All I can say is YUM! Although I made these tasty treats using a non-stick Twinkie® pan, you can just as easily make these into muffins, mini-muffins or even a square cake and cut into 12 portions. You’ll have to do some re-calculating of carbs for different shapes. The square cake will probably take 30-35 minutes to bake fully. Test with a toothpick in the center. The count below is for the Twinkie® shape, each of which which has 3 tablespoons of batter. These are delicious with morning coffee or for a lunch-box or after-school snack!
Mine tried to stick to my non-stick pan a bit, so be sure to oil your pan and cool them off before attempting to loosen and remove from the pan. This recipe is not suitable until you reach the grains rung of the Atkins OWL carb re-introduction ladder.
To lower carbs, you will want to sub in a lower-carb bake mix and definitely sub in pumpkin for the sweet potato. I just happened to stumble on 1/2 c. sweet potato in my freezer this week that I wanted to use up. I figure if I don’t know how long it was in the freezer, best I use it right away. I will probably use pumpkin next time myself to lower carbs on these.
Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks LOW CARBING AMONG FRIENDS. Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself, is almost exclusively comprised of my recipes with some new creations by Chef George Stella and Jennifer Eloff. Order your copy (or any of our cookbooks) from Amazon or our direct order site: amongfriends.us/order.php.
1½ c. my Einkorn Low-Carb Bake Mix
¼ c.+2T. Pineapple Sugar-Free Syrup (I used DaVinci)
1 beaten large egg
½ c. sweet potato, cooked and mashed
DIRECTIONS: Preheat oven to 350º. Oil a Twinkie® pan or muffin pan. Set aside. In a medium bowl, mash the cooked sweet potato with a fork. Whisk in the egg and pineapple syrup until smooth. Finally stir in the bake mix with a rubber spatula to scrape down the sides of the bowl, until all is well-blended. Using a tablespoon measure, spoon 3 T. batter into each slot of the pan. If any leftover, top any off that are under-filled. Pop into 350º oven for 20 minutes. Cool slightly before attempting to remove from pan.
NUTRITIONAL INFO: Makes 12 logs, each contains:
113 cals., 8.3g fat, 6.66g carbs, 1.49g fiber, 5.17g NET CARBS, 5.38g protein, 66.2 mg sodium