Sweet Potato Marshmallow Muffins (Paleo/Gluten Free) (Edit recipe)

Paying homage to one of our favorite Thanksgiving dinner side dishes, sweet potatoes topped with marshmallows! Anyone else? Oh and it’s loaded with chopped pecans too, because that was also a must for our side dish of sweet potatoes besides the marshmallows on top! One must have some texture to enjoy and the chopped pecans are perfect. Topped with our favorite marshmallows from Sweet Apricity! Lovingly crafted by our friends using only Paleo/Autoimmune-friendly ingredients!

20 minutes

22 minutes to 24 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	442
Fat:	24 g
Carbohydrates:	58 g
Protein:	4 g
Cholesterol:	35 g
Sodium:	396 mg
Fiber:	4 g
Sugars:	22 g
Calculated for total recipe.

by Back Porch Paleo

View original recipe

Serves: 8-9

Ingredients

1.25 cups Cassava Flour
.75 cup Maple Sugar, can sub granulated sugar
2 tsp Ground Cinnamon
1 tsp Baking Soda
.5 tsp Sea Salt
3 whole Eggs, room temperature
1 tsp Pure Vanilla Extract
.5 cup Ghee, melted & slightly cooled, can sub butter or coconut oil
1 cup Sweet Potato Purée
1 cup Pecans, roughly chopped + additional for top, optional
18 whole Vanilla Marshmallows (Sweet Apricity)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 385°. Line muffin tin with parchment liners, set aside.
In a medium bowl, whisk cassava flour, maple sugar, cinnamon, baking soda, salt and baking powder together in a mixing bowl, toss in chopped pecans and set aside.
In a small bowl, whisk eggs, vanilla, ghee and sweet potato puree together until well combined, and eggs are all incorporated.
Add wet ingredients to the dry ingredients and stir to combine with a rubber spatula.
Scoop batter into lined muffin tins, you should get 8-9 depending on how full you like your muffins.
Bake for 18 minutes and remove from the oven. Top each muffin with 2 marshmallows and return to the oven for an additional 2-3 minutes or until marshmallows begin to melt.
Remove from the oven and insert a pecan half on top (opt) and let them set for 5 minutes in muffin tin then remove to a cooling rack to finish cooling. Best enjoyed while still a bit warm! Store at room temperature or freeze for enjoying later.