1 Sweet Potato- organic garnet yams are my preference! (1/2 cup pureed)
1 1/2 cups Gluten Free Flour blend. I prefer King Arthur to many I have tried over the last 15 years… it is absolutely the best. Do not use gluten free baking mix because that already had ingredients in it to help with rising, so the ingredient proportions here will not work).
1/2 tsp finely ground dried sea salt
2 1/2 tsp baking powder
2 teaspoons baking soda
1/4 tsp allspice (optional)
1 1/4 tsp Saigon cinnamon
6 tablespoons organic butter (at room temp)
1/2 cup packed organic brown sugar
2 eggs beaten slightly (x-large organic)
1/2 cup organic whipping cream (can use half and half)
1/3 cup organic Grade B Maple syrup
Cut up sweet potato and boil. Cook until skin pulls right off the sweet potato.
Remove from stove, drain water. Remove peels. Puree the sweet potato in food
processor or with a hand mixer and set aside to cool- you need 1/2 cup
Preheat oven to 350Degrees. Generously butter 2 eight cup muffin tins (you
really need to be generous), or you can use paper cups.
In a large bowl cream the butter and brown sugar. Add the eggs and beat well.
Then stir in the cream, maple syrup and sweet potato puree. Mix thoroughly (do
not beat at a high speed).
Make a well in the center of the dry ingredients- pour the potato mixture into it.
Stir just enough until the ingredients are blended- do not overmix!
Fill muffin cups- only half way- do not fill any higher. Bake until toothpick inserted
comes out clean.
Bake at 350 for approximately 20-23 minutes.
Use a thin knife to loosen the sides of the muffins before removing from pans.