Mini Lentil and Walnut Loaf Muffins with Mashed Sweet Potato

1.Preheat your oven to 190°C and lightly grease a 12-cup muffin tin.

2.In a large bowl, combine the cooked lentils, chopped walnuts, breadcrumbs, diced onion, egg, tomato paste, soy sauce, thyme, salt, and pepper. Mash lightly with a fork until the mixture holds together while still maintaining some coarse texture.

3.Divide the lentil mixture evenly into the muffin tin cups, pressing down firmly to form compact rounds.

4.In a small bowl, whisk together the ketchup and brown sugar, then brush the mixture over the top of each muffin.

5.Bake for 20 to 25 minutes, or until the muffins feel firm to the touch and the tops are slightly caramelized.

6.While the muffins bake, place the cubed sweet potatoes in a pot of boiling salted water and cook for 15 minutes or until fork-tender.

7.Drain the potatoes and return them to the pot. Add the olive oil, almond milk, and cinnamon. Mash until smooth and creamy, seasoning with additional salt if desired.

8.Allow the muffins to cool for 5-10 minutes before removing them from the tin to ensure they hold their shape. Serve alongside portions of the sweet potato mash.