Hi Y’all. I am Tara Mo Perillo, the Paleo Cajun Lady. I am a lupus warrior and AIP paleo advocate. I work tirelessly to heal autoimmune symptoms through nutrition and alternative therapies. Currently, I am rebuilding my body after successfully treating my autoimmune symptoms. I am a certified herbalist, homeopath, and yoga instructor. My greatest enjoyment is creating delicious AIP paleo recipes for you. Together, we can heal autoimmune disease and live fit, fabulous lives.
The holidays are when we celebrate special times with family and friends. A big part of many of our festivities is the delicious foods we cook for out loved ones. And, of course, everyone loves all the treats the holidays bring with them.
Growing up in Louisiana, we always had an entire table dedicated to sweets and goodies, over the holiday season. We were allowed one treat in the afternoon, and another after dinner. There were tarts, cookies, candies, and cakes to choose from. It was always a tough decision to choose only two a day.
When I moved to Illinois, I kept up the dessert table tradition. That changed when I was diagnosed with lupus (SLE) at the end of 2013. Besides not having the energy to bake the desserts, I was also diagnosed with gluten intolerance, and advised to eat gluten free. There was no dessert table that year.
In March 2014, I transitioned to following the AIP as outlined in The Paleo Approach. So, by the time the holidays came around, I was a pro at making AIP treats. The dessert table returned with all AIP compliant treats.
This year, I will be once again enjoying the dessert table. I have something very special to celebrate this year, my remission from lupus. Last week, I received the wonderful news from my doctor, I have achieved full remission. Honestly, I couldn’t have reached remission without The Paleo Approach, and a whole lot of discipline. Although I’m not against all medication, I chose to forgo my doctor’s prescription plan. Instead, I set out to prove I could heal myself with food and lifestyle changes, as outlined in The Paleo Approach. And, that’s exactly what I did.
Now that I’ve reached remission, I’ve slowly begun to reintroduce more foods into my diet. One of the first foods I added back was eggs. My first few attempts at reintroducing eggs was not entirely successful. Finally, at the suggestion of one of my Instagram buddies, I tried soy-free eggs. That was the ticket to success. I would have never guessed that my soy allergy would be affected by eggs from chickens fed with soy feed. You learn something new every day! Adding eggs back into my diet opened up the possibility of using eggs in my baking this year, which makes me happier than you could ever know. My biggest nemesis, in the AIP baking world, is the gelatin egg. I absolutely loathe them! I hate making them and working with them. I love gelatin. I can’t stand the gelatin egg. So, it is with great pleasure, I don’t have to work with them anymore.
This year, I will be enjoying these tasty Sweet Potato Cupcakes with Maple Coconut Frosting, on my dessert table. And yes, they do contain eggs. I hope you enjoy them, too.
- Makes: 12 cupcakes
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- 1/2 cup coconut flour, sifted
- 1/2 cup sweet potato flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/8 teaspoon salt
- 6 eggs, separated
- 1/2 cup palm shortening, melted
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 1/4 cup unsweetened applesauce
- 2 tablespoons maple syrup
- 1 cup grated raw sweet potato
- 6 Medjool dates, chopped
- 1 cup palm shortening
- 1/2 cup refrigerated coconut cream
- 1/4 cup maple syrup
- 2 tablespoons arrowroot starch
- 1 cup shredded unsweetened coconut
- Toasted unsweetened coconut flakes, garnish (optional)
- Pecan pieces, garnish (optional)
- Preheat oven to 350˚F.
- Sift together all dry ingredients in medium mixing bowl. Set aside.
- In a separate bowl, beat egg yolks until smooth.
- Slowly add in melted and cooled palm shortening, until incorporated.
- Add vanilla and lemon juice. Mix well.
- Add applesauce and syrup and mix well.
- In large bowl, beat egg whites until stiff. Set aside.
- Mix dry ingredients into wet batter, scraping down sides when needed.
- Add sweet potato and dates. Mix well.
- Slowly, fold in egg whites.
- Spoon batter into 12 paper cupcake cups or muffin tin greased with coconut oil, about 3/4 full.
- Place in oven and bake for 30 to 35 minutes, until toothpick or tester comes out clean.
- Remove from oven and set aside to cool.
- Make frosting by combining all frosting ingredients, except garnish. Whisk until fully mixed, smooth, and fluffy.
- Once Sweet Potato Cupcakes with Maple Coconut Frosting have cooled, frost each one. Add garnish, if needed.