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Whole-wheat sweet potato muffins

Time 1 hour 30 minutes
Yields Makes 10 muffins
Whole-wheat sweet potato muffins
(Los Angeles Times)
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.

From Kim Boyce. Use the dark-skinned sweet potatoes commonly referred to as yams.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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