3 Cups (300g) Almond Flour – Blanched Preferred (they have Bob’s Redmill Brand in the bulk section at whole foods)
1 Cup Cooked Sweet Potatoes – microwaved ones worked fine
12 Dates, Chopped – I like Medjool dates (probably because they are huge and really sweet)
1 tsp Apple Cider Vinegar
1 tsp Baking Soda
1/2 Cup Coconut Oil or Olive Oil (If using coconut oil, microwave for 30 seconds or so to liquefy)
1 tsp of vanilla (this will tone down the olive oil – probably not needed if you use coconut oil)
Preheat over to 325 Degrees F. Mash the sweet potatoes, then mix in remaining ingredients. Place in muffin tins and bake for ~30 minutes (looking for a knife inserted into a muffin to come out clean). The flavor of the oil does come through, but the olive oil is a bit easier to work with.
Other method is to dump all the wet ingredients in the food processor, then add the dates. Chop up as much as you can and then add the almond flour and baking soda.