Sweet potatoes are available year-round but are most abundant in markets in autumn and winter. Some of these edible roots—members of the morning glory family—have tan skin and light yellow flesh; others have darker red-orange skin and flesh. The latter type is often called a yam in the United States, although it is not a true yam. Red-orange sweet potatoes are slightly moister and sweeter than the tan variety, which has the same texture as a russet potato when cooked and mashed.
Cinnamon-Crunch Sweet Potato Muffins
For the topping:
3 Tbs. sugar
1 tsp. ground cinnamon
For the muffins:
2 sweet potatoes, about 14 oz. (440 g) total, peeled and cut into chunks
1 3/4 cups (9 oz./280 g) all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
2 tsp. baking powder
1/2 tsp. salt
1/2 cup (4 oz./125 g) sugar
1/2 cup (4 fl. oz./125 ml) canola oil or walnut oil
1/2 cup (4 fl. oz./125 ml) milk
1/2 tsp. orange oil, or grated zest of 1 orange
3/4 cup (3 oz./90 g) pecans, coarsely chopped
Unsalted butter for serving
To make the topping, in a small bowl, stir together the sugar and cinnamon. Set aside.
To make the muffins, bring a saucepan of water to a boil over medium-high heat. Add the sweet potatoes and cook until tender, 15 to 20 minutes. Remove from the heat and drain well. Transfer to a food processor and pulse until slightly fluffy. Scrape the sweet potatoes into a bowl and let cool to room temperature.
Preheat an oven to 400°F (200°C). Grease 12 standard muffin cups with butter or nonstick cooking spray.
In a bowl, stir together the flour, cinnamon, nutmeg, baking powder and salt.
In another bowl, combine the eggs, sugar, oil, milk and orange oil and whisk vigorously for 1 minute. Add the mashed sweet potatoes and beat until completely blended. Add the flour mixture and stir until just evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, fold in the pecans until just evenly distributed, no more than a few strokes. Do not overmix.
Spoon the batter into the prepared muffin cups, filling them three-fourths full. Sprinkle with the topping, dividing evenly. Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve them warm, with butter. Makes 12 muffins.
Adapted from Williams-Sonoma Collection Series, Muffins, by Beth Hensperger (Simon & Schuster, 2003).
I never had sweet potato muffins before.This will be a first for me and hopefully one treat that
i will continue to have for years to come
I prefer homemade muffins over those bought on shops. The aroma when it is removed from the oven just clings in your nose and that’s an experience you won’t encounter in shops.