are jewels of the garden. We mostly roast them in their jackets, around 400 degrees, until they are soft to the touch and oozing a little. They require no adornment, although they are tasty with pineapple pieces or minced ginger root mixed in. We rarely have leftovers, but when we do, my daughter likes these even more than pumpkin muffins, and that's saying something:
Sweet potato muffins (makes 12)
1.5 to 2 c leftover mashed roasted sweet potatoes
1 egg, or use the flaxseed egg sub for vegan muffins
2 tbsp canola oil
1 c whole wheat flour
3/4 c pecan meal + 1/4 c unbleached flour OR 1 c unbleached flour
3/4 c UNPACKED brown sugar
1 tbsp baking powder
1/4 tsp baking soda
To make the pecan meal, whirl about 1c loosely packed pecan halves in some sort of chopper until it is very fine. Mix the wet ingredients well, and then add the dry ingredients and mix until most of the lumps are out. If it seems to dry, add a little water (~ 1/4 c). Bake for about 20-23 minutes at 400F.
For a fabulous vegetarian main dish featuring sweet potatoes, try this:
Sweet potato, White bean, and Pepper Tian
I like to double the amount of beans ( I cook 1/2 pound of dry white beans for the recipe).