Sweet Potato, Ginger, Coconut, White Chocolate Muffins

Whoever thought of this ingredient combination was genius. I can't take all the credit, because it was someone else's recipe on Pinterest that caught my eye. It probably caught your eye too. I added coconut and white chocolate chips and some flax meal and created what I think is a masterpiece. The banana chocolate muffins are our all-time favorite, but these come in at a close second.

They are lovely. The perfect addition to a fall meal or a cup of evening tea.

The trick to these muffins is getting the red sweet potatoes {yams} baked up real soft. They'll start to caramelize just a bit and the skin falls away from the soft flesh. Skin, mash and chill your yam before adding it to the rest of the ingredients.

Sweet Potato, Ginger, Coconut, White Chocolate Chip Muffins
inspired by london bakes and a second cousin of my chocolate banana muffins

1/2 cup white flour
1/2 cup ww pastry flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp ginger
1 tsp cinnamon
1/3 cup coconut
1/3 cup brown sugar
1/3 cup flax meal

1/2 cup red sweet potatoes, baked and mashed {about 2 medium}
1/4 cup olive oil
3/4 cups soymilk
1/4 cup applesauce
1 tsp vanilla
1 cups white chocolate chips

bake your red sweet potatoes for about 45 minutes at 415 degrees F.
when they are really soft -- skin, then mash and chill.

mix dry ingredients together. take chilled sweet potato and add to milk, oil, applesauce and vanilla.
mix dry and wet ingredients together and fold in chocolate chips.
use a one-quarter cup measure to fill greased muffin cups.
bake at 375 for 25 minutes or until a toothpick comes out clean. makes 12 muffins.

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