Sweet Potato Sprinkle Casserole Muffins
Prep Time
Prep Time: 1 hour to bake sweet potato
Muffin Cook Time
35 minutes
Prep Notes
Upgrading Thanksgiving favorites with more health without sacrificing taste! Gluten free and dairy free, no refined sugars. We add our nutritious sweet & savory Chia Leah Maple & Olive Oil Quinoa Sprinkle for a boost of fiber, antioxidants and crunch!
These can be made into single serving muffins or in a baking dish (family style)
Yields
12 Servings
Ingredients
6 medium sweet potatoes (about 25 oz)
½ cup almond milk (or your milk of choice)
2 eggs
2 “chia eggs”
1 T flaxseed meal or chia seed + 3 T warm water gently stirred
4 T maple syrup
1 tsp grapeseed oil
2 tsp vanilla extract
1 tsp cinnamon
Dash nutmeg ~1/8 tsp
Dash sea salt ~1/4 tsp
Optional: ½ cup chopped pecans or slivered almonds
Directions
Wash & dry sweet potatoes. Bake on a sheet pan at 400 for 1 hour.
Once potatoes are cooled enough to touch, gently peel away the skins*.
Combine sweet potatoes with remaining ingredients (excluding Sprinkle) in a large mixing bowl.
Using an electric (or hand) mixer, blend the ingredients.
Scoop mixture into 12 parchment lined muffin tins or an 8x8 or larger baking dish
Top evenly with Chia Leah Maple & Olive Oil Quinoa Sprinkle
Bake for 30-32 minutes for muffins or 35-38 minutes souffle dish.
Enjoy!
