These gluten free sweet potato muffins have the weight and texture of a quick bread, such as banana bread, but perhaps a little lighter. They are very moist, and more importantly, packed with nutritious ingredients which I wouldn’t mind giving my grandchildren. And being that I used xylitol instead of sugar, I look forward to using them as a healthy snack for myself more often. These gluten free sweet potato muffins would make an excellent substitution for cornbread this Thanksgiving, as well. And they are a great way to use left over sweet potatoes! That was my reason for creating this recipe. Enjoy!