is a round up of some amazing new ideas and bonus recipes for autumn and the upcoming holidays from the awesome contributing food bloggers. Check out all the links below for some great fall ideas and get the cookbook!

This post contains affiliate links, which means that if you click on the cookbook link and buy the cookbook, I’ll receive a commission. This helps to put food on my table and on the blog!

Sweet Potato Casserole Muffins - 6

So for our party I’m serving up these Sweet Potato Casserole Muffins. Yes it sounds weird, but they are so good!!! A fun little experiment that worked out better than I expected. I love sweet potatoes and really enjoy experimenting with them in the kitchen. And lately I’ve been getting pretty brave with my baking. I’ve been trying out some new ideas and developing non-traditional muffin recipes with different gluten free flours and ingredients like sweet potato, ripe banana, apples, zucchini, etc. My recipe for gluten free Spiced Zucchini Muffins is featured in The Casual Veggie Cookbook.

Sweet Potato Casserole Muffins - 8

Mini muffins are so easy to take to a party or event because who doesn’t love finger foods. And they make great breakfasts or snacks. So I find myself looking for ways to turn veggies into muffins, especially if I have an extra sweet potato or zucchini on hand. These are also gluten free, casein free, egg free and refined sugar free. I’m calling them – Sweet Potato Casserole Muffins because they taste a lot like a sweet potato casserole or loaded baked sweet potato. They are slightly sweet with a little bacon and green onion surprise inside. So yum!

Serving Size: 24

Sweet Potato Casserole Muffins #TheCasualVeggie
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Ingredients

  • 3/4 cup certified gluten free oat flour
  • 1/4 cup sweet "white" sorghum flour
  • 2 tbsp potato starch
  • 1 tsp aluminum-free baking powder
  • 1/2 tsp salt
  • 1/2 tsp chopped fresh thyme
  • 1 cup mashed sweet potato, at room temperature
  • 1/3 cup ghee, melted
  • 3/4 cup homemade applesauce (1 large pink lady apple)
  • 1/2 cup raw cane sugar
  • 3-4 green onions, minced
  • 4 slices bacon, cooked & crumbled

Instructions

  1. Preheat oven to 375 degrees F.
  2. Peel and cube a large sweet potato into 1 1/2-inch pieces. Fill a saucepan with the cubes and filtered water. Bring to a boil then cook until the sweet potatoes are tender to the fork, about 15-20 minutes. Drain in a mesh strainer and let cool. Mash the sweet potato and reserve 1 cup.
  3. Mix together the dry ingredients: oat flour, sorghum flour, potato starch, baking powder, salt and fresh thyme in a small bowl. Set aside.
  4. To make the applesauce, peel off the apple skin and cut the apple into smaller pieces. Discard the core. Add the apple pieces and a few tablespoons of water to a small mini-prep blender. Puree the applesauce until smooth.
  5. In the bowl of a stand mixer, add the sweet potato mash and melted ghee. Mix together at medium speed until well blended. Add the homemade applesauce and raw cane sugar. Beat at medium for a few minutes so the ingredients are nicely incorporated.
  6. Add the dry ingredients to the mixture in the stand alone mixer and beat at medium until well incorporated, about 3-4 minutes. Add in green onions and bacon. Beat gently.
  7. Divide the batter into the wells of a 24-cup mini muffin tin. Bake for about 16 minutes or until a toothpick comes out clean. Let cook on a baking rack. Store in the fridge because the muffins contain meat.

Notes

I used Bob's Red Mill gluten free flours.

Sweet potato mash freezes really well, so I usually boil several sweet potatoes at once and divide the mash into 1-cup containers and freeze them to use later.

http://theweeklymenubook.com/2015/10/19/sweet-potato-casserole-muffins-thecasualveggie/

TCV1

THE WHOLE COOKBOOK IS ORGANIZED AROUND VEGGIES

  • The Casual Veggie is all about celebrating the variety and diversity of veggies
  • The book is packed with 166 recipes to help you eat healthy

IT’S NOT A DIET OR LIFESTYLE SPECIFIC COOKBOOK

  • This is a cookbook for people who want to eat home cooked meals, using real food, with a focus on plants
  • This isn’t just a cookbook.  It’s a tool to help you live and eat healthier

YOU WILL BE INTRODUCED TO DOZENS OF TALENTED BLOGGERS YOU’LL LOVE GETTING TO KNOW BETTER

  • The food bloggers bio will let you know their cooking style (gluten free, paleo, etc)
  • Readers can go to the food blogs for more recipes tailored to their niche

EACH RECIPE IS WRITTEN BY SOMEONE WHO IS SKILLED IN WRITING TASTY, CREATIVE, AND ENGAGING RECIPES

  • Whether you’re looking for a snack, an easy lunch or a filling dinner we’ve got you covered
  • They’re on your computer and in your kitchen when you need them

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Deana Larkin Evans

Hi! I'm Deana. Thanks for stopping by. This food blog is all about cooking wholesome real food, developing gluten free recipes and creating weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in November of 2010 and dairy/casein-free January 2014 (except for the occasional Parmesan cheese). I'm kind of a nerd, too. In the '90s, I earned an undergrad degree in Biochemistry from The University of Texas at Austin. Hook 'em! \m/ Then followed up with a PhD in Biochemistry and a law degree from the University of Houston. I'm currently learning about bioinformatics and genomics from Johns Hopkins University online program.

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7 Responses

  1. Thanks everyone! This has been such a fun process getting to know you all and sharing our recipes!

  2. These sound amazing! I love sweet potato, and the savoriness of the bacon and onions sounds like a killer combo!

  3. These look fantastic! So excited for the launch and to get to know you better through the book 🙂

  4. Liz Martone says:

    These looks so perfect for fall! Congrats on such an incredible launch!!

  5. adina says:

    I love that these are made with applesauce, I have about 20 jars in the cellar. 🙂

  6. These sound delicious and who doesn’t want some fork-less “sweet potato casserole” flavor 🙂 I can’t wait to try your recipe for Spiced Zucchini Muffins from the cookbook.

  7. Sweet potato gives muffins such a great color. I am totally into orange foods. Pleasure to meet you through #TheCasualVeggie! 🙂

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