The beet

Sweet Potatoes are our Harvest of the Month feature, and Whitsons’ Chef Sandmann is serving up a Loaded Sweet Potato Rice Bowl filled with nutritional goodness!

Sweet potatoes are an excellent source of vitamin A, C, B6, potassium and fiber. They also tend to add a nice, sweet twist to an otherwise savory dish, such as chili and rice bowls, making it burst with flavor. Looking a delicious veggie-based snack that is also vegan and gluten free? Try our coffee crumb recipe below!
 

RECIPE: Sweet Potato Coffee Crumb Muffins

INGREDIENTS:

2 cups gluten free oat flour
1 tsp. baking soda
1 tsp. baking powder
1 ½ tsp. cinnamon
½ tsp. ginger
¼ tsp. nutmeg
1 cup pureed cooked sweet potato
½ cup unsweetened almond milk
2 eggs
1/3 cup maple syrup
 

Crumb Topping:

4 Tbsp. gluten free oat flour
3 Tbsp. coconut sugar
2 Tbsp. coconut oil (measure after melting)

DIRECTIONS:

Preheat oven to 350. In a large bowl, mix all the dry ingredients for the muffins. In a separate large bowl, mix the wet ingredients. Add the dry ingredients gradually to the wet ingredients bowl and mix until combined. Spoon batter into lined muffin pans.

To make the crumble, mix the crumble ingredients in a small bow. Sprinkle a little on top of each muffin. Bake for 10 – 15 minutes. Let cool before removing from pans and storing or serving.