11.25.20
sweet potato leftovers

You’ll need fuel to blitz those online Black Friday sales. And we’ve got a clever leftovers recipe from chef Alfia Muziois that’s just the ticket. 

Alfia, an alum from Bon Appetit and the beloved Prune in NYC, now runs Vestal a personalized kitchen coaching service with the mission of “helping busy parents put healthful meals on the table with a minimum of stress and a maximum of grace”. Here is just one of her genius cooking hacks that’s both sustainable and divinely delicious…

There’s nothing quite like Thanksgiving leftovers, but by Saturday morning, things might be looking a little, well, tired. If by any chance you manage to have leftover sweet potatoes and you’ve had your fill of mashing them into your Friday afternoon sandwich, why not turn them into something completely different?

With an extra sweet potato or two, you can make these light little muffins, spiced with cinnamon and a hit of ground ginger, sweetened only with maple syrup and not an ounce of butter in sight, they might even get your metabolism up and running again! On the other hand, if you’re still into indulging, they go perfectly with a quick swipe of cream cheese frosting. They come together super easily either way, and if you do go for frosting, we won’t tell! 

Maple Cinnamon Sweet Potato Muffins

 

Ingredients
Makes 10-12 muffins

1 ½ cups (190 g) all purpose flour (whole wheat or gluten free works!)
1 tsp baking powder
1 tsp salt
½ tsp baking soda
1 tsp cinnamon
¼ tsp ground ginger
2 cups (375 g) cooked sweet potatoes (from 1 large or 2 medium sweet potatoes), skins removed, mashed with a fork
⅓ cup (75 g) melted coconut oil
⅔ cup (225 g) maple syrup
2 eggs, at room temperature

For cream cheese frosting (optional)
1 cup cream cheese
½ cup unsalted butter (1 stick), softened
½ cup confectioners sugar
½ tsp vanilla extract

Method
Preheat oven to to 350F

Line standard muffin tin with paper liners.

In a large bowl, combine all dry ingredients – flour, baking powder, salt, baking soda, cinnamon and ginger. Whisk to combine thoroughly.

In a blender or food processor, combine sweet potatoes, oil, maple syrup, and eggs. Blend on high until completely smooth and slightly aerated.

Pour liquid mixture into dry ingredients and stir gently until combined, being careful not to over mix (too much mixing means tough muffins!)

Evenly distribute batter into muffin tins, filling cups just about to the top (you should get 10-12 muffins).

Bake in the middle of the oven for 25-30 minutes. Muffins should be puffed up and dome shaped, and a toothpick inserted in the center should come out dry. Let cool completely before frosting.

For the frosting
To make cream cheese frosting, combine all ingredients in the bowl of a stand mixer (or a large bowl if using a handheld mixer), and beat until fluffy and smooth, taking care to scrape down the sides, about 3 minutes.

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