sweet potato mini muffins with coconut flakes

tasty, healthy little muffins stuffed with oats, pureed sweet potatoes, maple syrup, flaked coconut and more!

sweet potato muffins4

have i ever told you how much i love sweet potatoes? i could probably eat them every single day and not grow tired of them. as fries, as wedges, as nacho-toppers and yes, baked until they are pure mush, coated with cinnamon, brown sugar and butter. you know what i don't understand? people who say that's 'too sweet' for them. like...what? too sweet? i've never heard of such a thing. and yes, i can happily eat this alongside a savory dinner. i don't understand those people either.

have you ever baked with sweet potatoes? i hadn't until these muffins. i have long been a pumpkin fan and i know that sweet potatoes can serve a similar purpose in baking, however, i never knew how good they could be baked into a lovely little muffin. they add a great texture and a mild flavor, not a strong fall flavor like pumpkin.

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when I came across these muffins on savory moments, I knew it would be a great choice for this month's secret recipe club, though Amy does have so many great looking recipes on her blog like dates stuffed with goat cheese & cardamom and mexican macaroni and cheese. Funny enough, she had my blog last month for src, so it's fun to have her right back for may! Penelope is still interested in mini muffins (for the moment) and these seemed like a healthy option to add to the repetoire, not to mention that I could use up some sweet potatoes I had on hand. though the original recipe yielded full size muffins, i decided to minaturize them to make them more 'poppable' and more Penelope friendly. Also so I wouldn't eat quite so much at one time. 

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I would feel fine giving these to P any time, and I've even been eating a few myself every time I walk through the kitchen. The one change I made to this recipe (aside from making them mini) was the use of unsweetened coconut flakes. I've had a package of it in the cabinet for weeks and I've been looking for a reason to open it up. Plus, I didn't want to include the walnuts (sometimes P takes her mini muffins to school and there are some kids in her class with nut allergies), and I loved the idea of adding some healthy decoration to the tops. I think they turned out adorably :)

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sweet potato mini muffins with coconut flakes
*adapted from savory moments
yields about 48 mini muffins
1 C old fashioned oats
1 C whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 C sweet potato puree (about 2 small sweet potatoes fully cooked and mashed)
3/4 C maple syrup
1/3 C canola oil
1/4 C milk
1 tsp vanilla extract
1 large egg
1/4 C unsweetened coconut flakes, plus more for topping

Preheat oven to 400 degrees. Grease a mini muffin tin and set aside.

In a mixing bowl, combine the oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, combine the sweet potato puree, syrup, canola oil, milk, vanilla and egg. Add the wet ingredients to the dry and mix until just combined. Stir in the coconut. 

Drop by the teaspoon-full into the mini muffin tin, top each with a bit of coconut flakes and bake for 8-10 minutes until a toothpick comes out clean. Let cool for 3 minutes, then transfer to a wire rack. Repeat for the second batch of muffins, remember to grease the pan again before the second use.

let cool completely and enjoy!

Maple Glazed Sweet Potatoes

I'm recovering today from a wonderful surprise baby shower yesterday. I cannot wait to recap for you as soon as it all soaks in and I can go through all of the photos. I am overwhelmed by how many friends & family came to celebrate and am so lucky to have the best mom, dad, sisters, in-laws (mom, dad, brother & sister-in-law!) and husband ever who put together this amazing party.

While I'm still floating on cloud 9, I'm also excited for a shortened week in honor of the Thanksgiving holiday. I have grand plans for cooking and baking for multiple Thanksgiving celebrations, but we'll see how long my feet and back hold up :) 

Meanwhile, after doing extensive research on what to make for Thanksgiving, I'm so glad that I found Thrifty Veggie Mama's maple glazed sweet potatoes as part of this month's Secret Recipe Club since it's a simple, healthy yet seemingly decadent side dish that's worthy of this year's Thanksgiving table.

I really loved searching around Jamie's blog for a recipe to make. One looked better than the next! Jamie has a beautiful family and made the decision for them to go vegetarian two years ago. I promise you, her recipes are all so gorgeous that you won't even give meat a second thought.

I truly loved this recipe. It was so simple and SO.DELICIOUS. I'm notorious for loving my sweet potatoes to be sweet...despite Shaun's best efforts to convince me otherwise. This recipe is fantastic because it's healthier yet feels like a real treat! The result of roasting these taters in maple syrup, cider vinegar and cinnamon was a soft sweet potato with a light gooey glaze...could they look any prettier?!


Maple Glazed Sweet Potatoes

*Adapted from Thrifty Veggie Mama

**Note: I halved Jamie's recipe since it was just for Shaun and me! For a bigger portion, double this recipe, or head over to her site for the original recipe!

1/3 C maple syrup

3 Tbsp apple cider vinegar

3 Tbsp water

1 Tbsp olive oil

1/2 tsp salt

1 tsp cinnamon

1 1/2 lb sweet potatoes, peeled and cut bite size chunks

Preheat oven to 425 degrees.

In a bowl, whisk together the syrup, vinegar, oil, water and cinnamon. Pour over the sweet potatoes and toss to coat. Spread into 9-inch square pan and cover with foil. Bake for 10 minutes. Remove foil and continue baking for 30-35 minutes until the potatoes are tender and the syrup mixture is gooey and bubbly, stirring occasionally.

Serve immediately and try not to consumer entire pan in one sitting.

Easier said than done, in my opinion.

Hope you enjoy this recipe and consider it for your Thanksgiving tables! I'll be eating some for lunch today as a nice little treat :)


Sweet Potato Pie Smoothie

Hi friends!

It's Monday!

How do you feel about that today?

I had such a nice weekend. I did a whole lotta cooking and baking on Saturday, followed by hanging around a fire pit at our friends place, followed by football Sunday with my family. I love.

As my love affair with fall continues, I devised a new smoothie to get my taste buds in the spirit. I had leftover sweet potatoes one Saturday morning and thought, hey, why not put them in a smoothie?

It's a natural thought process, no?

Don't think I'm weird.

Ok, I'm it's a little weird. But look how pretty it is! Shaun shuddered at the idea. But it tastes like fall in a cup. In a cold, frosty, cinnamony, nutmeggy cup. What's so bad about that?

A word of warning. If you don't like sweet potatoes, don't touch this with a 10 foot pole. Because it tastes like sweet potatoes, so don't expect something different, like it will taste like pumpkin or something. I like this smoothie because it gets breakfast done a little bit better than a pumpkin pie smoothie (though I love those even more because I have a weird pumpkin obsession. obviously). The potato makes this a super filling breakfast or lunch. Combined with fall spices, I'd happily drink this anytime :)

Sweet Potato Pie Smoothie
1 C unsweetened almond milk (or milk of your choice)
1 small sweet potato, cooked & mashed
1/2 frozen banana
1/2 scoop vanilla protein powder (optional)
1 packet Splenda (or sweetener of your choice)
dash cinnamon
dash nutmeg

Combine all ingredients. Blend together until smooth (I used my immersion blender). Serve over ice.

Drink up!

I'm off to make one of these now...here's to a great week!!

Questions of the Day:

Do you like sweet potatoes? Do you prefer sweet potatoes or white potatoes? If it's mashed, I say yesss x 100 to white potatoes, but if it's baked, I'm all about the sweet!

What was your favorite part of the weekend?