I was eager to use up the sweet pototoes
that we had picked.
I admit that we are not exactly sweet potato lovers,
especially my sweet beloved,
but since he isn't home to be bothered by them
I was determined to try, again...
especially since we had an abundance of them. ;o)
I decided to boil, peel, and mash them...
And freeze them in portions
to use for future baking...
Then I pulled out a wonderful cookbook
that I found months ago at a local Mennonite store...
(May I say that I LOVE how it is alliterated?!)
The Practical Produce Cookbook:
How to Plant, Pick, Prepare, and Preserve Produce
(I did find it listed online, too. You can click on the pic)
From the sweet potato section of the book,
I chose to make their
Sweet Potato Muffins with Walnut Streusel
and altered it a bit.
They turned out delicious!
And didn't even taste like sweet potatoes at all!
If you hate or dislike sweet potatoes,
this is a great recipe. lol
It's great if you do like them, too.
I think that even my beloved would like them.
Perhaps we'll find out when he comes home. ;o)
Even the children liked them!
Here is the altered recipe that I used...
Oh, we also renamed them "Harvest Muffins"
so the name wouldn't make some of us cringe. LOL
1 C mashed sweet potatoes
1 C milk
1 egg, beaten
1/4 C butter, melted
2 C unbleached flour
1/2 C sugar
2 tsp baking powder
1 TBS cinnamon or more
1/2 tsp nutmeg
1/2 tsp salt
2 TBS brown sugar
1 TBS sugar
4 TBS chopped walnuts
1 TBS flour
1 TBS butter, softened
1 tsp cinnamon
Beat sweet potatoes, milk and eggs
until smooth; add butter.
Combine flour, sugar, baking powder,
spices and salt.
Stir into sweet potato mixture
just until blended.
Divide batter evenly among 12 muffin cups.
Combine remaining ingredients
and sprinkle on top, pressing tightly.
Bake at 400 for 20-25 minutes.