I started to experiment with sweet potato as a baking ingredient when my son was a baby. He always loved sweet potato and I always made too much! With leftover sweet potato, I started making muffins out of them as one way of using them up. I always found sweet potato and bananas to be a natural pair.
Ingredients:
1 cup old fashioned oatmeal
1 cup whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/4 teaspoon of ground all spice
1 baked sweet potato
1/2 cup light or dark brown sugar (depending on how much of a molasses taste you like)
1/3 cup canola oil
1/4 cup skim or low fat milk
1 large egg
1 tsp. vanilla1/2 ripe large banana or 1 small banana
Crumble Topping
1/4 cup old fashioned oatmeal
1/4 cup all-purpose flour
1/4 cup light brown sugar
1-2 tbsp. butter melted
1 tsp. vanilla flavoringIn a bowl, mix together oatmeal, flour and sugar. With a fork, mix in margarine and vanilla until crumbly.
Preheat oven to 400 degrees. Puree baked potato, 1/4 milk and banana in a blender or food processor. In large bowl, combine oatmeal, flour, baking powder, baking soda, cinnamon and ground all spice. Stir in sweet potato banana mixture, brown sugar, oil, egg and vanilla, just until well moistened. Pour batter into muffin tin. Add crumble topping to each muffin. Bake 15-20 minutes or until toothpick comes out clean. It should make 12 muffins.










