You would think that after I made 5 batches of Sweet Potato Donuts and a large batch of Sweet Potato Pancakes that my kids would be tired of Sweet Potatoes, but the requests for sweet potatoes keep coming in. My daughter wants me to try replacing sweet potatoes in all of my pumpkin recipes. Since the stores are out of pumpkin puree and the pumpkins in my garden are not quite ripe, I have been indulging her request.
Instead of just substituting sweet potatoes for pumpkin in my Pumpkin Muffin recipe, I decided to healthify them a bit. I substituted applesauce for the oil and reduced the sugar. These are almost guilt free muffins…almost!
Ingredients: 
1 1/4 cup brown rice flour
1/2 cup tapioca flour
1/4 cup potato starch
1/2 teaspoon xanthan gum
1 Tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
2 large eggs
1/2 cup milk (or rice milk)
1/3 cup apple sauce
1 cup pureed sweet potato
1/2 cup light brown sugar
Topping:
2 tablespoons sugar
1/2 teaspoon cinnamon
Directions:
In a medium bowl, mix flours, xanthan gum, baking soda, salt and spices.
In a large bowl, mix eggs, milk, apple sauce, sweet potato, and brown sugar.
Stir the dry ingredients into the wet mixture. Mix everything together until it is just combined.
Pour the mix into greased or lined muffin cups.
Mix sugar and cinnamon together and sprinkle on top of muffins.
Bake at 400 degrees for 20 – 25 minutes, or until a toothpick inserted into the center comes out clean. 
My kids might want more sweet potatoes, but I promise to share a recipe that does not contain sweet potatoes tomorrow! 🙂
Do you ever get stuck on an ingredient? I have been hung up on sweet potatoes in dinner recipes too.
For more delicious gluten-free recipes, visit Slightly Indulgent Tuesdays.
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