Sweet potatoes are my favorite vegetable, not just because they are so nutritious, but because they are just so tasty. I pulled this recipe literally out of thin air. It’s amazing. You have to try it. These are so moist and perfect. The only thing I will change next time is to add cranberries, nuts or maybe both.
Yield: Serves 4
1 1/2 cups sweet mashed potato (I used 2 potatoes that I pre-cooked in the microwave)
1 cup packed brown sugar
1/2 cup oil
2 tablespoons molasses
2 eggs
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup milk
1. To precook potatoes, wash them well and stab with a fork all over. I make sure to get the fork tines pretty deep in the potato because I am afraid of an exploding potato, which can be a seriously dangerous situation if the potato explodes as your opening the microwave door. Cook potato according to your microwave directions. (Different wattage microwaves take different cooking times. If you don’t have any instructions, just microwave until the skin gets wrinkly and the potato fells soft when squeezed.)
2. Preheat oven to 350 degrees. Oil a muffin tin. Remove potatoes from their skin and mash them. Let Mashed potatoes cool. Combine mashed sweet potatoes, brown sugar, oil and molasses in a large bowl. Mix well to combine. Add eggs, one at a time until incorporated.
3. In a separate bowl, combine flour, baking powder, salt and pumpkin pie spice. Whisk well to combine.
Add a third of the flour to the batter and start to combine, then 1/2 the milk, and so forth until the rest of the ingredients are combined in the batter.
4. Pour batter into muffin tin. Bake for 25-30 minutes, or until a toothpick, when inserted into the middle of the muffins, comes out clean.
Makes 12 – 14 muffins
