Candy'D Sweet Potato Cupcakes

Ingredients

• Sweet potato

  Raw, unprepared

  500g

• Orange juice

  1 cup or 249g

• Coconut oil

  ½ cup or 109g

• Dates, deglet noor

  200g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Vanilla extract

  1 tsp or 4g

• Oranges

  Raw, all commercial varieties

  ½ large or 92g

• Wheat flour

  Whole-grain

  1 ½ cup or 180g

• Baking powder

  Leavening agents, low-sodium

  1 tsp or 5g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Ginger

  Spices, ground

  1 tsp or 2g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Salt

  Table

  ⅛ tsp or 0.8g

Directions

1. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sweet potato cubes, cover, and steam until just tender, 15 to 20 minutes depending on thickness. Remove the sweet potato from the steamer and allow to cool. Transfer the cooled sweet potato to a blender. Pour in the orange juice. Cover blender, and puree until smooth. If mixture is too thick, add more orange juice, 1 tablespoon at a time, until the sweet potato is blended.
2. Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners.
3. Add to the blender coconut oil and dates until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg, then stir in the orange zest.
4. Sift together the flour, baking powder, cinnamon, ginger, baking soda, and salt in a bowl. Mix the flour mixture into the sweet potato mixture, 1 cup at a time, mixing until just blended. Batter will be thick. Spoon the batter into the prepared muffin tins.
5. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.