Mini Apple Cider Sweet Potato Loaves

It must be sweet potato week here on the blog.

I can’t get rid of the Thanksgiving leftovers quick enough.

I’m telling you…the turkey tastes even better 7 days later.

Not joking.


Here, we’ve got one more way to use up those sweet potato leftovers.


It’s sweet potatoes all day and all night over here.


It’s Sweet Potato Bread y’all!


We made mini loaves because these make ahhhhhmazing food gifts for Christmas.


Just an idea 😉




Apple Cider Sweet Potato Loaves
Recipe type: Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 mini loaves
A melt in your mouth bread bursting with the fall flavors of cinnamon, sweet potato, and apple cider, stuffed w/ chopped pecans. Gluten-free, paleo, refined sugar-free, nut-free option.
  • ¼ c. apple cider
  • 1 c. sweet potato puree
  • 3 large eggs
  • ½ c. granulated stevia
  • 2 T. pure maple syrup
  • ½ c. coconut flour
  • ½ t. baking soda
  • ½ t. salt
  • 1 t. ground cinnamon
  • ½ c. chopped pecans (omit pecans if you want a nut-free bread)
  • melted coconut butter, for drizzling, optional
  1. Preheat the oven to 350 degrees F. Grease 3 mini loaf pans w/ cooking spray or you can use 1 9 in. loaf pan.
  2. In a large mixing bowl, combine the apple cider, sweet potato puree, eggs, stevia, and maple syrup until smooth.
  3. Stir in the coconut flour, baking soda, salt, and cinnamon.
  4. Fold in the pecans.
  5. Pour the batter evenly into each loaf pan and bake for 20-25 minutes until lightly golden, or until a toothpick inserted into the center of each bread comes out clean.
  6. Let cool, then drizzle with melted coconut butter if preferred, then slice.


Leftover Sweet Potato Casserole Cookies

 Happy Monday y’all!

How was your Thanksgiving?

Let’s rewind a bit.

My dad has been in another country for three months on a job.

So, naturally, because Thanksgiving is my favorite holiday and one where my dad and I cook a Thanksgiving feast together, I was feeling super bummed that he wasn’t going to be here.

However, last Monday, he sent me a secret text with the words, “Don’t tell mom, but I’ll be home Thursday morning.”

I quietly jumped for joy.

I don’t know how I kept that secret until my dad got home, but you should have seen my mom’s face when he arrived.

Plus, I was super proud of myself for cooking the entire Thanksgiving meal.

My favorite is obviously the turkey, but I love to spread my sweet potato casserole on top so that I have a bit of each with every bite.

Let’s put that leftover sweet potato casserole to good use.


We are going to make cookies.


Sweet potato casserole + pecans + coconut…


ummmmmmm, little bites of heaven.


Plus, these babies are gluten-free, paleo, and refined sugar-free (made w/ a date puree).


Thanksgiving leftovers all day everyday!



P.S. I use this recipe for sweet potato casserole (only I replace the almond milk with coconut milk).


Sweet Potato Casserole Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 22
Chewy, slightly crisp cookies made from leftover sweet potato casserole, studded w/ pecans and chock full of shredded coconut. Gluten-free, paleo, nut-free option.
  • ¾ c. leftover sweet potato casserole (or ¾ c. mashed sweet potato)
  • ⅓ c. pitted Medjool dates, soaked in water overnight, and drained
  • 2 large eggs
  • ½ c. full-fat coconut milk
  • 2 T. extra-virgin olive oil
  • 1 T. pure vanilla extract
  • ½ c. coconut flour
  • 1 t. ground cinnamon
  • ½ t. baking soda
  • ½ t. baking powder
  • ½ t. salt
  • ½ c. finely shredded, unsweetened coconut
  • ½ c. chopped pecans
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Place the sweet potato, soaked dates, eggs, coconut milk, evoo, and vanilla in a large food processor.
  3. Process on high until smooth.
  4. Add in the coconut flour, cinnamon, baking soda, baking powder, and salt and process until combined.
  5. Fold in the coconut and pecans.
  6. Use a small cookie scoop to drop the dough on the prepared baking sheet.
  7. Slightly flatten the tops of each cookie using the palm of your hand.
  8. Top each cookie with 1 pecan halve.
  9. Bake for 20 minutes or until the cookies are slightly golden on top.
If you want a nut-free option, omit the pecans.


Peanut Butter Sweet Potato Protein Muffins

Y’all…Thanksgiving is THURSDAY.

That means crunch time.

Are you cooking a big feat for your family? Or are you going out to a four-star catered Thanksgiving brunch with relatives?

If it’s the first option, you probably have some prepping to do.

No big deal.

Just relax.

Thanksgiving is my favorite holiday.

Usually my dad and I cook a huge feast, but unfortunately he is out of the country for business and this Thanksgiving is going to be a bit different.

Sad face.

But, heres to a bit of change for once.

I guess I need to embrace it.

Before we all indulge.

Let me give you a shot of healthiness.


We are making muffins.


With this awesome protein powder that Nuzest sent me.

I chose to use their Cappuccino flavor in these muffins because I’m a coffee freak, so ya.

However, they were kind enough to send me a sample of their Strawberry, Vanilla, and Chocolate protein powders as well.

These muffins are ahhhhhbsolutely delicious.


I am usually very picky about my protein powders but after I did my research of Nuzest I got really excited.

Usually, I can’t find a protein powder without the word whey or a ton of other ingredients in it that I haven’t heard of.

Nuzest changes all of that.

Nuzest has developed what they call their “Clean, Lean, and Green” protein formula that consists of 100% vegetable protein isolate from European Golden Peas.

What shocked me even more is that each protein powder has five or less ingredients in it!

What the what?

Oh, not to mention this stuff is free of GMO’s, gluten-free, soy-free, and dairy-free!



Seriously, your muffins just got ten times better.


It’s definitely a protein powder that you can feel good about.


Plus, the combo of peanut butter, banana, and sweet potato is absolutely fall-tastic.


Yep, I’m extra cheesy today.



Head on over to Nuzest and check out their products and recipes!


PB Sweet Potato Protein Muffins
Recipe type: Muffins, Snack
Cuisine: America
Prep time: 
Cook time: 
Total time: 
Serves: 12
Fluffy peanut butter muffins sweetened w/ banana and sweet potato, with a bit of cappuccino protein powder for a fall spin on a healthy snack. Gluten-free.
  • 1 very ripe banana, mashed
  • ½ c. sweet potato puree
  • 1 c. all-natural smooth peanut butter
  • 2 large eggs
  • ¼ c. pure maple syrup
  • ¼ c. Nuzest Cappuccino flavored protein powder
  • 1 t. baking powder
  • ½ t. salt
  • maple syrup + peanut butter, optional topping
  1. For the muffins, preheat the oven to 350 degrees F. Line a 12 cup muffin tin w/ paper liners and grease each liner w/ cooking spray.
  2. In a large mixing bowl, combine the banana, sweet potato, peanut butter, eggs, and maple syrup until smooth.
  3. Stir in the protein powder, baking soda, and salt.
  4. Evenly divide the batter between each of the 12 muffin cups, filling each cup about ½ full with batter.
  5. Bake for 15-20 minutes, or until lightly golden and a toothpick inserted into the center of each muffin comes out clean.
  6. In a small bowl, combine 2 T. maple syrup w/ 2 T. smooth peanut butter.
  7. If you wish, drizzle each muffin w/ this glaze.


Healthy Halloween!

This is so typical of me.

It’s Halloween.

Yet, I have no Halloween candy treats to present to you.

I know, I’m such a slacker.

Buttttttttttttt (that’s a big butt)…somewhere I’m chuckling like a little girl inside.

But, I do have something sweet on deck for ya.


I pulled through.

Oh, and it’s healthy.



I mean, sweet potatoes are veggies.


So it just hasssssss to be healthy.


 You definitely won’t feel guilty about the 123763764 Reese’s P.B. cups you are going to have tonight.


I made some homemade coconut butter just for this treat.


You know this is serious business.

I never like to jip the Trick Or Treater’s.


You know what I’m saying?

I was that kid who got all dressed up on Halloween and walked up and down the block with one of my parents to fill my jack o’ lantern basket w/ loads of candy.


I was also extremely disappointed when I received what I like to call “dollar store candy.”


You know, the fake tootsie rolls that are 3 months expired.

C’mon people, at least give me some Wal-Mart stuff.




So, you can bet that I’ve got a good stash filled w/ mini snickers, twix, reese’s, and those occasional MNM’s.


I’m also definitely that person who sits on their front porch in their p.j.’s eating the candy out of the bowl, leaving only half the bowl for the actual trick or treaters.


Mhhhhm…I just healthified your Halloween.

Coconut Sweet Potato Butter
Recipe type: Spread, Snack, Dip
Cuisine: American
Prep time: 
Total time: 
Serves: 16 oz. jar
Creamy sweet potato and sweet coconut butter spiced w/ pumpkin pie spice and sweetened w/ a hint of maple syrup for the perfect snack. Spread on toast, fruit, or just eat with a spoon! Gluten-free, vegan, paleo, refined sugar-free, nut-free.
  • 1 recipe homemade or store bought coconut butter
  • 1.5 T. slightly melted coconut butter from the batch above
  • .5 T. melted coconut oil
  • 2 T. pure maple syrup
  • .5 t. pure vanilla extract
  • 15 oz. can organic sweet potato puree, or 15 oz. of mashed, roasted sweet potato, from 1 medium sweet potato
  • 1.5 t. pumpkin pie spice
  1. Go ahead and prepare the coconut butter according to the recipe, unless you are using store bought.
  2. In a large food processor, process the 1.5 T. coconut butter along with the remaining ingredients until smooth.
  3. Serve topped w/ a bit of shredded coconut or spread on anything you want for a healthy snack.


Secret Recipe Club


It’s Monday.

We all dread it.

Buttttttt…not today 🙂

Because today, well, today is the best Monday of the month.

Secret Recipe Club Monday.


Let’s get down to business.

I cannot tell you how stoked I was to learn that my secret blogger for this month was Christina, the voice behind Mele Cotte.

I have been following her blog for sometime and absolutely love it.

Plus, Christina is Italian, just like me, so ya know, we have a connection. 😉

Christina grew up in the Boston area and was influenced by a host of experienced Italian cooks in her family.


Like Christina, I too have a slew of self-taught Italian cooks in my family. So, when I picture her family, all I see is my grandmother in the kitchen w/ a wooden spoon, standing over the stove, tasting her pasta sauce.

Oh, and I picture a ton of loud mouths talking screaming across the table with conversation and big appetites.

That’s just Italian families.

Well, at least mine 🙂

Christina also has her pastry certification from The Art Institute in Atlanta, so she is pretty brilliant too!

You can definitely tell that Chris has some serious cooking/baking chops by her scrumptious looking extensive recipe index.

Plus, she has tons of gluten-free recipes like this tasty looking Sweet Potato Nut Bread.

Oh, and seriously, just look at these Mini Tiramisu Cups…so freaking adorable.

While I have a terrible sweet tooth, I was craving breakfast.

Surprise, surprise.

 Since it is starting to get a little cooler outside, I needed something warm, cozy, and fluffy.

Enter Chris’ Pumpkin Pie Pancakes.

Because I have bombarded you with pumpkin pie pancakes before on my blog, I decided to go a different route.

Instead, I used sweet potato.


So, these are now Sweet Potato Pie Pancakes.


Oh my ba-jeezus.


I think my dad said it best: “Chels, these pancakes are off the chain!”


Ummmmmm…psh, ya they are.


Thank you soooooo much for the recipe inspiration Christina!


These will be my new go to pancakes for the fall most definitely! 🙂

Sweet Potato Pie Pancakes
Recipe type: Breakfast, Pancakes
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Light, fluffy, pancakes w/ sweet potato for the perfect fall breakfast. Paleo, gluten-free, refined sugar-free, and nut free! 🙂
  • 1 small sweet potato
  • 1 c. unsweetened coconut milk, the kind in the carton, not in a can
  • 1 c. egg white substitute, or 4 large eggs
  • 2 t. pure vanilla extract
  • ½ c. coconut flour
  • ½ t. salt
  • 1 t. ground cinnamon
  • 1 t. pumpkin pie spice
  • 1 t. baking powder
  • 3 T. granulated Stevia
  • maple syrup, coconut butter, etc., for serving
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Place the sweet potato on the baking sheet and roast until the sweet potato can be easily pierced w/ a knife, about 1 hour.
  3. Let the sweet potato cool completely and then scoop out the flesh, discarding the skin.
  4. place the sweet potato flesh in a large mixing bowl and mash.
  5. Add the coconut milk, eggs, and vanilla and mix until combined.
  6. Stir in the coconut flour, salt, cinnamon, pumpkin pie spice, baking powder, and stevia.
  7. Heat a large non-stick skillet over medium heat.
  8. Grease the skillet w/ cooking spray.
  9. Drop the batter by rounded tablespoons into the skillet.
  10. Let the pancakes cook for about 2-3 minutes on one side, then flip and let cook an additional 2-3 minutes on the other side.
  11. Transfer the pancakes to a plate to cool while you finish the rest.
  12. Serve the pancakes warm, drizzled w/ maple syrup and/or melted coconut butter 🙂


Nutritional Facts (1/12th of recipe/per pancake): Calories: 43, Total Fat: 1g, Sodium: 155mg, Potassium: 71mg, Total Carb: 5g, Dietary Fiber: 2g, Sugars: 1g, Protein: 3g