Really Healthy Really Good Sweet Potato Muffins

Recipe by Chef Kate
READY IN: 2hrs 15mins
YIELD: 10 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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