Step 1

Preheat oven to 350°F.

Step 2

Add all the ingredients in the order listed (minus the sweet potatoes and walnuts) into the food processor or blender and blend until smooth.

Step 3

Stir in sweet potatoes and walnuts. Pour batter evenly into a greased, lined or silicone 12-cup muffin pan.

Step 4

Bake for 20 minutes, or until inserted toothpick comes out clean.

Step 5

Cool completely (wait at least 10 minutes) before taking them out of the pan.

Step 6

Once cooled, store in the refrigerator. If your cakes are on the wetter side (be sure to squeeze out as much liquid from the sweet potatoes), they will firm up a bit more in the fridge.