High in vitamin B6, vitamin A, carotene and potassium, rich in antioxidants, vitamins C and E and a great source of manganese and dietary fiber (almost twice as much fiber as a white potato), sweet potatoes are healthful and nutritious.
Sweet potatoes grown in
Here are a few ways to incorporate tasty
• Switch up a classic potato gratin recipe and substitute
• When avocado toast starts to feel a little humdrum, forget the bread and pop a ¼-inch-thick slice of a California sweet potato into the toaster for five or so minutes, then top with peanut butter and sliced bananas, chocolate hazelnut spread and crushed nuts, cottage cheese and chives or a fried egg with a dash of hot sauce. And if you haven’t had your fill of avocado toast, go ahead and smear the toasted sweet potato with mashed or sliced avocado and enjoy the best of both worlds while skipping the gluten—the opportunities are practically endless.
• And don’t forget the long-popular baked
For your next brunch, picnic, tailgating party, holiday open house or random Sunday breakfast with family or friends, try adding these delicious muffins to the menu.
Only mildly spicy, the muffins have great texture, flavor and nutrition thanks to mashed sweet potatoes in the batter. Enjoy them for breakfast, brunch, lunch or dinner—they go great with ham and eggs, green salads, soups, stews and chili.
Sweet Potato Jalapeño Corn Muffins
Makes 20 muffins
1½ c yellow cornmeal
1 c all-purpose flour
1 T baking powder
1½ t salt
½ t baking soda
½ t ground chipotle chili peppers
8 oz cream cheese, softened
4 large eggs
½ c melted butter
½ c plain yogurt
⅓ c honey
2 jalapeños, thinly sliced
Preheat oven to 400° F. Pierce sweet potatoes, wrap in foil and bake until tender, about 1 hour; set aside to cool. Lower oven to 375° F. Coat 20 cups from two 12-cup muffin tins with nonstick spray; set aside. In medium bowl, whisk cornmeal, flour, baking powder, salt, baking soda and chili powder; set aside. Peel skin from sweet potatoes, transfer flesh to large bowl and mash with cream cheese. Whisk in eggs, butter, yogurt and honey. Add cornmeal mixture and half of jalapeños; stir until just combined. Divide batter among prepared muffin cups. Top with remaining jalapeños. Bake until a tester comes out clean, about 25 minutes. Let cool slightly or completely before serving.
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