Cranberry Sweet Potato Muffins

My sister made these scrumptious muffins for my mom's birthday... oh, my!  She used squash, but the original recipe calls for sweet potato.

These are a real winner in my book.  I'm planning to make them again really soon.


Cranberry Sweet Potato Muffins - Recipe from Mom {via another source}

1 1/2 C flour
1/2 C sugar
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 egg
1/2 C milk
1/2 C cold mashed sweet potatoes
1/4 C butter, melted
1 C fresh/frozen cranberries

Mix together the flour, sugar, baking powder, salt, cinnamon and nutmeg.

Combine the egg, milk, sweet potatoes and butter in a second small bowl.  Mix well.

Stir the wet ingredients into the dry ones until just moistened.

Fold in cranberries.

Fill lightly greased muffin cups half way, and then sprinkle the tops with cinnamon, if desired.

Bake at 375 for 18-22 minutes.  Cool in the pan for 10 minutes before removing to finish cooling on a wire wrack.

Makes 1 dozen.

Enjoy!

Sweet Potato French Toast

I love making french toast from really great and hearty breads. The sweet potato bread we made a few weeks ago was an excellent choice for french toast, and it was a great way to use up last quarter of the loaf.

The cinnamon added to the french toast mixture really compliments the sweet potato flavor nicely, and the maple syrup on the top is delicious.

Sweet Potato French Toast - Finding Joy in My Kitchen

8-10 slices of Sweet Potato Yeast Bread
2-3 eggs
1/4 C milk
1 tsp. cinnamon
Maple Syrup

Crack two eggs into a large shallow bowl. I used a pie plate, because that's all I had!

Lightly beat the eggs with a fork.

Add 1/4 C milk to the eggs along with the cinnamon. Mix to combine.

Dunk each slice of bread (on both sides) in the egg mixture.

Place soaked bread slices onto a griddle that's heated to 350 degrees.

Cook on one side for ~5 minutes, checking to make sure the bread slices don't burn. Then, flip!

Cook an additional 5 minutes, or until french toast is done to your liking.

Serve warm - topped with maple syrup, or with spiced country applesauce.

These French Toast slices could easily be cut into strips for dunking in syrup or applesauce. And, they also freeze really nicely. Just toast in a toaster or toaster oven before serving leftovers.

Enjoy!



Sundae Scoop, Potluck Sunday

Sweet Potato Baked Oatmeal

One of my bloggy friends, Lynn, posted a recipe this fall that I bookmarked right away.  We love baked oatmeal around here, and often have our traditional baked oatmeal as well as a berry baked oatmeal.  When I saw her recipe for Pumpkin Baked Oatmeal, I knew we could change up our recipe for this version quite easily.

We used sweet potato, added some additional spices, and served it with craisins and milk.  Yummy!

Sweet Potato Baked Oatmeal - Inspired by Lynn's Kitchen Adventure

3 C quick cook oats
1/2 C brown sugar {or, honey/maple syrup}
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tsp. vanilla
1 egg
1 C milk
2 T applesauce
3/4 C pureed sweet potato
Maple Syrup, for a drizzle over the top
Optional: 1/4 C craisins or cranberries

Mix together the 3 C oats, baking powder, brown sugar, salt, cinnamon and nutmeg in a large bowl.

Then, add in the applesauce, sweet potato puree, egg, milk and vanilla. {If you are using a natural sweetener like honey or maple syrup, add it in this step}

Stir until moist.

Pour into a lightly greased 8x8 inch baking dish.  {If making the night before, stop here.  Cover and refrigerate overnight.}

Sprinkle the top with cinnamon, and drizzle maple syrup over the top.

Bake at 35- for 40 minutes, until lightly browned and center is set.

Serve warm.

Typically, I eat my baked oatmeal just plain -- but with this, I tried adding warm milk and craisins. Wow.

Alternatively, you could pour the oats into a 9x13 glass baking dish and bake at 350 for 20 minutes.

Enjoy!

After the dish has baked and cooled, freeze in serving-size portions perfect for your family.  Remove from the freezer in the morning, warm in the microwave and then serve as described above.  It's a great, nutritious and fast breakfast for your morning.



Linked to: Full Plate Thursday, Recipe Swap, It's a Keeper, URS, Sundae Scoop, Your Recipe, My Kitchen, Fun with Food Friday, Build a Better Breakfast

Sweet Potato Bread

Imagine my delight when I found a recipe for a yeast bread made with, you guessed it, Sweet Potatoes!!

Seeing as I had pureed sweet potatoes siting in my fridge, I decided to give this bread a try.

This bread turned out great and reminded me of a slightly sweeter version of my mom's carrot bread.  It's delicious with a bit of honey, as a side for a hearty bowl of soup, and it's also excellent used in French Toast with cinnamon ... mmm.

Sweet Potato Bread - From I'm Mom, Not a Professional

1 C warm water
1/6 C of honey*
1 T of yeast
1 C whole wheat flour
3 C bread flour**
1 C pureed sweet potatoes
2 T olive oil
3/4 tsp. salt

Begin by combining the warm water, honey and yeast in the base of your mixer.  When yeast is slightly foamy, add in the salt.

Then, mix in the sweet potato and oil.

Finally, add in the flour, 1 C at a time.

Mix on speed 1 or 2 for 2-3 minutes until dough begins to solidify and becomes pliable and smooth.  You will likely need to add additional flour during this step.

Place the dough ball in a lightly greased bowl and cover.  Allow the dough to rise until doubled, about 1 hour.

Punch the dough down after the first rise and then shape the dough into a loaf.

Place the loaf in a lightly greased bread pan.  Cover and allow the dough to rise again until it's one inch above the top of the bread pan.

Bake at 350 for 35-40 minutes, until lightly browned and the bread sounds hallow when you tap it.

Remove from the bread pan to cool.

Wait to slice it until the bread is cooled.

Enjoy!

*The original recipe called for 1/4 C of honey, I reduced the honey to 1/6 C and really liked the hint of sweetness.

**You may need additional flour during the kneading stage depending on how much moisture is in your sweet potato puree.  I added ~3/4 of a cup.



Linked to: Take a Look Tuesday, Tasty Tuesday

Easy Pumpkin Cobbler

Are you feeling a bit overwhelmed with Thanksgiving prep and in need of an easy dessert to serve to family and friends tomorrow?  This one can't get any easier -- and it's delicious!  

Good enough to substitute for a pie!  I took it to my grandparent's house this weekend for an early Thanksgiving, and it was a hit!

Easy Pumpkin Cobbler - Inspired by My Kitchen Cafe
{Print Recipe}

1 16 oz can pumpkin puree {I used sweet potato puree}
3/4 C milk
1 tsp. vanilla
1 egg
1 tsp. cinnamon
1 package yellow cake mix
3 T melted, or softened butter

Begin by mixing together puree, milk, vanilla, egg and cinnamon.  Stir until well combined.

Then, in a medium bowl, mix the cake mix and butter until cake mix is clumped and crumbly.

Pour the puree mix into a lightly greased 9x13 glass baking dish.   This will be quite runny.

Then, gently sprinkle the cake mix over the top.

Bake at 350 for 45 minutes to 1 hour, and let sit for 15 minutes before serving.

Enjoy!

PS - you can easily make this GF by using a Betty Crocker GF cake mix!