sweet potatoes recipe - Sweet Potato Hash Recipe

1 cup mashed sweet potato
about 1 large sweet potatoes cooked
sweet potatoes recipe and pureed organic canned is fine
2 cups diced pineapple
separated
2 large eggs
3 tablespoons maple syrup
more additional soup spoon for best muffins

1 cup brown rice flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
non-aluminum
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup shredded coconut (sweetened)

Preheat oven to 400 degrees and prepare a cup muffin pan with 12 paper
sweet potatoes recipe liners
Place the sweet potatoes, 1 cup crushed pineapple, eggs and maple syrup in a blender or food processor.

Mix (or process) until smooth
sweet potatoes recipe and silky.

In a medium bowl, mix the size of the brown rice flour
sweet potatoes recipe, whole wheat flour, baking soda, baking powder, salt and pumpkin pie spice. Beat to mix well.

Add the wet ingredients (from blender) to the dry ingredients sweet potatoes recipe and mix a wooden spoon until combined and no lumps remain (mix or muffins will be enough rubber too), add the grated coconut and the remaining cup of diced pineapple and stir to combine.

Fill a muffin, I love fluffy muffins addition, if I fill the muffin cups
sweet potatoes recipe all the way to the top. If you prefer a small muffin filling 3/4 (it will be 15-16 muffins)
Bake 20 minutes, remove from oven and brush the bread with maple syrup. Return to oven for 5 minutes.
Let cool in pan for 7 minutes, then move muffins cooling rack and cool completely, then.
I love these sweet potatoes recipe muffins freeze individually and only removed when I tried this bread repairs!