Recipe 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.
Top Review by 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.
- 226.79 g sweet potato (about 2 small)
- vegetable oil, spray for coating the tins
- 59.14 ml unsalted butter
- 44.37 ml dark brown sugar
- 44.37 ml sugar
- 236.59 ml flour
- 177.44 ml whole wheat flour
- 59.14 ml whole wheat pastry flour
- 4.92 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 14.79 ml cinnamon
- 4.92 ml ginger
- 2.46 ml allspice
- 236.59 ml buttermilk
- 59.14 ml plain yogurt
- 1 egg
- 4.92 ml vanilla
- 12 dates, Medjool, pitted and cut into 1/4 - to 1/2 -inch pieces
Directions See How It's Made
- 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, then peel and lightly mash with a fork. Set aside.
- Lower the oven temperature to 350 degrees. Lightly spray the muffin tin with vegetable oil.
- Cream the butter and sugars until light and fluffy, about 3 minutes.
- 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.
- 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.
- 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.