Food

Sweet Potato Cupcakes

We have a lot of sweet potatoes – jars and jars. Why would I buy jarred sweet potatoes? For the babe of course! About 2 weeks later, I found an article stating that jarred sweet potatoes contain heavy metals and shouldn’t be given frequently. Fortunately, Eitan had undergone his 3-day sweet potato test and was ready to move on!

So now I have jars. A lot of them.

And you know what they say: if you have jarred sweet potatoes… make sweet potato bread! Fortunately, it’s the right time of year!

I found a recipe online, eliminated the water (my jars are quite liquidy), and added chocolate chips. I also made them muffin-sized. The end result was so tasty that I had to post it here!

Ingredients

  • 1½ cups sugar
  • ½ cup vegetable oil
  • 2 eggs
  • 1¾ cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 cup of pureed sweet potatoes (about 4 jars of baby food)
  • 1 cup chocolate chips

Preparation

  1. Combine sugar and oil and beat well. Add eggs and beat some more.
  2. Combine flour, baking soda, salt, cinnamon, and nutmeg. Stir flour mixture into egg mixture.
  3. Stir in the sweet potatoes and then the chocolate chips.
  4. Pour batter into muffin cups. Bake at 350 degrees F.

A note on timing: I made these in my toaster oven and they took 40 minutes! In a regular oven, muffins should take about 15-20 minutes. Your mileage may vary.

based on a recipe by Allrecipes

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