Really Healthy Really Good Sweet Potato Muffins

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 1/2 lb sweet potato (about 2 small)
• vegetable oil, spray for coating the tins
• 1/4 cup unsalted butter
• 3 tablespoons dark brown sugar
• 3 tablespoons sugar
• 1 cup flour
• 3/4 cup whole wheat flour
• 1/4 cup whole wheat pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon allspice
• 1 cup buttermilk
• 1/4 cup plain yogurt
• 1 egg
• 1 teaspoon vanilla
• 12 dates, medjool, pitted and cut into 1/4 - to 1/2 -inch pieces

Recipe

• 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.