Recipe by Malky and Yossi Levine

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Passover Sweet Potato Muffins with Walnut Crumb

Passover Sweet Potato Muffins with Walnut Crumb

Parve

8 Servings Serving Icon

1 Hour, 10 Minutes

Easy

Allergens

Contains

- Tree nuts - Egg

Diets

- Vegetarian - Pescatarian - Gluten Free

I always like to include something sweet among my side dishes. It balances the salty and savory flavors that generally come along with your main dish plate. Sometimes I’ll make a pie to serve buffet style or in individual ramekins. Here I decided to try muffins and I think it’s a keeper! Yield: 8 muffins

Directions

Prepare the Passover Sweet Potato Muffins

1. Preheat oven to 400 degrees Fahrenheit. Line eight holes of a muffin tin with muffin cups or grease with oil.

2. In a food processor (or with a hand mixer), combine sweet potato, eggs, honey, almond flour, walnuts, salt and cinnamon and pulse to blend.

3. Divide batter among muffin cups and bake for 30 minutes, until cooked through.

Prepare the Crumble

1. While muffins are baking, combine walnuts, almond flour, sugar, oil and cinnamon in a small bowl and mix until well combined.

2. Add a spoonful of crumble to each muffin. Bake for another 15-20 minutes. Let cool.

3. Serve warm or at room temperature.

Recipe tags

Gluten free Kosher for passover Kosher for pesach Sweet potato muffins Sweet potatoes Walnuts Yossi and Malky Levine

Passover Sweet Potato Muffins with Walnut Crumb

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