Those sweet potato and bacon muffins will be perfect for a grab and go breakfast, lunch or dinner!
Like I’ve said before (I know, I’m repeating myself lol), since I started this diet, I have found that one of the most difficult thing is “to go food”. You know, the kind of food you just grab when you travel or you take with you in your lunch box at work or school.
Although I know that in some countries, savory breads or muffins are quite intriguing, in France, they are very common. So I figured, these would be my new “travel food”. Of course, first, I had to create my own recipes, according to my intolerances. Because let’s face it, pretty much all French savory muffins contain gluten, eggs and cheese (especially cheese, or they wouldn’t be French lol).
What I love about these savory muffins, is that you can either have them for breakfast, appetizers, bring them to a picnic or a potluck, eat them with a salad for a quick lunch or dinner, bring them in your lunch box…
Moreover, you can make this, either as a loaf or muffins.
Can I freeze them?
Yes, they freeze very well. That’s another reason why they are so convenient! Get them out of the freezer before in the morning and they will be defrost when it’s time for your luch break. Prepare yourself a salad or a nice hot soup (stored in an insulated lunch box) and voilà, your “to go lunch” is ready!
Personally, if I know in advance that I want to freeze my batch, I will make it as muffins, because they look better in a muffin shape (yes, beauty is important when it comes to food) and I also think they freeze better as muffins VS as loaf slices. Also, it is better to freeze your sweet potato and bacon muffins (either as a loaf or muffins) when they are still fresh. So freeze them on the day you make them or the day after at the latest.
About the sweet potato purée
First of all, I use orange sweet potatoes as they are the easiest ones I can find here in Paris.
Then, to make this recipe easier, I prepare a big batch of orange sweet potato puree that I will use for different recipes (either my mashed sweet potato recipe or my sweet potato breakfast bowl or even my fudgy brownies).
And to make sweet potato puree, you can either :
- use a steamer (my personal favorite) : peel and slice the sweet potatoes. Put them in your steamer and cook for about 20-25 minutes or until they are soft.
- use an oven : use a fork to pierce several holes into the sweet potatoes, then place them on a baking dish and cook in the oven for about 1 hour at 400°F (205°C) or until they are soft. Then slice them down the middle and scoop out the flesh, discarding the skin.
- use a microwave-oven : use the same process as with the oven, then place them on a microwave-oven safe dish and cook for about 10 minutes or until they are soft.
Whichever way you decide to cook your sweet potatoes, once they are cooked and cooled down, just add them to your blender with the other ingredients of this recipe.
This sweet potato and bacon muffins recipe has been selected as one of the featured recipes in the “reader favorite” category from Phoenix Helix Paleo AIP Recipe #344!! 🤩 Thank you!!!