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Finally, a savory side that’s not potatoes! Bonus: it freezes well and consistently gets great reviews.
Yield: 12 muffins
1/4 cup oil, such as Gefen Cottonseed Oil
2 medium onions, diced
4 carrots, peeled and sliced
2 sweet potato, diced
4 tablespoons Gefen Potato Starch
6 tablespoons sugar
2 teaspoons Gefen Salt
pepper, to taste
2 eggs
Preheat oven to 350 degrees Fahrenheit.
In a large skillet, heat oil. sauté onions and carrots over medium heat for 30 minutes. Add diced sweet potatoes and continue sautéing for another 30 minutes until all vegetables are soft. Stir in potato starch, sugar, salt, and pepper.
Remove from heat and allow to cool. Stir in two lightly beaten eggs. Spoon mixture into greased or lined muffin tins, bake for 30 minutes.
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Photography and Styling by Estee Schwimmer
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