Really Healthy Really Good Sweet Potato Muffins Recipe

Name: Really Healthy Really Good Sweet Potato Muffins
Prep time: 30 min
Cook time: 135 min
Total time: 165 min
Yield: Serves 1 or more
Ingredients: Sweet Potato; Vegetable oil or cooking spray for greasing muffin tin; Unsalted Butter; Dark Brown Sugar; Sugar; 2 cups all-purpose flour; Whole Wheat Flour; Whole Wheat Pastry Flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground allspice; 1 cup buttermilk; Plain Yogurt; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup chopped Medjool dates

Award-winning recipe from pastry chef Kim Boyce (formerly of Campanile, featured in the LA Times)! These unbelievably delicious muffins use sweet potatoes (the dark-skinned variety, often called yams) roasted to perfection for intense caramelized flavor. A wholesome treat perfect for breakfast or a delightful snack. Get ready for a burst of autumnal spices and naturally sweet goodness!

Prep Time 30 mins

Cook Time 135 mins

Calories 229.7 kcal

Protein 10g

Rating 5.0 (2 Reviews)

Really Healthy Really Good Sweet Potato Muffins

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Really Healthy Really Good Sweet Potato Muffins

Sweet Potato
Vegetable oil or cooking spray for greasing muffin tin
Unsalted Butter
Dark Brown Sugar
Sugar
2 cups all-purpose flour
Whole Wheat Flour
Whole Wheat Pastry Flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup buttermilk
Plain Yogurt
1 large egg
1 teaspoon vanilla extract
1/2 cup chopped Medjool dates

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How to Make Really Healthy Really Good Sweet Potato Muffins

Preheat oven to 400°F (200°C).
Pierce 2 large sweet potatoes (about 1.5 lbs total) with a fork several times. Place on a foil-lined baking sheet.
Roast for 60-75 minutes, or until tender when pierced with a fork and the edges are caramelizing.
Remove from oven and let cool slightly. Peel and lightly mash with a fork. Set aside.
Reduce oven temperature to 350°F (175°C). Lightly grease a 12-cup muffin tin with vegetable oil or cooking spray.
In a large bowl, cream together 1/2 cup (1 stick) unsalted butter and 3/4 cup granulated sugar until light and fluffy (about 3 minutes).
In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 cup whole wheat flour, 1/2 cup whole grain pastry flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground allspice.
In a separate bowl, whisk together 1 cup buttermilk, 1/2 cup plain yogurt, 1 large egg, and 1 teaspoon vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Gently fold in the mashed sweet potatoes (about 1 1/2 cups) and 1/2 cup chopped Medjool dates.
Fill each muffin cup about 2/3 full using an ice cream scoop or large spoon.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the muffins are dark golden brown on the bottom.