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Sweet on Sweet Potatoes: A Muffin for All Seasons

27 Dec

Sweet potatoes, with their sunset-hue and irresistible buttery sweetness, were a Sunday dinner staple during my childhood. Dad was in charge of the cooking that day of the week, and while he stuffed us to the gills with mini-Thanksgivings of turkey, cranberry sauce, and green beans with ham hock, my mom’s contribution of either baked-until-silky or expertly candied sweet potatoes (with brown sugar, maple syrup and orange juice) was easily the most beloved (and first eaten).

Baked Sweet Potatoes (Image: Johnisha M. Levi)

In light of my early fondness for this root vegetable, I was looking to create a muffin that wasn’t merely a  Thanksgiving pumpkin bread retread (with its tired ground spice quartet of cinnamon, cloves, nutmeg and ginger). I was in search of a moist, tender and tending-toward cakey muffin that would satisfy my sweet tooth without landing me in cupcake territory.  I also wanted a muffin that didn’t scream “Holiday!” like the Material Girl.

What follows is the recipe that I tested and developed.

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