For National Sweet Potato month, we’re giving you the tastiest sweet potato recipes for any meal! With high school and middle school sports starting back for the season, this recipe will be the perfect breakfast or snack for athletes.
Sweet potatoes are a rich source of fiber, iron, calcium and selenium, as well as a good source of vitamin B and vitamin C. They also contain a high amount of the antioxidant beta-carotene, which is eventually turned into vitamin A. These vitamin-enriched vegetables are quite diverse when it comes to cooking and using as an ingredient in almost any sort of dish. To find all the health benefits of sweet potatoes, click here.
INGREDIENTS
1 stick butter
1 1⁄2 cups sugar
1⁄2 cup brown sugar, packed
2 Eggs
1 1⁄4 cups sweet potatoes (cooked and mashed)
1 cup Milk
2 1⁄2 cups self-rising flour
1 teaspoon cinnamon
1⁄4 teaspoon nutmeg
1⁄2 cup chopped pecans (optional)
INSTRUCTIONS
Cream together butter and sugars until blended. Beat in eggs until fluffy. Add potatoes and milk. Sift together dry ingredients then add pecans and stir to coat. Add dry ingredients to creamed mixture, stirring only until flour is moistened. Spoon muffin mix into greased mini-muffin tins. Bake at 375 degrees for 10-15 minutes. For regular size muffins, bake for 15-20 minutes. Recipe makes 18 regular size muffins.
Sweet potatoes are the No. 1 commodity in North Carolina, accounting for more than half of the country’s supply.