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Thursday
Aug052010

Sweet Potato Muffins

Breakfast can sometimes be hard during the week.  I often wake up either not really very hungry to begin with, or I just want to grab something tasty, quick, but wholesome.  Enter the sweet potato muffin. 

I’m always on the lookout for a good muffin recipe, so when I found these on the Wednesday Chef blog, I was immediately curious.  I love dates, I prefer some whole wheat flour in my muffin and the idea of stirring in some sweet potato just seemed about perfect to me.  But what I didn’t realize was how absolutely  intoxicating they would smell while they’re baking up.  Christmas! 

Christmas in August!  My husband walked through the kitchen as these were coming out of the oven and his eyes just lit up.  Oh yes, cinnamon, allspice, ginger and nutmeg baked together into this sweet little buttermilk muffin, well, we were sold before the first bite.

 

And then that first bite…Mmmmmm.  I couldn’t wait for breakfast, so I fixed a cup of tea and sat down with that still warm muffin.  Oh yes.  Breakfast is going to be easy tomorrow.

Sweet Potato Muffins

Printable Recipe
From the Wednesday Chef

1/2 pound sweet potatoes (also known as yams)
Vegetable oil spray for coating the tins
1/4 cup (1/2 stick) butter
3 tablespoons dark brown sugar
3 tablespoons sugar
1 cup flour
3/4 cup whole-wheat flour
1/4 cup whole-wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1 cup buttermilk
1/4 cup plain yogurt
1 egg
1 teaspoon vanilla
12 Medjool dates, pitted and cut into 1/4- to 1/2-inch pieces

1. Heat the oven to 400 degrees. Prick the sweet potatoes with a fork and place on a foil-lined cookie sheet. Roast for 1 hour or until they are tender when pierced with a fork and are caramelizing. Remove from the oven and allow to cool, peel, then lightly mash with a fork. Set aside.

2. Lower the oven temperature to 350 degrees. Lightly spray the muffin tin with vegetable oil.

3. Cream the butter and sugars until light and fluffy, about 3 minutes.

4. In a medium bowl, sift together the flour, whole-wheat flour, whole-grain pastry flour, baking powder, baking soda, salt, cinnamon, ginger and allspice. In a separate bowl, whisk the buttermilk, yogurt, egg and vanilla together.

5. Scrape down the sides of the butter bowl and alternately add the dry and wet ingredients; do not overmix. Gently fold in the sweet potatoes, then the dates.

6. Using an ice cream scoop (about one-half cup capacity), scoop the batter into each of 10 prepared muffin cups, about 1 scoop per muffin. Bake for 35 to 40 minutes. The muffins will be dark golden brown on the bottom.


Reader Comments (15)

These muffins sound and look absolutely fantastic! Sweet potatoes & Medjool dates are two of my favorite foods, so I will definitely be making these muffins throughout the fall.

August 6, 2010 | Unregistered CommenterLauren

This is a wonderful idea. I hope that sweet potatoes come back in season again so I can try these (it seems in Louisiana they had their season in the spring?). Anyways. Found your site on Food Gawker. I posted a link to your site on my linky love today.

http://onecookandtwochefs.blogspot.com/2010/08/linky-love-friday-5.html

August 6, 2010 | Unregistered CommenterKris

Thanks for the link-up, Kris! About the sweet potato...they are usually available all year round, but their peak season is November and December. Louisiana is a top sweet potat-producing state (along with Mississippi and other southern states. If you're in the southeast, you may not be able to get local sweet potatoes right now, but there should be imported ones available. Thanks for stoppin by!

August 6, 2010 | Registered CommenterPatrice Berry

Yummy! These muffins look great!! I'm definitely adding yours to my "To Try" list! Thanks for sharing!

August 10, 2010 | Unregistered CommenterSophia

I love adding pumpkin to my muffin recipe, but never tried sweet potato. Thanks for the great recipe. I love the fact that you used whole wheat too. Very nutritional and a good excuse to eat more! lol

August 10, 2010 | Unregistered CommenterJessica

I love pumpkin muffins too, Jessica. These have a slightly different flavor/texture, but they are similar. I know what you mean about the ww flour... guiltless snacking :)

August 10, 2010 | Registered CommenterPatrice Berry

Ok, I've seen these sweet potato muffins on so many blogs in the past few weeks. There must be something to these. Yours are the ones that have convinced me that I need to make them. Yours looks heavenly! I think I will leave the dates out but everything else sounds perfect and is waiting in my pantry. Thanks for the beautiful photos and the recipe.

August 10, 2010 | Unregistered CommenterHeidi

I just printed out this recipe Patrice, I love dates, sweet potatoes, and I might even try pumpkin. I always use white whole wheat flour when I make muffins, so I will use that. I'm always looking for something sweet at night with my coffee and often make healthy muffins. I just might make thse tomarrow night after I'm done babysitiing my 1year old granddaughter all day. OK, maybe Friday instead!

August 11, 2010 | Unregistered Commentermarie

Going to try this later in the week. These muffins sound perfect for breakfast!

October 12, 2010 | Unregistered Commenterbbrunophotography

These ARE perfect for breakfast. In fact, this is exactly what we're having for breakfast this morning :)

October 12, 2010 | Registered CommenterPatrice Berry

Yesterday, we had a party for our Marine son and a few of his buddies who had just returned from Afghanistan. I made his favorite spicy ribs and was looking for a muffin, other than cornbread, that would pair well with the ribs. So I made these delicious sweet potato muffins. They were a huge success and I've already directed several people to the website. I made the recipe as directed with the exception of the flours. I did not have pastry or whole wheat on hand so I opted for King Arthur unbleached, but next time I'll try the whole wheat. They are good warm but I think best when cooled so the flavors have a chance to develop. And yes very good for breakfast.

November 22, 2010 | Unregistered CommenterStargazr

So glad you made these, Stargazr. I like the idea of pairing them with the ribs. I'll remember that. Thanks for letting me know!

November 22, 2010 | Registered CommenterPatrice Berry

I bet these would be awesome with a streusal-like topping with chopped pecans and mini marshmallows!

November 24, 2010 | Unregistered CommenterDorry

I need to make this muffin as soon as possible. I love muffin more than you know. I was thinking to add raisins or cherries on it. Have you ever try to put fresh fruit while making muffin? Is that work well? Think about how good it is to bite fresh fruit in a muffin just makes me going crazy.
How to Make Sweet Potato Fries

April 13, 2012 | Unregistered CommenterYui

This recipe is great, however, sweet potatos and yams are different in my area. The yams have a stronger flavor and red flesh. I prefer to use sweet potatoes. Thanks

February 4, 2014 | Unregistered CommenterSherri

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