But I Don’t LIKE Sweet Potatoes
ByThen, might I suggest you try these Sweet Potato Streusel Muffins?
I found this recipe recently and adapted it to make it healthier. Here’s what I came up with!
Sweet Potato Streusel Muffins
2 cups whole wheat flour
2 t. baking powder
1 t. nutmeg
1/2 t. sea salt
1/2 cup honey
1/4 cup raisins (optional)
1 egg
1 cup mashed sweet potato*
1/2 cup milk
3 T. melted butter
Topping:
3 T. rapadura (dehydrated cane sugar juice) or brown sugar
1 T. butter, softened
2 T. chopped nuts (optional)
Combine flour, baking powder, salt and nutmeg in a bowl. Add honey, raisins, eggs, sweet potato, milk and butter. Stir until just mixed. Scoop into 15 paper lined muffin cups.
In a small bowl, combine topping ingredients. Sprinkle evenly over each muffin. Bake at 400 degrees for 15-20 minutes.
*To make mashed sweet potatoes:
Scrub two medium sweet potatoes. Stab them each with a knife, then place them in a glass baking dish. Cover and bake for 1 hour or until the potato is very tender. Allow potatoes to cool a few minutes, then carefully peel them. Mash the potatoes with a fork or potato masher.
You’ve gotta love a recipe that makes your house smell like everything your house is supposed to smell like in the fall! And, a recipe that helps you get sweet potatoes into your kids. And, a recipe that makes something simple that tastes so good!!
p.s. I know a lot of you have never heard of rapadura and want to know why I use it instead of sugar. I’ll blog about it soon. Because I LOVE rapadura. Love it. Those of you who’ve tried it…do you love rapadura as much as I do?
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I love rapadura too. I use it in recipes where I cannot sub honey for the sugar.Funny, I had this discussion with a friend on FB today.She asked me what it was when I gave her a recipe that I use rapadura in:)
My daughter came from the south so I like to make sweet taters part of our lives, especially at holiday times and the anniversary of her adoption. I will have to try these muffins!
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I use to use rapadura. But found it expensive and well, it never tasted quite right. Maybe my sweet tooth is too sweet and it never seemed to satisfy. I would love to find out where you get yours and how you use it!
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That sound good I will have to try it. Thanks.
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I do love it!
-and I love the sound of this recipe!
I’ve needed this for my leftovers! It seems that every time I cook sw.pots, I have about a cup leftover! Perfect place to put them!
Thanks Laura!
I look forward to making another one of your great recipes! ;-)
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Okay, but I really hate sweet potatoes… do they taste like them at all?
Toni
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I’m going to have to try this one. :D Lots of great vitamins in sweet potatoes!
I just recently started using Rapadura and love it! :D As a matter of fact, I need to go get some more. LOL!
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Sounds like another great recipe, I’ve bookmarked it!!
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I love sweet potatoes! I will have to give these a try, and I just happen to have some sweet potatoes on hand!
I have never used rapadura. Looking forward to you posting about it.
You have mentioned soaking your grain in the past, would this be a recipe for that?
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I cannot find rapadura here locally:( But, Publix carries sucanat and I love sucanat! It has a brown sugar-y flavor that is so yummy! It taste great in your cinnamon roll recipe. And, I use it in my healthy molasses cookies-SO YUMMY!!! I think it would be a great substitution in these sweet potato muffins as well. I may have to try that this afternoon…
But, I am going to be on the look out for rapadura. I would like to try that, too. I also like to use agave nectar in some recipes. I love experimenting with natural sweeteners. Do you know anything about this “Truvia” that I am hearing about? It is supposed to be a no-calorie natural sweetener? I would love for you to do a product review on that!
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I just made these and they are so good! Well I didn’t make these exactly. I had to tweak your recipe since I didn’t have all the ingridients on hand. I was making baby food this a.m. and had some mashed up yams (garnet reds) so I used those instead. These are the changes I made:
2 cups whole wheat (1c.soft white/1c.hard white)
2tsp. baking powder
1tsp pumpkin pie spice
1/2tsp sea salt
1/3 cup honey (ran out then)
1/4 cup olive oil (to compensate for lost moisture from lack of honey)
4 packets stevia (to compensate for lack of sweetness from lost honey)
1 egg
1 cup mashed yams
1/2 c. milk
3 T. melted butter
sprinkled w/ evaporated cane juice on top.
I am sure yours were delicious as is, but I think these turned out pretty good for last minute changes! Thanks for the recipe. Definately a keeper…next time I will try it w/out changes!!
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Is rapadura available some where on line or maybe at Whole Foods Market for cheaper than what I saw today at a local store? It was over $5 for 24 ounces. I decided to wait on buying it until I checked on line and with you…
Thanks,
Heather
http://www.russianblessings.wordpress.com
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I was wondering – is there a reason for baking the sweet potato in the oven rather than boiling or microwaving (which would be quicker)?
The recipe sounds great, but does it still TASTE like sweet potato?
I have found rapadura here in Australia, but I can only buy online from another state and it costs as much for 500g as I would normally pay for about 5kg of normal sugar. So I am interested in finding out why it is considered so much better for our health than regular brown or raw sugar.
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yum, these sound delicious!
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Laura,
Yes, I do love rapadura, especially for baking!
I started a healthy eating and living blog a few months ago and found your blog when searching for recipes. I’ve tried some of our stuff and it’s great! Do you mind if I link to your blog in reference to some recipes and your “Getting Real with Eating Series?”
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I meant “your stuff” by the way. You think I’d proofread my comments!
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I made these for lunch today. The reaction was mixed from the kids. They are not big sweet potato fans at all, but they ate them! My kids that do like sweet potatoes loved these muffins and asked for seconds, and thirds!
Toni
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Hi Laura,
We just made these this morning and they are fantastic! Thanks.
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These look so so yummie! I can’t wait to make them.
But, I do not love rapadura. Neither does my husband. I guess we just can’t get over the molasses taste in foods we don’t want to taste like molasses. Maybe I should try it again, since it’s been like a year since we tried it last. I use dehydrated cane juice, which is more like real sugar.
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I made these using frozen squash, but they were not sweet enough. I will try the sweet potato next time.
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The nutrition level of organic foods is much higher than the ordinary, chemical added plantation foods, the main thing is the not organic plantation they strike for faster grow rate of the plantations, hence it shorten the time needed for the plantation to accumulate enough nutrition and vitamin in it, instead pumping more chemical stuff for it to grow faster and bigger but not much good ingredients.
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I am making mashed sweet potatoes this week. Yum!
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Another great way to get sweet potatoes into my family who don’t like them! I’ve not used rapadura due to cost, but do use organic evaporated cane juice.
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I love rapadura too, but it’s been a while since I got any — been using sucanat instead b/c I can buy that locally.
I wanted to tell you I tried this recipe with some leftover sweet potatoes and they were a really big hit with my children. And they looked pretty too. :) Thanks for the recipe!
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