Who knew that there was such a thing as the Louisiana Sweet Potato Commission?
There’s nothing not to love about a whole commission devoted to a single root vegetable.
With a mission of promoting the consumption of sweet potatoes — Louisiana Sweet Potatoes in particular — the Louisiana Sweet Potato Commission has managed to come up with a rather terrific site. Full of health information, fun sweet potato facts, and best of all — tons and tons of recipes that I am dying to try. I could spend the rest of the year devoted to exploring sweet potato possibilities.
I happened upon the site in the process of researching sweet potato pancake recipes. In the process I got waylaid with a lot of other recipes and the first among them is Apple Cinnamon Sweet Potato Muffins. I switched the recipe up a bit and turned it into Sweet Potato Apple Walnut Muffins. Let there be no doubt: one of the tastiest (and healthiest) muffins ever.
- 1 cup sweet potatoes, cooked and mashed (one cup)
- 1 cup whole wheat or unbleached white flour
- 1/3 cup ground flax seeds
- 2/3 cup raw sugar
- 1 1/2 tsp. cinnamon
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/8 tsp. salt
- 2 large eggs
- 3 Tbsp. canola oil
- 2/3 cup plain Greek yogurt
- 1 apple, peeled, cored and finely chopped
- 1/2 cup finely chopped walnuts
- Preheat oven to 350.
- Peel sweet potato and cut into several chunks. Boil for 20 minutes until very soft.
- Sift dry ingredients and set aside.
- Beat together eggs, oil, sugar, and yogurt. Drain sweet potatoes. Add one cup of the cooked sweet potatoes and continue mixing until potatoes are completely incorporated.
- Stir in chopped apples, walnuts and dry ingredients.
- Spray muffin tins with nonstick cooking spray or line tins with cupcake liners. Fill each 2/3 from the top and bake for 20-25 minutes until a muffin springs back when lightly touched.