Recipe Vortex

1 3/4 cup all-purpose flour (for gf use 1-to-1 gluten free flour blend)

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

2 tsp vanilla

1/2 cup butter, melted

2 eggs

1/3 cup brown sugar or coconut sugar

1 1/2 cups pureed sweet potato (2-3 medium sized sweet potatoes)

For sweet potato puree, peel and cut sweet potato into fourths. You can also boil sweet potatoes whole, I just cut mine up a bit to allow them to cook faster.

Bring water to a boil in medium pot, add sweet potato and on a low boil let them cook for 10 minutes or until they are soft (test with fork). When softened, drain water and blend sweet potatoes in high powered blender until texture is smooth.

Preheat oven to 350 F. In electric mixer add brown sugar, vanilla, butter, eggs, sweet potato and cinnamon and mix until incorporated. Add baking powder, baking soda, salt, flour and mix.

In a greased muffin pan, use an ice cream scooper and add muffin mixture to tins. If you have just a regular spoon fill muffin tins 3/4 of the way with batter. Let cook for 13-15 minutes until golden brown and you can stick with a tooth pick. Let cool and ENJOY!