SWEET POTATO MUFFINS
Slightly adapted from Kim Boyce, Good to the Grain
Embrace the bowls here. There are several components involved in bringing this batter together, and you'll be in wonderful shape if you're thoughtful enough to whisk the dry ingredients together the night before and bake the potatoes well in advance.
I've made a few changes over the years, like using spelt flour and turbinado sugar, and can't resist a nutty, crunchy topping, either.
2 small sweet potatoes (about 3/4 pound)
1 cup spelt flour
1 cup whole-wheat flour
1 tablespoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 ounces fat (I used half butter and half coconut oil)
1/4 cup sugar
1/4 cup raw turbinado sugar
1 cup whole milk or buttermilk
1/2 cup greek yogurt
6 large Medjool dates, pitted and finely chopped
1/3 cup turbinado sugar
1/3 cup mixed nuts, chopped (pecans, walnuts)
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and prick the sweet potatoes all over with a fork. Roast for 1 to 1 1/2 hours, until tender when pierced with a fork. When they've cooled, peel and leave them whole.
Lower the oven to 350 degrees and put 12 paper liners in a muffin tin.
Sift the dry ingredients into a large bowl. In a small bowl, whisk together the buttermilk and yogurt.
Add the butter and sugars to the bowl of a standing mixer. Attach the paddle and mix on high speed until the butter and sugars are light and creamy, about 3 minutes. Scrape down the sides of the bowl with a spatula, then add the egg and half of the sweet potatoes. Mix on medium speed for 1 minute more, until thoroughly combined. Scrape down the sides of the bowl.
On low speed, add the dry ingredients and mix until partly combined. Add the buttermilk and yogurt and mix until combined. Next, toss in the chopped dates and the remaining sweet potato; mix until barely combined and pockets of sweet potato can be seen in the batter.
Scoop into muffin cups, then make the topping. combine the sugar and mixed nuts, then sprinkle evenly over the muffins. Bake for 35 to 40 minutes, rotating the pan halfway through. Serve warm with jam or butter, if desired.