Sweet Potato Muffins

Preparation info

  • Difficulty

    Easy

  • Makes

    10

Appears in

Good to the Grain

By Kim Boyce

Published 2010

  • About

The trick to making muffins with cooked fruit and vegetables is having tasty leftovers on hand. My kids love roasted sweet potatoes, so I always make a little extra to stir into a muffin or pancake batter. If you don’t have that kind of production going on in your kitchen, throw a tray of sweet potatoes into the oven the next time you’re baking, or roast extra with a recipe and refrigerate or freeze the leftovers. Roast the potatoes until they’re very dark, even burning slightly around the edges. It might seem like you’re taking them too far, but this caramelization gives them more flavor.

Ingredients

  • 2 small sweet potatoes or one medium sweet potato, about ¾ pound total
  • Butter for the tins

Dry Mix

  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1 tablespoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon nutmeg, freshly grated
  • ¼ teaspoon allspice

Wet Mix

  • 2 ounces (½ stick) cold unsalted butter
  • ¼ cup sugar
  • ¼ cup dark brown sugar
  • 1 egg
  • 1 cup buttermilk
  • ½ cup plain yogurt
  • 6 large Medjool dates, pitted and finely chopped

Method

  1. Preheat the oven to 400°F. Line a baking sheet with parchment or aluminum foil and roast the sweet potatoes for 1 to 1½ hours, depending on their size, until they’re tender when pierced with a fork. The bottoms should be dark, even burnt-looking, and the juices beginning to caramelize. Set aside to cool, then peel and leave whole.
  2. Lower the oven to 350°F. Rub muffin tins with a ⅓-cup capacity with butter.
  3. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter. In a small bowl, whisk together the buttermilk and yogurt.
  4. Add the butter and the sugars to the bowl of a standing mixer. Attach the paddle and mix on high speed until the butter and sugars are light and creamy, about 3 minutes. Using a spatula, scrape down the sides of the bowl. Add the egg and half of the sweet potatoes and mix on medium speed for about 1 minute, until thoroughly combined. Again, scrape down the sides of the bowl.
  5. On low speed, so that the flour doesn’t go flying everywhere, add the dry ingredients and mix until partly combined. Add the buttermilk mixture and mix until combined. Add the chopped dates, separating them over the surface of the batter so they don’t clump together. Add the remaining sweet potatoes and mix until barely combined; there should be pockets of sweet potato in the batter. Use a spatula to scrape down the sides and bottom of the bowl.
  6. Scoop the batter into 10 muffin cups, using a spoon or an ice cream scoop. The batter should be slightly mounded above the edge.
  7. Bake for 35 to 40 minutes, rotating the pans halfway through. The muffins are ready when their bottoms are dark golden in color (twist a muffin out of the pan to check). Take the tins out of the oven, twist each muffin out, and place it on its side in the cup to cool. This ensures that the muffin stays crusty instead of getting soggy. These muffins are best eaten warm from the oven or later that same day. They can also be kept in an airtight container for up to 2 days, or frozen and reheated.