Total time: 1 1/2 hours
Servings: 10 muffins
Note: From Kim Boyce. Use the dark-skinned sweet potatoes commonly referred to as yams.
1/2 pound (about 2 small) sweet potatoes
Vegetable oil spray for coating the tins
1/4 cup ( 1/2 stick) butter
3 tablespoons dark brown sugar
3 tablespoons sugar
1 cup flour
3/4 cup whole-wheat flour
1/4 cup whole-wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1 cup buttermilk
1/4 cup plain yogurt
1 teaspoon vanilla
12 Medjool dates, pitted and cut into 1/4 - to 1/2 -inch pieces
1. Heat the oven to 400 degrees. Prick the sweet potatoes with a fork and place on a foil-lined cookie sheet. Roast for 1 hour or until they are tender when pierced with a fork and are caramelizing. Remove from the oven and allow to cool, then lightly mash with a fork. Set aside.
2. Lower the oven temperature to 350 degrees. Lightly spray the muffin tin with vegetable oil.
3. Cream the butter and sugars until light and fluffy, about 3 minutes.
4. In a medium bowl, sift together the flour, whole-wheat flour, whole-grain pastry flour, baking powder, baking soda, salt, cinnamon, ginger and allspice. In a separate bowl, whisk the buttermilk, yogurt, egg and vanilla together.
5. Scrape down the sides of the butter bowl and alternately add the dry and wet ingredients; do not overmix. Gently fold in the sweet potatoes, then the dates.
6. Using an ice cream scoop (about one-half cup capacity), scoop the batter into each of 10 prepared muffin cups, about 1 scoop per muffin. Bake for 35 to 40 minutes. The muffins will be dark golden brown on the bottom.
Each muffin: 267 calories; 6 grams protein; 52 grams carbohydrates; 5 grams fiber; 6 grams fat; 3 grams saturated fat; 35 mg. cholesterol; 273 mg. sodium.Copyright © 2015, Los Angeles Times