Sweet Potato Rosemary Mini Loaves | Garden Of Eydie

Ingredients

• 1 large orange fleshed sweet potato (about 10 ounces), cooked, skinned, and mashed to yield 1 cup + 2 tablespoons
• 2-1/2 cups superfine blanched almond flour
• 2 cups fine oat flour
• 1-1/2 tablespoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon , preferably Vietnamese
• 1 teaspoon garlic powder
• 1-1/2 cups unsweetened oat milk
• 1/3 cup pure maple syrup
• 1 tablespoon finely minced fresh rosemary leaves , (divided)