Because Sweet Potato pie isn't the only game in town
Have you ever arrived home, to find a big, beat-up box of sweet potatoes perched on your doorstep? No? Well I'm sorry, but you're missing out! That's exactly what I discovered the other day, and I've been reaping the sweet rewards ever since.
A dear friend from Atlanta, GA took it upon himself to send both me and my sister, some of the best sweet potatoes the southeast has to offer, and since the day I opened the box, they've appeared in almost every meal I've made, served and eaten. I'm convinced that, by this point, the blood in my veins must be running sweet and orange to the tune of Alabama's 'Song of the South.' Just bring me peaches and call me Scarlet, dammit - it's all 'y'alls' and big hair over here.
From curried sweet potato and peanut stew, to sweet potato and gruyere gratin, to rich and creamy pie that proved a welcome respite from its pumpkin-y relative, I've found myself sneaking this highly nutritious and stupidly delicious root tuber into as much as I possibly can.
But you know, there comes a certain point, when you look at the last four sweet potatoes lying in a basket on your kitchen floor, and your mind draws a total blank. With whiskers quietly but certainly beginning to sprout, and skin puckering ever-so-slightly at either end, it's only a matter of time before what once was a complex carbohydrate, turns into a compost carbohydrate, and the sweet indulgence of a box shipped with care, turns decidedly sour.
Scrolling through my internal Scandinavian-meets-Southern girl index, I recalled a recipe I stumbled on not too long ago, and thought 'heck yes, y'all - that's it!'
Though the recipe I found for butternut squash muffins, was a great jumping-off point, I felt it could use a few tweaks - and given my current produce inventory, one such modification was staring me right in the face. With the addition of a crumbly nut topping, significantly less oil and the abandonment of butternut squash, these gluten-free, dairy-free muffins are light, airy and totally delicious.
(Recipe adapted from Paleo in PDX)
Yield: About 8 muffins
Set your oven to 350*F and line a muffin tin with cupcake/muffin liners.
Combine the mashed sweet potatoes, coconut flour, 1/3 cup coconut oil, honey, baking soda, salt, eggs and extract in a bowl and mix until a smooth batter has formed.
Using an ice cream scooper, for evenly-sized muffins, fill the liners almost all the way to the top. The muffins won't rise a great deal, so don't worry about them spilling over.
Mix together the brown sugar, chopped nuts and remaining tablespoon of coconut oil to create a crumbly topping, and divide it evenly over the muffins.
Bake the muffins for 20-25 minutes, until a tester comes out clean when inserted.
So, next time you find yourself with a big box of Mississippi reds (or any other sweet potato, for that matter), break out the mixing bowl, muffin tin and Southern drawl and get to it. You'll be glad you did.
Y'all come back now, y'hear!