Sweet Potato Marshmallow Muffins (Paleo/Gluten Free)
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!
PREP TIME
20 minutes
COOK TIME
22 minutes to 24 minutes
INGREDIENTS
11
Serves: 8-9
Ingredients
- 1.25 cups1.25 cups1.25 cups Cassava Flour
- .75 cup.75 cup.75 cup Maple Sugar, can sub granulated sugar
- 2 tsp2 tsp2 tsp Ground Cinnamon
- 1 tsp1 tsp1 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp Sea Salt
- 3 whole3 whole3 whole Eggs, room temperature
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- .5 cup.5 cup.5 cup Ghee, melted & slightly cooled, can sub butter or coconut oil
- 1 cup1 cup1 cup Sweet Potato Purée
- 1 cup1 cup1 cup Pecans, roughly chopped + additional for top, optional
- 18 whole18 whole18 whole Vanilla Marshmallows (Sweet Apricity)
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Process
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.
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About This Recipe
Show nutritional information
Baked Goods Cupcakes & Muffins Gluten Free Grain Free Nightshade Free Paleo Pescetarian Shellfish Free Snacks Sugar Alcohol Free Vegetarian| 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 |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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