Heat oven to 190 C - 350 F and grease with butter four mini bundt baking pans. The ones I used are 12 cm of diameter)
In a large saucepan, bring water to a boil. Then, put the peeled and diced sweet potatoes in and cook until tender.
Place the sweet potatoes in a large bowl and mash by hand with a masher or fork.
Put the sweet potato mash, maple syrup, coconut oil, eggs, and vanilla extract in a medium bowl and mix together.
In another bowl, whisk coconut flour, cinnamon, nutmeg, baking soda, baking powder and salt.
Pour dry ingredients into wet ingredients and mix well.
Divide the mixture between the four baking pan, pouring just in 3/4 of the recipient.
Bake for 35 - 40 mins or until firm and springy to the touch. A skewer inserted in the centre of a cake should come out clean. Let them cool.
To make the glaze, put in a small bowl the juice of orange, zest, sugar and rosemary and whisk vigorously. Drizzle over the bundt cakes, top with a fresh rosemary leave and let them cool for about 5 minutes before eat. Enjoy!