Reprinted from The Blood Type Diet Website (

Sweet Potato Muffins


Modified from a recipe on the Food Network:,1977,FOOD_9936_20770,00.html

  • 2 cups mashed sweet potato (about 2 sweet potatoes)
  • 2 cups compliant flour (amaranth, kamut, brown rice, etc.)
  • 2 cups almond meal (or flax seed meal)
  • 1 cup vegetable glycerine
  • 4 eggs
  • 1 cup butter or ghee
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon allspice (or cinnamon)
  • 1 teaspoon nutmeg
  • 1 cup coarsely chopped nuts (optional)
How to make it:
  1. Preheat oven to 350 degrees F.
  2. Boil sweet potatoes for 25 to 30 minutes (poke with fork or knife to judge softness).
  3. Drain the sweet potatoes in a colander and peel when cool enough (but not cold).
  4. Put the sweet potatoes back in the pot they were boiled in and mash.
  5. Combine sweet potatoes, vegetable glycerine, butter, and eggs and mix thoroughly.
  6. Add dry ingredients and mix to combine.
  7. Add nuts if desired and mix well.
  8. Spoon into muffins pans and bake for 40-50 minutes (until a toothpick inserted comes out clean).
  9. Cool in pans to room temperature.