I love how certain foods cost next to nothing certain times of the year… That’s the case for Sweet Potatoes or Yams around Thanksgiving. So I picked up a few for today’s blog post.
Mashed Sweet Potato Muffin
Mashed Sweet Potato Muffins
- 1 1/4 cups packed Brown Sugar
- 1/2 cup Cooking Oil
- 1 teaspoon Vanilla Extract
- 2 Eggs
- 4 cups mashed Sweet Potato
- 1 cup finely chopped Fennel
- 2 1/2 cups Flour
- 2 teaspoons Baking Powder
- 2 teaspoons ground Cinnamon
- 1 teaspoon Nutmeg
- 1/2 teaspoon Salt
1. Preheat the oven to 350 degrees F. Prepare muffin cups with baking spray. (I did 18 muffins)
2. In a large bowl combine Brown Sugar, Cooking OIl, Vanilla Extract and Eggs.
3. Mix in the Sweet Potato and Fennel.
4. In a smaller bowl stir together the Flour, Baking Powder, Cinnamon, Nutmeg and Salt.
5. Mix in the dry with the wet a little at a time until it completely combined.
6. Divide the batter evenly into 18 muffin cups and bake for 30 minutes or until the muffins pass the toothpick test.
Ready for the oven
7. Remove muffins from oven and let cool for 10 minutes.
These muffins are delightfully moist, almost to the point of being creamy. Taster Bill called them “delicious and addictive.”
I think they’d be the perfect solution for left over Thanksgiving Sweet Potatoes.
Ready to eat
Just in time for Thanksgiving (or Thanksgiving leftovers)!
Our weekly bounty from Calverts Gift Farm is coming to a close. My pick up yesterday was the penultimate box. Soon I shall have to re-acquaint myself with the produce aisle at the grocery store and Chopped Parkton will be a thing of the past. But today is not that day. Today I make Sweet Potato and Leeks!
From the Box:
- Three cups of chopped Sweet Potatoes (about a half-inch )
- One Leek (diced fine)
- 2 cloves of Garlic (diced fine)
- 2 Mushrooms (diced fine) (from previous box)
Leak (top) waits to be diced on a plate with prepared mushrooms.
From the Pantry:
- 2 tablespoons of Butter
- Salt and Pepper to taste
- Water to boil the Sweet Potatoes
1. Put the Sweet Potatoes in a large pot and cover with 2″ of water. Bring to a steady boil. Continue to cook until Sweet Potatoes are soft. Drain in a colander and set aside.
2. In the same pot add the Butter and put back on the stove. Once Butter is melted added the diced Leek and Garlic. Saute until the Leak is translucent.
3. Add the Mushrooms and cook until they are soft. Add the Sweet Potatoes back into the pot and toss. Season to taste.
Sweet Potato Leak side dish. Ready to eat.
If you think Sweet Potatoes should be whipped up and served with mini marshmallows just move along, this isn’t the dish you’re looking for.
Week 16 from Calvert Gifts CSA
broccoli raab* (I swapped the peppers and broccoli raab for more cilantro and some turnips)
Because I have regular potatoes from a previous week. I decided to make some fab Half and Half Mashed Sweet Potatoes today.
From the Box:
1 cup Sweet Potatoes (cut into 1/2 ” cubes)
1 cup Regular Potatoes (cut into 1/2″ cubes) (from a previous box)
2 TBLS Cilantro roughly chopped
Steam rises from the cooked potatoes. (Sweet and regular)
From the Pantry or Fridge:
3 TBLS Butter
3 TBLS Half and Half
1 TBLS Mozzarella Cheese (Shredded)
1. Bring a medium pot of water to a boil. Add Potatoes and Sweet Potatoes. Cook for 15 minutes or until very tender.
2. Removed from heat and mash.
3. Add Butter and Half and Half and whisk.
4. Add Cilantro.
Half and Half Mashed Sweet Potatoes just after the cilantro has been added.
5. Plate and garnish with Mozzarella Cheese.
Half and Half Mashed Sweet Potatoes on the plate and ready to eat.