Really Healthy Really Good Sweet Potato Muffins

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“From pastry chef Kim Boyce formerly of Campanile, by way of the LA Times. Amazingly good! Use the dark-skinned sweet potatoes commonly referred to as yams. The long cooking time includes the roasting of the sweet potatoes.”
READY IN:
2hrs 15mins
YIELD:
10 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oven to 400 degrees.
  2. Prick the sweet potatoes with a fork and place on a foil-lined cookie sheet.
  3. Roast for 1 hour or until they are tender when pierced with a fork and are caramelizing.
  4. Remove from the oven and allow to cool, then peel and lightly mash with a fork. Set aside.
  5. Lower the oven temperature to 350 degrees. Lightly spray the muffin tin with vegetable oil.
  6. Cream the butter and sugars until light and fluffy, about 3 minutes.
  7. In a medium bowl, sift together the flour, whole-wheat flour, whole-grain pastry flour, baking powder, baking soda, salt, cinnamon, ginger and allspice. In a separate bowl, whisk the buttermilk, yogurt, egg and vanilla together.
  8. Scrape down the sides of the butter bowl and alternately add the dry and wet ingredients; do not overmix. Gently fold in the sweet potatoes, then the dates.
  9. Using an ice cream scoop (about one-half cup capacity), scoop the batter into each of 10 prepared muffin cups, about 1 scoop per muffin.
  10. Bake for 35 to 40 minutes. The muffins will be dark golden brown on the bottom.

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