Sweet Potatoes for Breakfast
One of the reasons sweet potatoes are so useful for baking is because they can add moisture and creaminess to baked goods without adding significantly to the fat content. I love to make muffins, and this recipe is one of my favorites. The cake portion of the muffin is light, fluffy, and not too sweet, and the sugared nut topping adds just the right amount of sweetness and crunch. If you want a really decadent breakfast or teatime treat, they are really good spread with some maple butter (1/2 stick butter whipped with 1/4 cup maple syrup). I like them all by themselves too.
These muffins would be great to take with you if you’re traveling to stay overnight with family or friends. The basis for this recipe comes from Marie Simmons’ little book, Muffins from A to Z.
Sweet Potato Muffins
2 1/2 cups flour
1/4 cup brown sugar + 2 T.
2 t. baking powder
1 t. baking soda
1/2 teaspoon salt
1 cup cooked sweet potato, mashed (about 1 medium potato)
1/4 cup maple syrup + 1 T.
1 1/3 cup buttermilk
1/4 cup melted butter
2 eggs
1/4 cup chopped pecans
Preheat the oven to 400 degrees. Grease your muffin tin and set aside. Mix the dry ingredients–flour, brown sugar, baking powder, baking soda, and salt–in a large bowl. In a separate bowl, beat the eggs with a whisk. Add the sweet potato, syrup, buttermilk, and butter, whisking until well combined. Fold the wet ingredients into the dry ones, mixing until just combined. Divide the batter between the muffin cups. For the topping, stir together 1/4 cup of chopped pecans, 2 tablespoons brown sugar, and 1 tablespoon of maple syrup. Sprinkle this mixture evenly over the muffins. Bake for about 20 minutes, until the tops are brown and a knife inserted into the center comes out clean. Store leftovers in the refrigerator.