Showing posts with label yams. Show all posts
Showing posts with label yams. Show all posts

Monday, January 6, 2014

Sweet Potato Brown Sugar Muffins #MuffinMonday

Mashed, buttered sweet potatoes add flavor, natural sweetness and moisture to these delicious muffins.  The hint of vanilla and cinnamon, along with the brown sugar, make these perfect for breakfast or a midmorning snack.

As this recipe goes live, I will be flying back to Dubai after enjoying more than three weeks of fun and family in Rhode Island.  What a beautiful state, truly.  When our elder daughter first mentioned Rhode Island School of Design, back in spring of 2008, and we visited the school that summer, I had no idea what a precious part of our lives this place would become.  That was further cemented when her little sister was accepted at RISD two years later.  It has been our pleasure to explore New England from our little rented home in Tiverton in the south, to as far east as Plymouth and west to Newport, with a little Providence and Boston thrown in for good measure.

If you haven’t visited New England before, I highly recommend it, especially Rhode Island, even in the wintertime.

1 whole sweet potato (about 5-6 oz or 140-170g)
1/4 cup or 60g room temperature butter
2 cups or 250g flour
1 tablespoon baking powder
2/3 cup or 130g dark brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1 cup or 240ml milk
1 teaspoon vanilla

Scrub your sweet potato and poke it all over with the tip of a sharp knife.  Microwave on high for three minutes, turning it over halfway through.  Give it a gentle squeeze to see if it feels soft.  Microwave for another minute on the first side if necessary.  Remove the peel and mash the inside with a fork.

Add in the butter and stir it around so it melts.  Set aside and allow to cool.

Preheat your oven to 350°F or 180°C and prepare your muffin pan by greasing it or lining it paper muffin cups.

In a large bowl, mix together the flour, baking powder, brown sugar, salt and cinnamon.

In another bowl, whisk together the cooled, mashed sweet potato, milk, eggs and vanilla.

Pour your wet ingredients into the dry ingredients and fold them together until just mixed.

Divide the batter evenly among the muffin cups.

Bake in the preheated oven about 20-25 minutes or until a toothpick inserted in the middle comes out clean.

Cool on a rack for a few minutes and then remove the muffins to cool completely.


For those who are interested, I leave you with some random shots from our fabulous three weeks in New England.

Tiverton House - highly recommended  - hosts are wonderful.  Link here.
And, no, I have not been compensated in any way for saying this!

Christmas parade in Newport - complete with Santas riding Harleys

Newport Harbor

Quaint shops in Newport.
Roasting marshmallows at home

Every sunset seemed to outdo the next

Sailboats on the river by our house

The purported Plymouth Rock.  We've been told since that the real rock is underneath this one.

Mayflower II.  This is a reproduction of the Mayflower, built in England and sailed across in 1957.
If you come in the summer, you can climb aboard and imagine the voyage.

Fancy columns commemorating Plymouth Rock

The First Baptist Church in all of the United States, Providence, RI (1638)

Playing in the snow!