What can I do with too many sweet potatoes?

Besides using some extra sweet potatoes to make a batch of these chocolate sweet potato muffins, you can also use them to make this delicious broccoli and sweet potato soup .

What is the healthiest way to cook sweet potatoes?

Technically, the healthiest way to eat sweet potatoes in order to retain as many nutrients as possible would be to eat them raw. However, that’s not very appetizing. Any type of cooking method will remove some nutrients and each cooking method retains more of one nutrient vs. another. So cook with sweet potatoes in a variety of ways with different recipes for the best benefit.

Chocolate Sweet Potato Muffins - The Littlest Crumb

Description

These double chocolate sweet potato muffins are a healthy breakfast treat! The mashed sweet potato adds richness and moisture, making these muffins taste like cake.

Ingredients

Scale

1 medium sweet potato
1 ¼ cup (150g) all purpose flour
6 ½ tbsp (45g) cocoa powder
½ cup (100g) granulated sugar
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 eggs
¾ cup + 2 tbsp vegetable oil
¾ cup + 3 tbsp plain greek yogurt
½ cup semi-sweet chocolate chips

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Instructions

Make the mashed sweet potato: Peel and cube the sweet potato. Add the potato chunks to a small pot and fill with water, about 1 inch above the potatoes. Bring the pot to a boil on high heat, then reduce the temperature to maintain a simmer. Continue to simmer for about 10 minutes until the potato chunks are soft enough to easily pierce with a fork.
Drain the potato chunks and let them cool. Once cooled, mash them, making sure there are no chunks left. Reserve ⅔ cup mashed potatoes for the muffins.
Make the muffins: Preheat the oven to 400F. Line 12 muffin tins with muffin liners.
In a large mixing bowl, mix together the flour, cocoa powder, sugar, baking powder, baking soda and salt.
In a medium mixing bowl, whisk together the egg and vegetable oil. Stir in the Greek yogurt and ⅔ cup of mashed sweet potato.
Add the wet ingredients to the dry ingredients in two parts, mixing only until just combined. Don’t overmix the batter. Gently fold in the chocolate chips.
Divide the muffin batter evenly between the muffin liners. Bake for 5 minutes at 400F. Decrease the oven temperature to 350F and continue to bake for another 20-25 minutes until a toothpick comes out mostly clean.

Notes

If you prefer, bake the potatoes. Poke the outside of the potato skin and then bake at 400F for 45-50 minutes.
Don’t use a food processor or blender to mash the potatoes. This can overblend the potatoes and cause them to become gummy. If you don’t have a potato masher, use a fork instead.
Stop baking when a toothpick comes out almost clean. These muffins are done baking when there are just a couple crumbs on the toothpick.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Muffins
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 304
Sugar: 14.3g
Sodium: 137mg
Fat: 20g
Saturated Fat: 3.2g
Unsaturated Fat: 15.5g
Trans Fat: 0.4g
Carbohydrates: 27.6g
Fiber: 1.5g
Protein: 5.1g
Cholesterol: 34mg