After my weekend of experiments with mashed sweet potatoes, I didn’t know what to do with all of the leftovers…and there were quite a few! I came across this recipe on Pinterest for “muffins” made of mashed sweet potato. They looked lovely, but after they came out of the oven, I wasn’t totally bowled over with them. I’d found them a little ‘meh.’ But, the ingredients were pricey with the pb to sweet potato ratio being 1:1. So, I tossed them in the freezer to throw away later. The recipe wasn’t worth of sharing with you all.
What I wasn’t expecting was that when I needed a carb fix, I would keep sneaking into that freezer bag. A quick zap in the microwave and a pat of butter turned them into a Funk Food comfort food when you aren’t trying to eat toast. Now, they have been elevated in my mind for killing a craving. So, I share sneaky veggie-filled recipe with you.
Sweet Potato Muffins
- 1 c. peanut butter – smooth or crunchy (I always vote crunchy)
- 1/2 c. cooked, mashed sweet potato
- 3 eggs
- 1/2 tsp. baking soda
- 1/2 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- Preheat oven to 350F. Grease a muffin tin.
- Combine all ingredients in a food processor.
- Fill muffin cups 3/4 fill.
- Bake 16-18 minutes.
Boom. You can eat your veggies in muffin-y disguise.