Gluten-free baking is a pain and I don’t do it very much. It’s just too hard to get right and there are too many opportunities to screw it up. (Never, ever just sub in gluten-free flour. It will not work.)
These muffins, though. They came from a cookbook I trust, so I gave them a shot. And they are delicious and light and fluffy and amazing. Yum.
Sweet Potato + Five Spice Muffins
(summarized from It’s All Good)
1 large sweet potato
1/2c extra-virgin olive oil
1/2c milk (almond milk if you’re avoiding dairy)
3/4c good quality maple syrup
1t vanilla extract
2c gluten-free flour
1t xanthan gum (if the flour doesn’t already include it)
2t baking powder
2t baking soda
1.5T Chinese five-spice powder
- Preheat oven to 400F. Poke holes in the sweet potato, then bake it for an hour, until soft. Set aside till it’s cool.
- Peel the sweet potato and mash the flesh in mixing bowl. Whisk olive oil, milk, maple syrup, and vanilla into sweet potato. In separate bowl mix remaining ingredients. Fold the dry ingredients into the wet.
- Line muffin tin with paper liners, distribute batter evenly.
- Bake 20-25 minutes, brushing top with extra maple syrup in last 5 minutes (I usually skip this). Let cool before serving.
Sweet potato chipotle soup is delicious, but not very filling. Or filling at all. This would be a great side dish with a roast chicken or something else with a lot of protein. It might make a good soup course at Thanksgiving dinner, if your Thanksgiving meal works in courses. But this is not a main course.
Spicy Sweet Potato Soup with Chipotle and Coriander
from It’s All Good (which is a better cookbook than it has any right to be)
2T olive oil
1 large red onion, finely diced
2 garlic cloves, minced
5 sprigs cilantro, leaves reserved for garnish (I clearly skipped the garnish step)
1 1/2t chipotle in adobo (I was generous here – I really like that smoky taste)
2 large sweet potatoes, peeled and diced
6c vegetable stock
Heat the olive oil over medium heat in a large soup pot. Add the onion, garlic, cilantro, cumin, and a healthy pinch of salt and cook, stirring now and then until softened but not brown, about 10 min. Add the chipotle and sweet potatoes and stir to combine. Add the vegetable stock to the pot and bring to a boil. Once soup boils, lower heat, simmer for 30 minutes, until the sweet potatoes are very soft. Discard the cilantro. Carefully puree the soup. If you want a very smooth texture, pass it through a strainer. Garnish each bowl with a few cilantro leaves.