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.
dates, Medjool, pitted and cut into 1/4 - to 1/2 -inch pieces
Serving Size: 1 (1074) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 53 g23 %
Total Fat 6 g9 %
Saturated Fat 3.4 g17 %
Cholesterol 35.1 mg
Sodium 267.2 mg
Dietary Fiber 3.7 g14 %
Sugars 16.7 g66 %
Protein 5.3 g
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.