Recipe

Step 1: Preheat the oven to 325°F. Place 12 paper muffin liners in a muffin pan.

Step 2: Bake the sweet potato for 50 minutes, until soft. Cool slightly, then peel and mash with a fork. Set the potato aside to cool completely.

Step 3: Increase the oven temperature to 350°F.

Step 4: Place the eggs and sugar in a stand mixer, and beat 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 glycerin together in a small bowl.

Step 5: 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 bittersweet and white chocolate, and stir into the mixture.

Step 6: Add the oil mix to the eggs, along with the flour and sweet potato; mix well, but lightly.

Step 7: Spoon the mixture into the muffin liners and bake for 20 minutes, or until well risen and lightly browned.

Step 8: Remove the muffin pan from the oven, and let cool on a wire rack.

Reprinted with permission from Phil Vickery’s Gluten-Free Baking(2011 Firefly Books).