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Sweet Potato Chocolate Donuts

November 16, 2016

 

Yam, sweet potato....such a confusing root vegetable.  I'm still not 100% sure I'm using the correct name.  But I used the elf shoe-shaped root that has thin brown skin with a vibrant orange flesh, so I recommend you use it too.  Pumpkin or yam would probably work just as well, but I didn't have a 8 lb sack of anything but organic yams.  Have you scrolled ahead to the recipe by now?  I wouldn't blame you; this is a bit of sleep-deprived rambling.  But before you skip ahead too far, I'd like to point out that if you have sleep issues occasionally or always, foods like sweet potatoes can actually help.

 

Wait, let me say that again: sweet potatoes help with sleep!  Sweet!  This is why I'll be going through that sack like hot potatoes (ha, sorry).  Anyway the reasoning:  the complex carbs in sweet potatoes help promote sleep, and their abundance of potassium results in muscle relaxation.  Unfortunately two of my current favorite things, coffee and chocolate (hey YOU try raising twin babies without either), are total sleep-robbers.  Here's my magical formula to a full night of rest (unless the twins have other plans):

 

  • Have a sweet potato or sweet potato treat in the late afternoon

  • Sip nightly extra sleepy-time tea

  • Right before bed on an empty stomach, take an evening supplement of L-Tryptophan 

  • Last resort: if you cannot fall asleep or wake up with insomnia at say 1am, 1 little chewable melatonin-infused MidNite does wonders and you will not wake up groggy. Hurrah!

 

 

Sweet Potato Chocolate Donuts

Yields 9

 

Ingredients:

 

1/4 cup sweet potato, mashed

1/3 cup + 1 TBSP almond or coconut milk

1 teaspoon organic apple cider vinegar

2 tablespoons pure maple syrup

2 tablespoons coconut oil

1 egg or 1 vegan egg substitute

1 cup gluten-free all purpose flour

3 tablespoons raw cacao powder

1 teaspoon baking powder (corn-free)

1 tablespoon coconut palm sugar

1/4 teaspoon nutmeg

1/8 teaspoon allspice

sprinkle sea salt

 

 

Directions:

 

1.  Mash sweet potato (roast or microwave it if crunched for time) and turn oven on to 400F.  

2.  Pour nondairy milk and vinegar together; set aside to curdle.

3.  Whisk all wet ingredients together and stir dry into wet.

4.  Grease a donut tin with coconut oil and divide the batter amongst 9 tins (each one should be 2/3 full).

5.  Bake for 7-9 minutes until and cool on a wire rack fro 5 minutes before enjoying.

 

 

 

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