Sweet potatoes can be made into fries and are wonderful, but when I experimented with these Sweet Potato Crinkles, they were exceptionally wonderful.

1 medium sweet potato (get one that is as straight as possible)
coconut oil
skillet or grill
sea salt

Make the spirooli noodles.  Heat iron skillet with enough coconut oil to generously coat the bottom.   Place sweet potato crinkles in one single layer and turn heat to very low. You may need to cut the long strands so they lay flat.   Let the potatoes  brown which will take from 6-10 minutes depending on the heat and the skillet.  Turn the sweet potatoes and cook another 10 minutes.  Sometimes I may turn a few more times to make sure they are very crisp.  Salt and serve immediately.  

Note:  Spirooli can be bought on Amazon.  It is a wonderful tool to make noodles and chips out of vegetables such as zucchini, cucumbers, beets, sweet potato and butternut squash!  The Spirooli comes with three sets of blades which make the different sizes  of noodle.  It works by placing the sweet potato or other food between the prongs on the turn wheel and the plade and turning the wheel to make the noo
  • Includes 3 sets of blades: 1/8-inch spacing, 1/4-inch spacing, and straight blade for ribbon cuts
  • Simply place vegetable or fruit on prongs, turn wheel while pushing base toward blade
  • Made of durable plastic, Dishwasher safe

Sweet potatoes are wonderful and most people love them.  
I love to bake goodies with cinnamon and raisins.! Since our family has many food allergies and intolerances, and at times I have had four different conflicting diets to deal with, baking has been a challenge.  These Apple Muffins are ideal and right now everyone in my home can eat them.  Thanks to my  fabulous Daughter-in-law, Heather for the wonderful inspiration.  See here for photos and  her recipe.

Unbelievably, I found coconut sugar, the last time I shopped at Super Wal-Mart and I am using the coconut sugar for the first time in this recipe. I found that coconut sugar is made from the sap of the flower of the coconut palm.  So it is a completely natural sugar and the refining process is simple with no chemicals or high heat.  Surprisingly enough, coconut sugar contains all 16 essential amino acids and many minerals and vitamins.  It is considered low on the glycemic scale unlike honey, maple sugar, date sugar and molasses that are high on the glycemic scale.  If you haven't started using coconut sugar, I think you will enjoy using it.  

The coconut fiber, is  leftover from making my own coconut milk  from fresh coconuts.  I dried the leftover pulp and then ground it up in the Vita-Mix to a fine fluffy powder.  

Here is my version of the muffins that are chock full of apples, nuts and raisins!

Apple Cinnamon Nut and Raisin Muffins

2 1/2 cups unbleached almond flour
1/2 teaspoon Himalayan pink salt
1 teaspoon baking soda
1/3 cup arrowroot powder 
2 tablespoons coconut fiber  (optional)
1 1/2 teaspoon ground cinnamon 
3 tablespoons  coconut sugar
1/3 cup coconut oil
1 large ripe mashed banana
2 tablespoons water
1 tablespoons vanilla
2 medium apples, cored and diced into fine pieces (Granny Smith works well)
3/4 cup walnuts, chopped
1 cup raisins 

Preheat oven to 350°F.  Prepare the apples by coring and removing any blemishes.  Place the apples and the very ripe banana in the Vita Mix and chop on number 4 until thoroughly chopped.  Alternately chop them in a food processor or by hand.
Mix all dry ingredients in a large  mixing bowl.  Add the water, oil and vanilla and mix until blended. Now working quickly and with a light hand in order to preserve as much of the bubbles of carbon dioxide gas as possible (as a result of the baking soda reaction with the water),  add the chopped apples , bananas, walnuts and raisins and mix.  
Place in the oven and bake for 30 minutes until brown and the center comes out clean when pricked with a toothpick.  
Cool muffins on wire rack and enjoy!