Sweet potatoes are great for the same reason that pumpkin is - it works so well in both savory and sweet recipes. After the Sweet Potato-Stuffed Pepper of yesterday, and even after eating the leftover filling for lunch, there was still some un-flavored mash and I needed a sweet treat.
With this, I turned to VeganLisa from Vegan Culinary Crusade. She has a wonderful site filled with primarily raw recipes and others that are free of refined flours oils, and sugars. So, while today's treat of Sweet Potato Cranberry Spice Muffins isn't raw, it is pretty healthy and is one of the more delicious baked goods I remember eating recently.
Also, they obviously smelled so good I couldn't wait to take a bite before taking a photo...Oops.
I did make a few minor substitutions, always working to get rid of what I have on hand. I subbed about 1 cup of almond flour and the rest white spelt flour for her whole wheat pastry flour, and 2 TBS. of coconut oil rather than 1/4 c. of canola.
I think both the almond flour and coconut oil made the muffins especially moist without being gooey. Ah, and, I was afraid I didn't have a full half cup of dried cranberries, so I added a couple of raisins in as well.
This is really nicely spiced, and easy to throw together. It's surprisingly sweet (in a good way) for how little added sweetener there is (in this case, maple syrup.) And if you have leftover sweet potato on hand, this is a great way to use it up. If not, Lisa has plenty of other recipes for you to check out and make something delicious with!