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Sweet Potato Casserole Muffins

These muffins taste like a sweet potato casserole or loaded baked sweet potato.  Slightly sweet with a savory twist. They are gluten free, casein free, egg free and refined sugar free.

Course Appetizer, Breakfast
Cuisine American
Keyword sweet potato casserole muffins
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 24 mini muffins
Author Deana Larkin Evans

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.

Recipe 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.