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Veg Out: Featuring Sweet Potatoes

Posted by The Buzz | March 7, 2015

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One inventive way to eat more veggies is to bake with them, too. These sweet potato muffins are a delicious and healthy breakfast, snack, or even dessert. This kid- and adult-friendly recipe was originally featured in our August 2010 article on unique school lunches and was created for Recipe for Success. Today, it’s especially perfect in honor of Recipe for Success’ VegOut initiative.

If you don’t love to bake, you can always mash sweet potatoes – think outside of the marshmallow and sugar-covered Thanksgiving casserole and try just using a little bit of butter and cinnamon – or roasting them in the oven with a little bit of olive oil, salt and pepper.

Be sure to share with us what you’re eating as part of the Veg Out initiative. Share your recipes, photos, and experiences with us.

Chef Randy Evans’ Sweet Potato Ginger Muffins (created for Recipe for Success)

Ingredients:

Dry ingredients:

1 cup whole-wheat flour
1⁄2 cup unbleached flour
1⁄3 cup light brown sugar
1 1⁄2 tsps. ground cinnamon
2 tsps. ground ginger
1 tsp. baking powder
1 tsp. baking soda
1⁄8 tsp. salt

Wet ingredients:

1 large sweet potato
½ cup natural applesauce
1⁄3 cup molasses
2 tbsp. vegetable oil
1⁄4 cup natural apple juice
2⁄3 cup plain non-fat yogurt

Recipe directions:

Fill a sauce pot with water and bring to a boil. Peel and chop sweet potato and put in boiling water. Cook until soft, about 20 minutes. Drain and set aside. Mash cooked potato with a fork. Measure 1 cup of mashed potato and set aside.

Preheat oven to 350 degrees. Mix dry ingredients with a spoon in a medium bowl. In another bowl, mix together mashed sweet potato and wet ingredients. Add half of the dry ingredients mixture with wet ingredients and stir to combine. Add remaining dry ingredients and stir thoroughly. Place paper muffin cups in mini-muffin pan. Fill each muffin cup with about 1 tablespoon of batter. Bake 8-10 minutes.

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