I'm a huge fan of sweet potatoes in all forms. Roasted, mashed, fried, I'm in. And they're incredibly affordable as far as nutritious, filling vegetables go, so we buy them weekly. But sneaking them into baked goods might be my favourite way to eat sweet potatoes. Aside from this amazing pie, I love adding them to muffins.
Here's a recipe I tried recently, altered from this one.
1 large sweet potato; half grated with a cheese grater, half dices in small cubes
4 large eggs
1 C brown sugar (I used 1/2 cup)
1/2 C olive oil1/4 C unsweetened apple sauce
2.5-3 C of flour (depends on what flour you use; whole wheat flour is heavier so use less)
2 ts baking powder
- a couple table spoons nutella (only if you're halving the brown sugar!)
- large handful of sunflower seeds
- large handful of chocolate chips
- chia seeds
Like all muffin recipes, whisk the flour and baking powder together them add to the mixed wet ingredients. Then follow up by stirring in the optional add-ins. 350 degrees for 20-30 minutes. The grated sweet potatoes disappear into the muffins, which is why I like having the cubes of sweet potato too, but if you have a picky eater who doesn't like textured foods, grate the whole sweet potato!
I love finding recipes that use olive oil instead of butter, and muffins almost always do. Butter is way better for us than margarine (chemicals!) but it is more fattening than olive oil, and more expensive, so I save it for cookies!