In the South, we are lucky in that we have small farmers that sell their produce on the side of the road. Sweet potatoes are sold by the box so sometimes a friend and I will share a box. Even a half of a box is a lot of sweet potatoes. Momma always bought the whole box because as she said, she could make “a slew of dishes” with sweet potatoes. It could be a main dish or a dessert.

Daddy always planted white potatoes but never planted sweet potatoes that I can remember. Both are root vegetables and have a very leafy bush on the top of the ground and when they are ready, you dig them up. Because there were so many, Daddy laid them on a bed of pine straw in a small room in the barn. He also left dirt on them which also protected them. SO when you get them by the box on the side of the road, expect a lot of dirt and have a scrubber ready when you get ready to use them.

I love sweet potatoes anyway they are cooked. I even like them just plainly baked in the oven. Just clean them, rub a little vegetable oil on each one and put them in a foil covered pan. Bake until you can stick a fork in and slit open, add a little pat of butter, maybe two pats. OOOOh so good!

Sweet potatoes are not the easiest vegetable to cut up but if you cut up like you are cutting french fries and then cut the peel off, they are much easier to dice. When diced, they will boil quickly and get tender in a shorter period of time.

These muffins are just a quick stir method and bake in muffin pans. So give them a try. Remember when you are cutting them up, they are also full of vitamins and some consider a natural anti-inflammatory. Now there you go. It is a healthy root vegetable. Momma and Daddy believed in raising their own food and supplementing from the grocery store. And they lived to be 93 years old each. Love and miss their presence daily.

Yield: 12

EASY BREAKFAST SWEET POTATO MUFFINS

Print

Sweet muffin filled with cinnamon, pecans and sweet potato.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

MUFFIN

• 2 cups mashed sweet potatoes
• 1  3/4 cups all purpose flour
• 2 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• pinch salt
• 2 eggs
• 1/2 cup sugar
• 1/2 cup vegetable oil
• 1/2 cup milk
• 1/2 cup pecans

Topping

• 1 tsp cinnamon
• 2 tsp. cinnamon

Instructions

MUFFINS

Preheat oven to 300 degrees. Spray a 12 cup muffin pan with nonstick spray with flour.

If you are using sweet potatoes, peel dice, and boil until tender. Mash and bring to room temperature. You can use canned sweet potatoes but be sure to drain the liquid off before using.

In a bowl, stir together the flour, baking powder, cinnamon, salt, and nutmeg. Set aside.

In another bowl, whisk eggs, sugar, oil, and milk.

Add mashed sweet potatoes to the egg mixture. Then with a heavy large spoon, add flour mixture and stir well.

Fold in the pecans.

Spoon in the muffin cups. Stir the topping ingredients in a small cup and sprinkle over the top of each muffin generously.

Bake 20-25 minutes watching for them to become golden brown. They should spring back to touch. Cool about 5 minutes before turning out onto the rack.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 290Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 39mgSodium: 140mgCarbohydrates: 33gFiber: 2gSugar: 14gProtein: 4g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

“It is health that is real wealth and not pieces of gold and silver. -Mahatma Gandhi