Sweet Potato Muffins- Gluten Free
When a family member was diagnosed with Celiac disease years ago, the selection of gluten free foods was pretty limited. Happily, today going gluten free is much easier. I buy a gluten free flour at Costco that can be used in any recipe that calls for all purpose flour. Gluten free flour is available in many grocery stores, too.
Gluten free flour seems to bake, or at least brown, a little faster, so you have to keep an eye on what you use it in. It doesn’t get much easier than that. In this recipe you could also use all purpose flour, if that is what you prefer. Just increase baking time 3-5 minutes.
The muffins are moist and not too sweet. They are great for breakfast, snacks or even as a dessert. They could also be served with lunch or dinner in places of rolls.
They freeze well so you can make a batch and freeze the extras for later. Wonderful for busy days when you don’t have time to make them.
Sweet Potato Muffins- Gluten Free
4 eggs, slightly beaten
3/4 c. oil
1 c. sugar
2 c. cooked sweet potatoes, mashed
1 3/4 c. gluten-free flour
1 T. cinnamon
1 t. nutmeg
2 t. baking powder
1 t. baking soda
3/4 t. salt
Blend together in large bowl eggs, sugar, sweet potatoes and oil and set aside. In another bowl combine dry ingredients. Add dry ingredients to egg mixture and stir until well blended. Pour into paper-lined muffin tins, filling about 2/3 full. Bake in a preheated 350-degree oven for 20-25 minutes or until muffins spring bake when touched lightly. Makes 30-36.
These freeze well.
Sweet Potato and Herb Biscuits
These biscuits are a favorite of mine. They go great with a bowl of chili.
I like sweet potatoes cooked any number of ways. Steamed, roasted, mashed. In this biscuit recipe, raw sweet potatoes are grated and added to the dough, along with some herbs. The biscuits come out tender, with great flavor and texture. We made them in class last night.
I enjoy them with a bit of butter, warm from the oven.
When you mix the dough, don’t be worried if it seems too dry. It takes a little bit of kneading to get the moisture out of the potatoes. The extra effort is worth it.
I cut them into triangles, but you can also just form the dough into a log shape. Then, slice the dough for round biscuits. They taste wonderful, no matter the shape.
Sweet Potato and Herb Biscuits
2 1/4 c. flour
1 T. baking powder
1/2 t. grated lemon peel
1/4 t. each baking soda, dried basil and dried thyme
1 egg, beaten
1 1/2 c. shredded sweet potato, about 1 large
1/2 c. fine chopped green onions
1/2 c. sour cream
2T. butter, melted or olive oil
Stir together dry ingredients in large bowl and set aside. Combine remaining ingredients and add to flour mixture mixing until just blended. Turn onto lightly floured surface and knead a few times until dough just stays together. Dough will look too dry- but it will come together after you knead it. Press into an 8-inch square and cut into four squares.* Cross cut each square into four triangles. Place on greased baking sheet and bake in a preheated 425 degree oven for 20 minutes. Makes 16.
* I press the dough into a lightly floured 8×8-inch baking pan and then flip it out onto the work surface, before cutting. That way you’ll get nice, even edges.
Honey-Orange Glazed Sweet Potatoes
I will admit it – I am not a fan of really sweet, sweet potato dishes. Not unless it is a dessert. My Mom never served sweet potatoes with marshmallows, but they were still served “candied”. Sweet potatoes, sometimes canned, cooked in a glaze of brown sugar and butter. It was just what we did.
Then, one year, I grew my own sweet potatoes. Everything changed after that. I can still remember the joy of digging that first plant up. There they were, a cluster of beautiful sweet potatoes. I grew a lot of them that first year. I steamed them, baked them, made soup with them. Even had them for breakfast a few times.
My Mom was so pleased when I told her I was supplying them for her Thanksgiving dinner that year. I suggested we just cook them with a little butter, salt and pepper. They were so naturally sweet, that they surely, did not need to be candied.
Not everyone was so pleased with that choice. Clearly, how to prepare sweet potatoes evokes some of the same passion as how to cook the turkey. So for awhile, there were two competing dishes of sweet potatoes on the Thanksgiving table. As if there weren’t enough dishes to worry about- we now had to have 2 types of sweet potatoes.
I hope this dish might just bridge the gap between the two camps. A little sweet, but not overly sweet. The orange juice and honey enhance the sweet potatoes nicely. The sugared nuts are a fun addition, too.
Honey Orange Glazed Sweet Potatoes
4 T. butter
4-5 c. peeled and sliced sweet potatoes
1 c. fresh orange juice
Zest of 2 oranges
¼ c. honey
2 t. hot sauce, or to taste
Salt and pepper to taste
Fresh grated nutmeg
Sugared nuts- optional* recipe follows
Melt butter in large skillet. Add sweet potatoes and cook over medium heat, for 5- 8 minutes. Potatoes should start to turn a little golden. Add orange juice, honey and seasonings and turn heat down to low. Cook, uncovered, until potatoes are tender and liquid is evaporated, about 10 minutes. If you want more color on the sweet potatoes, turn the heat up a little once they are tender, and liquid is mostly gone. Serve with sugared nuts sprinkled on top, if you like. These can be made a day ahead and reheated.
*Sugared Nuts
4-5 c. nuts, I like walnuts or pecans
2 c. sugar
1 c. water
1 t. cinnamon
1 t. orange peel
1 t. salt, optional
Place all ingredients in heavy skillet and cook over medium heat, stirring often, until all the water disappears. Whatever liquid in the pan will be clinging to the nuts and syrupy. Dump nuts onto a large cookie sheet and break apart with a wooden spoon to prevent clumping. As nuts cool, stir once or twice to remove any remaining clumps, and to cool faster. Nuts will lose their glossy appearance and attain a sugary crust. If it looks like nut soup, you didn’t cook them long enough, and you must return all to the skillet and cook longer. As the nuts start to get drier during cooking, you can turn down the heat a little to prevent burning. Once you’ve made a few batches, though, you will get good at judging when to stop cooking. You can also make a spicy version by adding a teaspoon of cayenne pepper along with the other ingredients. Store in cool, dry place to keep nuts fresh longer.
Sweet Potato and Herb Biscuits
These biscuits are a favorite of mine. They go great with a bowl of chili. They also would make a nice addition to your Thanksgiving table.
I like sweet potatoes any number of ways. Steamed, roasted, mashed. In this biscuit recipe, raw sweet potatoes are grated and added to the dough, along with some herbs. The biscuits come out tender, with great flavor and texture. They are also quite pretty.
I enjoy them with a bit of butter, warm from the oven.
When you mix the dough, don’t be worried if it seems too dry. It takes a little bit of kneading to get the moisture out of the potatoes. The extra effort is worth it.
I cut them into triangles, but you can just form the dough into a log shape. Then, slice the dough for round biscuits. They taste wonderful, no matter the shape.
Sweet Potato and Herb Biscuits
2 1/4 c. flour
1 T. baking powder
1/2 t. grated lemon peel
1/4 t. each baking soda, dried basil and dried thyme
1 egg, beaten
1 1/2 c. shredded sweet potato, about 1 large
1/2 c. fine chopped green onions
1/2 c. sour cream
2T. butter, melted or olive oil
Stir together dry ingredients in large bowl and set aside. Combine remaining ingredients and add to flour mixture mixing until just blended. Turn onto lightly floured surface and knead a few times until dough just stays together. Dough will look too dry- but it will come together after you knead it. Press into an 8-inch square and cut into four squares.* Cross cut each square into four triangles. Place on greased baking sheet and bake in a preheated 425 degree oven for 20 minutes. Makes 16.
* I press the dough into a lightly floured 8×8-inch baking pan and then flip it out onto the work surface, before cutting. That way you’ll get nice, even edges.
Sweet Potato Pound Cake
If the only way you enjoy sweet potatoes is as a side at the holidays, or in pie, it is time to expand your thinking about them. In this recipe, the mashed sweet potatoes add both sweetness and moistness to the finished cake. Great plain, or with a dollop of whipped cream and some fresh berries.
This cake makes a lovely dessert or a nice addition to a brunch menu. Also, a way to use up leftover mashed sweet potatoes, if you find yourself with leftovers.
I mentioned this recipe to a friend and she was very interested. I will be seeing her over the weekend and think I will make this for our dinner together.
Sweet Potato Pound Cake
1 1/2 c. cake flour*
1/2 t. each baking soda, salt, cinnamon and nutmeg
1/2 c. unsalted butter, room temperature
1/2 c. sour cream, room temperature
1 1/3 c. sugar
3 eggs, room temperature
1/2 c. mashed sweet potato
1 t. vanilla
Preheat oven to 300 degrees. Lightly oil an 8×4-inch loaf pan. Mix flour with next 4 ingredients and set aside. In large mixing bowl beat together butter and sour cream. Beat in sugar and then beat in eggs 1 at a time, beating well after each addition. Stir in mashed sweet potato and vanilla. Stir in dry ingredients and pour batter into prepared pan. Bake until tester comes out clean, about 1 hour and 15 minutes. Cool in pan 30 minutes before loosening cake sides from pan and removing. After cake has cooled wrap in foil and store at room temperature. Serves 8.
* If you don’t have cake flour you can make your own. Simply measure out a cup of all purpose flour and remove 2 tablespoons of the flour. That is now the same as a cup of cake flour OR remove the 2 tablespoons of flour and replace them with 2 tablespoons of cornstarch and sift together to combine. I do the flour/cornstarch mix and keep a batch on hand for when I need it in baking.
Sweet Potato Pancakes
I am a big fan of sweet potatoes. They are so versatile to cook with. For me, just roasting or steaming a sweet potato, and enjoying with salt, butter and a sprinkle of nutmeg is fine. This time of year, I find myself cooking with sweet potatoes all the time.
I was looking for something different to do with sweet potatoes. I didn’t want to just roast or steam them. I ended up shredded them and making sweet potato pancakes. I had duck fat so that is what we used to fry them in.
They were amazing. Crispy on the outside and tender in the middle. I am definitely going to make them again. I could see making smaller pancakes and serving as an appetizer. Here is the recipe.
Sweet Potato Pancakes
2 small sweet potatoes, peeled and shredded- you want to end up with 3-4 cups of shredded sweet potatoes- 1 medium /large one would also work
2 eggs
½ c. panko bread crumbs
1 T. parsley flakes
1 t. hot pepper sauce, or to taste
½ t. garlic powder
½ t. onion powder
Salt and pepper to taste
Oil for frying- we used duck fat and it was wonderful
Combine all ingredients in a mixing bowl and stir until well mixed. Heat oil or fat in large skillet to 350 degrees.* Spoon batter into skillet in 4-5 pancakes, depending on the size you prefer. Cook until golden on one side- and starting to firm up- about 5 minutes. You might have to cook them in two batches – depending on the size of your pan. Don’t over crowd. They are tricky to turn over. Turn over carefully and cook at least another 5 minutes or until both sides are golden brown and crispy. Makes 4-5
* A little trick to know when your oil is hot enough. Place an un-popped kernel of popcorn in your pan with the oil when you are heating it up. Popcorn pops at 350 degrees. When the popcorn pops – it is time to add the batter.
Sweet potato pancakes cooking
Sweet Potato Puffs
If you are looking for a new way to serve sweet potatoes, you might just want to try this recipe. Sweet potatoes are mashed, mixed with butter, eggs and spices, rolled in bread crumbs and fried. The end result is a delicate morsel that has a crunch on the outside- and creamy mashed sweet potatoes on the inside. They are addictive!!!
They make a great side dish, or can be served as an appetizer. While they are good hot, they maintain their crunch even after cooling down.
I first had a version of this recipe many years a go when a coworker made them and brought them to work. I recently found her original recipe, and added more seasonings to it. I love them as much now, as I did then.
The mixture, even after chilling, is soft. I placed spoonfuls of the mix in the breadcrumbs and rolled them gently into balls. The puffs are soft, even after frying, so remove carefully from the oil. You can fry up a batch in a few minutes, and serve right away. You can also cook them ahead of time, then reheat them before serving. I made my puffs into balls, but you could also flatten them a bit, more like the shape of a scallop.
This is a nice way to use up leftover cooked sweet potatoes, too.
So here is the recipe.
Sweet Potato Puffs
2 c. mashed, cooked sweet potatoes
3 T. softened butter
1 egg
3 T. chopped parsley, or 1 T. dried
½ t. salt
½ t. paprika
½ t. cumin
½ t. nutmeg
Hot sauce to taste
Dash of fresh ground pepper
Bread crumbs for rolling
Oil for frying
Combine sweet potatoes with butter and egg, stirring to mix well. Add seasonings and stir well. Chill mixture at least a couple of hours. Heat oil to 350 degrees. You should have at least a couple of inches of oil in the pan. Shape sweet potato mixture into 1-inch balls. Roll in crumbs and fry until golden brown. Drain on paper towels and serve. You can make a head of time, then just warm in the oven when ready to serve. They can also be fried and frozen for later use. These make a nice side dish or even can be served as an appetizer. They are very soft, even after frying, so remove from hot oil carefully.
Crunchy outside, soft and creamy inside
Gluten Free Sweet Potato Muffins
Gluten Free Sweet Potato Muffins
When a family member was diagnosed with Celiac disease eight years ago the selection of gluten free foods was pretty limited. Happily, today going gluten free is much easier. I buy a gluten free flour at Costco that can be used in any recipe that calls for all purpose flour. Gluten free flour is available in many grocery stores, too. It seems to bake, or at least brown, a little faster, so you have to keep an eye on what you use it in. It doesn’t get much easier than that. In this recipe you could also just use all purpose flour if that is what you prefer. Just increase baking time 3-5 minutes. The muffins are moist and not too sweet. They are great for breakfast, snacks or even as a dessert. They also freeze well so you can make a batch and freeze the extras for later. Wonderful for busy days when you don’t have time to make them.
These would make a nice addition for a Thanksgiving breakfast. They can also be served with Thanksgiving dinner, in place of more traditional rolls.
Sweet Potato Muffins- Gluten Free
4 eggs, slightly beaten
3/4 c. oil
1 c. sugar
2 c. cooked sweet potatoes, mashed
1 3/4 c. gluten-free flour
1 T. cinnamon
1 t. nutmeg
2 t. baking powder
1 t. baking soda
3/4 t. salt
Blend together in large bowl eggs, sugar, sweet potatoes and oil and set aside. In another bowl combine dry ingredients. Add dry ingredients to egg mixture and stir until well blended. Pour into paper-lined muffin tins, filling about 2/3 full. Bake in a preheated 350-degree oven for 20-25 minutes or until muffins spring bake when touched lightly. Makes 30-36.
Sweet Potato Pound Cake
Sweet Potato Pound Cake
I have posted this recipe before, but I think it is worth posting again. If the only way you enjoy sweet potatoes is as a side at the holidays, or in pie, it is time to expand your thinking about them. In this recipe, the mashed sweet potatoes add both sweetness and moistness to the finished cake. Great plain, or with a dollop of whipped cream and some fresh berries. This cake makes a great dessert or a nice addition to a brunch menu. Also a nice way to use up leftover mashed sweet potatoes, if you find yourself with leftovers.
Sweet Potato Pound Cake
1 1/2 c. cake flour*
1/2 t. each baking soda, salt, cinnamon and nutmeg
1/2 c. unsalted butter, room temperature
1/2 c. sour cream, room temperature
1 1/3 c. sugar
3 eggs, room temperature
1/2 c. mashed sweet potato
1 t. vanilla
Preheat oven to 300 degrees. Lightly oil an 8×4-inch loaf pan. Mix flour with next 4 ingredients and set aside. In large mixing bowl beat together butter and sour cream. Beat in sugar and then beat in eggs 1 at a time, beating well after each addition. Stir in mashed sweet potato and vanilla. Stir in dry ingredients and pour batter into prepared pan. Bake until tester comes out clean, about 1 hour and 15 minutes. Cool in pan 30 minutes before loosening cake sides from pan and removing. After cake has cooled wrap in foil and store at room temperature. Serves 8.
* If you don’t have cake flour you can make your own. Simply measure out a cup of all purpose flour and remove 2 tablespoons of the flour. That is now the same as a cup of cake flour OR remove the 2 tablespoons of flour and replace them with 2 tablespoons of cornstarch and sift together to combine. I do the flour/cornstarch mix and keep a batch on hand for when I need it in baking.
Gluten Free Sweet Potato Muffins
Gluten Free Sweet Potato Muffins
When a family member was diagnosed with Celiac disease eight years ago the selection of gluten free foods was pretty limited. Happily, today going gluten free is much easier. I buy a gluten free flour at Costco that can be used in any recipe that calls for all purpose flour. Gluten free flour is available in many grocery stores, too. It seems to bake, or at least brown, a little faster so you have to keep an eye on what you use it in. It doesn’t get much easier than that. In this recipe you could also just use all purpose flour if that is what you prefer. Just increase baking time 3-5 minutes. The muffins are moist and not too sweet. They are great for breakfast, snacks or even as a dessert. They also freeze well so you can make a batch and freeze the extras for later. Wonderful for busy days when you don’t have time to make them.
Sweet Potato Muffins- Gluten Free
4 eggs, slightly beaten
3/4 c. oil
1 c. sugar
2 c. cooked sweet potatoes
1 3/4 c. gluten-free flour
1 T. cinnamon
1 t. nutmeg
2 t. baking powder
1 t. baking soda
3/4 t. salt
Blend together in large bowl eggs, sugar, sweet potatoes and oil and set aside. In another bowl combine dry ingredients. Add dry ingredients to egg mixture and stir until well blended. Pour into paper-lined muffin tins, filling about 2/3 full. Bake in a preheated 350-degree oven for 20-25 minutes or until muffins spring bake when touched lightly. Makes 30-36.
