Roasted Sweet Potato & Chocolate Muffins

The best way to cook sweet potato for recipes like this is to bake for about 50 minutes. The flesh will shrink away from the skin, and the reduction of the original raw volume will sweeten and intensify the flavour of the sweet potato. It also reduces the amount of water in the potato, so you can get away with using only a little xanthan gum to help the finished the texture.


  • 200g sweet potatoes
  • 150g caster sugar
  • 2 medium eggs
  • 200g Gluten-Free Flour Mix A
  • 2 tsp gluten free baking powder
  • ½ tsp xanthan gum
  • 150mls olive oil
  • 1 tsp glycerine
  • 20g chopped bitter chocolate
  • 20g chopped white chocolate


  1. Pre heat the oven to 160°C / 350°F / Gas Mark 3. Place 12 paper muffin cases in a muffin tray.
  2. Bake the sweet potato for 50 minutes until soft. Cool slightly, then peel and mash with a fork. Set the mash aside to cool completely.
  3. Increase the oven temperature to 180°C/gas mark 4. Place the eggs and sugar in a food mixer and whisk on high speed until thick and foamy, about 5 minutes. Place the flour, baking powder and xanthan gum in a separate bowl and mix well. Whisk the oil and glycerine together in a small jug.
  4. Add the sweet potato flesh to the flour mixture and chop through with a spoon or fork, breaking it up so the mixture is roughly combined. Roughly chop the dark and white chocolate and stir through the mixture.
  5. Add the oil mix to the eggs, along with the flour and sweet potato; mix well, but lightly.
  6. Spoon the mixture into the muffin cases and bake for 20 minutes, or until well risen and lightly browned.
  7. Remove the tray from the oven and cool on a wire rack.



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