By: Mandee Jacob
2 cups flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground coriander
¼ teaspoon nutmeg
2 eggs
1 cup packed brown sugar
½ cup butter (softened)
2 teaspoons vanilla
1 cup cooked and mashed sweet potato (about 1 medium sized sweet potato)
1 package dried cranberries.
Directions:
Wash and peel sweet potato. Cut into cubes and boil it in water until it's tender, then drain. Place the cubes in stand mixer (or a bowl and use a hand mixer) and mash them until they are smooth. Set them aside. In a large bowl, whisk together the flour, baking powder, baking soda, and spices. Set it aside. In a medium bowl, whisk together the eggs and brown sugar until thick and pale. Carefully whisk in the butter, vanilla and sweet potato mash. Add the sweet potato mixture to the dry mixture and blend it just until the dry ingredients are incorporated in. You may find that you’ll need to add more flour. If so, add a little at a time while mixing until the batter reaches the same consistency as muffin batter. Fold in the craisins.
Spray baking sheets with non-stick spray. Spoon the dough by tablespoonful (I use a small cookie/ice cream scoop to get a uniform shape and size) onto the baking sheets, about 1.5″ to 2″ apart.
Bake at 350° for 12 - 15 minutes or until a toothpick inserted in the center of one muffin comes out clean.
Allow the muffins to cool on the baking sheet for a few minutes, then remove them and place them on a wire rack to finish cooling. Store in a sealed container for up to 5 days. If stacking, separate layers with wax or parchment paper because the tops will become sticky just like muffins.
2 cups flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground coriander
¼ teaspoon nutmeg
2 eggs
1 cup packed brown sugar
½ cup butter (softened)
2 teaspoons vanilla
1 cup cooked and mashed sweet potato (about 1 medium sized sweet potato)
1 package dried cranberries.
Directions:
Wash and peel sweet potato. Cut into cubes and boil it in water until it's tender, then drain. Place the cubes in stand mixer (or a bowl and use a hand mixer) and mash them until they are smooth. Set them aside. In a large bowl, whisk together the flour, baking powder, baking soda, and spices. Set it aside. In a medium bowl, whisk together the eggs and brown sugar until thick and pale. Carefully whisk in the butter, vanilla and sweet potato mash. Add the sweet potato mixture to the dry mixture and blend it just until the dry ingredients are incorporated in. You may find that you’ll need to add more flour. If so, add a little at a time while mixing until the batter reaches the same consistency as muffin batter. Fold in the craisins.
Spray baking sheets with non-stick spray. Spoon the dough by tablespoonful (I use a small cookie/ice cream scoop to get a uniform shape and size) onto the baking sheets, about 1.5″ to 2″ apart.
Bake at 350° for 12 - 15 minutes or until a toothpick inserted in the center of one muffin comes out clean.
Allow the muffins to cool on the baking sheet for a few minutes, then remove them and place them on a wire rack to finish cooling. Store in a sealed container for up to 5 days. If stacking, separate layers with wax or parchment paper because the tops will become sticky just like muffins.
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