A few nights ago, I made a roast chicken, a huge salad, and some baked sweet potatoes. I ate my sweet potato and although Eli loves them, he ignored his. I couldn’t waste it, so I took the skin off, tossed the potato meat into my ricer and threw the puree into the fridge. As I was cleaning out my fridge, getting ready for the big day tomorrow, I remembered the puree.
I turned to my trustee baking bible, Dorie’s, From my Home to Yours and adapted her pumpkin muffins for my left over sweet potato puree. They were perfectly light, not too dense and deliciously complimented my morning tea. The uneaten muffins went to work with Miguel. The kids were happy, I was happy and hopefully, Miguel’s office will be happy, too.
Sweet Potato Muffins
2 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ground ginger
4 oz. unsalted butter, room temperature
1/2 cup sugar
1/4 cup light brown sugar
2 large eggs
1/2 tsp. vanilla
3/4 cup sweet potato puree
1/4 cup buttermilk
1/3 cup dried cranberries
3/4 cup chopped pecans, toasted
• preheat oven to 400*. spray 16 muffin tins. place the muffin tin on a baking sheet
• whisk the flour, baking powder, baking soda, salt and spices.
• in a standing mixer fitted with the paddle attachment, beat the butter until soft. add both sugars and beat until smooth.
• add the eggs, one at a time and then the vanilla.
• add the pumpkin and the buttermilk.
• with the mixer on low speed, add the dry ingredients, don’t over mix.
• stir in the dried cranberries, and 1/2 cup of pecans.
• scoop into each muffin cup. sprinkle with remaining 1/4 cup of pecans.
• bake for about 25 minutes or until a thin knife inserted into the center of the muffins comes out clean. transfer the pan to a wire rack and cool the muffins for 5 minutes. carefully remove each muffin from the pan and cool on a wire rack.
The Urban Baker / SusanSalzman.com