I found these gorgeous sweet potatoes at the store the other day. They were lovely roasted, and a hit with the kids, but the leftovers didn’t disappear immediately, so I wanted to do something more with them.
I don’t have a favorite recipe for pumpkin or sweet potato muffins, so I did some web searching. Unsurprisingly, a lot of sweet potato muffin recipes are frosted or glazed or candied, and very sweet in the muffin part too. I wanted to show off the sweetness of the potato, so I took out all the sugar. I might add back the 0.5c brown sugar, but definitely not the 1.5c white. I used canola oil (like many recipes I saw) instead of the coconut that my almost-winning recipe (which I intend to try with canned pumpkin sometime) recommended to make them mostly unsaturated fats. I also found that slightly dry sweet potato needed more liquid than canned pumpkin, so, even though it ruined their dairy-free glory, I added about half a cup of milk. More might even be better, since this was the absolute least liquid I could add and get a batter.
Not Sweet Purple Sweet Potato Muffins
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tsp Penzey’s pumpkin pie spice (this wasn’t enough, next time I also want 1 tsp cinnamon and probably some ginger)
.5c canola oil
2c mashed sweet potato
~ 0.5c milk
Preheat oven to 350 F. Mix dry, mix wet (including potato, mashing if necessary). Add more milk if necessary to get a spoonable batter. Spoon into muffin cups and bake 30m or until a toothpick inserted into the middle comes out clean.