Recipe: Whole-wheat sweet potato muffins

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 egg

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.