SWEET POTATO MUFFINS

These are delicious when eaten with a meal that is a little spicy, because they are slightly sweet.   

The original recipe called for the dough to be fried in a heavy skillet, but I prefer to bake them.  Either way they are a nice addition to a meal.

UTENSILS:

You will need :

2 large and 1 small bowl 

a sturdy mixing spoon.

an oiled muffin pan ... this should make about 12 muffins.

INGREDIENTS:

3/4 lb. of cooked, drained and cooled sweet potatoes

3/4 Tbsp. active dry yeast

2 Tbsp. lukewarm water

1 3/4 cup all-purpose flour

1 - 2 tsp. salt

1/3 cup room-temperature water

1 Tbsp. vegetable oil

DIRECTIONS:  

  

In a large mixing bowl, mash the sweet potatoes (a few lumps are okay)

In the small mixing bowl, dissolve the yeast in the lukewarm water and let sit for about 5 minutes.  It's ready to be used when the water looks foamy.

Stir the yeast/water mixture into the potatoes until combined.

Add the rest of the ingredients (flour, salt, water, oil) and mix well - until it becomes a soft, sticky dough.  (You may need to add more water if it's too dry or more flour if it's too wet.)

Oil the second mixing bowl and transfer the dough into it. 

Cover the bowl with a towel and let it rest for about 30 minutes - or until it doubles in size.

Now flour a work surface and pour the dough on it.  Knead the dough, adding flour as needed to keep it from sticking, until the dough is smooth.  Be careful not to add too much flour as the dough should remain as moist as possible.

Cut the flour into 12 pieces, gently shape each piece in a ball and "plop" it into the greased muffin pan. 

Cover the pan with the towel and let rise for 30 to 45 minutes. 

Just before putting them in the oven, I sprayed the tops with canola oil and then sprinkled then with a little garlic powder  ... but this is optional.

Bake at 350˚ for approximately 12 minutes.  Check with a toothpick.  If the toothpick is just slightly moist and they are springy to the touch - they're done.  (I hardly ever preheat an oven, you can if you wish.)

Let the muffins cool in the pan for about 5 minutes.  This is so they don't pull apart when you remove them.  

Now take them out of the pan (I just turn the pan over and let them fall on a baking towel.) and place them on a baking rack to finish cooling. 

Another 10 minutes of cooling and they're ready to eat.

Enjoy!

Here is my picture of the day I posted on Redgage - 

http://www.redgage.com/c-meghbb