Sweet Potato Anti-Inflammatory Muffins

4-5weet potatoes

4 eggs

1/4 c coconut oil, melted

1/4 c pure maple syrup

1 tsp vanilla

1/2 c coconut or other flour you tolerate (not wheat)

1 tsp baking powder

1/4 tsp sea salt

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground turmeric

1/4 tsp ground cloves

1/4 tsp ground allspice

3-4 Tbl raw milk or cream or yogurt. MUST be raw

Preheat oven to 400 degrees. use a muffin tin and either line or butter. Allow the potatoes to cool, cut in half and scoop out the insides into a large bowl, mash to puree and use about a c of this. Add egg, milk, oil, maple syrup. combine until smooth. Add dry ingredients and mix thoroughly. Pour batter into the muffin cups until about 2/3 full. Cook 20 to 25 minutes until a tooth pick inserted comes out clean

Cool completely on a rack, enjoy with pastured butter or freeze on a sheet then place into a freezer bag and take one at a time out to enjoy.