Really Healthy Really Good Sweet Potato Muffins

Submitted by Chef Kate

"From pastry chef Kim Boyce formerly of Campanile, by way of the LA Times. Amazingly good! Use the dark-skinned sweet potatoes commonly referred to as yams. The long cooking time includes the roasting of the sweet potatoes."

 

• Ready In: 2hrs 15mins
• Ingredients: 19
• Yields: 10 muffins

ingredients

• 1⁄2 lb sweet potato (about 2 small)
• vegetable oil, spray for coating the tins
• 1⁄4 cup unsalted 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 dates, Medjool, pitted and cut into 1/4 - to 1/2 -inch pieces

directions

1. Heat the oven to 400 degrees.
2. Prick the sweet potatoes with a fork and place on a foil-lined cookie sheet.
3. Roast for 1 hour or until they are tender when pierced with a fork and are caramelizing.
4. Remove from the oven and allow to cool, then peel and lightly mash with a fork. Set aside.
5. Lower the oven temperature to 350 degrees. Lightly spray the muffin tin with vegetable oil.
6. Cream the butter and sugars until light and fluffy, about 3 minutes.
7. 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.
8. 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.
9. 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.
10. Bake for 35 to 40 minutes. The muffins will be dark golden brown on the bottom.

Reviews

[Engrossed]

The title says it all! I made this as directed but mixed all of the wet ingredients together except the buttermilk and then alternated that with the flour mix. My sweet potatoes may have been a bit too large because I ended up baking them about an hour and they still were a bit too moist in the middle but still very tasty. I did sub Splenda products for the sugars. Mine puffed up really high too! Made for the Please Review tag game.

 

[patti k.]

Lovely moist muffins with great flavor. I added some cinnamon and sugar to the top and it was just perfect. Thanks for sharing!