keito potato


Sweet Potato Muffins
February 13, 2012, 12:43 pm
Filed under: breakfast, recipes | Tags: , ,

If you read my blog, you know that I love to bake out of Kim Boyce’s cookbook Good to the Grain, which uses whole grain flours in exquisite ways.  Every single thing I have baked from the book has been absolutely perfect.  This is a favorite muffin recipe, which uses leftover roasted sweet potatoes.  Half of the sweet potatoes are whipped into the batter, and the rest are stirred in at the end, leaving soft pockets of sweet potatoes in the muffins.  The first time I made this muffins, I was astonished at how light and fluffy they were.  I had expected muffins built on sweet potatoes, buttermilk, yogurt, and dates to be dense and heavy, but they are so light and delicate.  Kim Boyce knows how to coax magic out of her batters.

They’re simple to pull together for a weekend breakfast if you roast the sweet potatoes the day before.  To save energy, you could throw the sweet potatoes in the oven while you’re baking something else.

Alternatively, you could use this batter to make a coffee cake.  Butter a 9-10-inch square cake pan or loaf pan, and spread the batter into the pan.  Bake for about 35-40 minutes at 350F

 

SWEET POTATO MUFFINS

2 sweet potatoes or one medium sweet potato (about 3/4 pound total)

1 cup whole-wheat flour (I used whole-wheat pastry flour)

1 cup all-purpose flour

1 tablespoon cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher or sea salt

1/2 teaspoon nutmeg, freshly grated

1/4 teaspoon allspice

1/2 stick (4 tablespoons) cold unsalted butter

1/4 cup sugar

1/4 cup dark brown sugar

1 egg

1 cup buttermilk

1/2 cup plain yogurt (I used labneh)

6 large Medjool dates, pitted and finely chopped

METHOD

Preheat the oven to 400F.  Roast the sweet potatoes for 1 to 1 1/2 hours, depending on their size, until they’re tender when pierced with a fork.  The bottoms should be dark, even burnt-looking, and the juices beginning to caramelize.  Set aside to cool, then peel and leave whole.

Lower the oven heat to 350F.  Rub muffin tins with butter, or line them with muffin papers.

Sift the dry ingredients into a large bowl.

In a small bowl, whisk together the buttermilk and yogurt.

In the bowl of a standing mixer, add the butter and 2 sugars.  Mix in high speed until they are light and creamy, about 3 minutes.  Using a spatula, scrape down the sides of the bowl.  Add the egg and half of the sweet potatoes and mix on medium speed for about 1 minute, until thoroughly combined.  Again scrape down the sides of the bowl.

On low speed, so that the flour doesn’t go flying everywhere, add the dry ingredients and mix until partly combined.  Add the buttermilk mixture and mix until combined.  Add the chopped dates, separating them over the surface of the batter so they don’t clump together.  Add the remaining sweet potatoes and mix until barely combined.  There should be pockets of sweet potato in the batter.  Use a spatula to scrape down the sides and bottom of the bowl.

Scoop the batter into 10-12 muffin cups, using a spoon or ice cream scoop.  To encourage even baking and allow each muffin enough room to have an individual dome top, fill alternate cups in a 24-cup tin, or use two 12-cup tins.  The batter should be slightly mounded above the edge.

Bake for 30-40 minutes at 350F.  Rotate the pans halfway through.  Take the tins out of the oven, twist each muffin and place it on its side in the cup to cool.  This ensures that the muffin stays crusty instead of getting soggy.

These muffins are best eaten warm from the oven or later that same day.  They can also be kept in an airtight container for up to 2 days, or frozen and reheated.

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Sweet Potato Cakes with Mushroom Sauce
November 28, 2009, 10:35 pm
Filed under: main dishes, recipes | Tags: , , ,

As a vegetarian, I’m perfectly content with the wealth and variety of side dishes at the Thanksgiving table. No need to experiment with silly fake-meat. Last Thanksgiving I tried this seasonal dish from the LA Times. It was so compelling and satisfying that it was easily the first dish to make it onto this year’s menu. Even the non-vegetarians admitted that it surpassed the turkey hands-down.

The baked sweet potatoes are smashed with walnuts and mace to form the patties. A cinch to assemble. The mushroom sauce comes together in just a few minutes on the stove. Sage in the sauce makes it a perfect fit for Thanksgiving, but I plan on continuing to make this all winter, using different herbs I happen to have on hand. I also won’t use chanterelles all season, but will probably whip up a weeknight version of the sauce with white buttons and cremini.

FOR THE CAKES:
2 pounds sweet potatoes, pricked all over with a fork
1 1/3 Cups panko bread crumbs
1/2 Cup toasted walnuts
1 tablespoon brown sugar
1/4 teaspoon mace or nutmeg
1 egg
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 Cup flour

FOR THE SAUCE:
3 tablespoons butter
4 shallots, finely chopped
1 1/2 pounds mixed mushrooms (I used half chanterelle and half cremini)
2 tablespoons chopped sage, divided
3/4 Cup heavy cream or half-and-half
2 teaspoons sherry vinegar

METHOD:
Bake sweet potatoes in a 425F oven until soft, about 45 minutes. You can toast the walnuts simultaneously while the oven is hot.

When cool enough to handle, peel and discard the skins. Roughly mash in a large bowl until chunky. Stir in bread crumbs, walnuts, brown sugar, mace, egg, salt and pepper.

Place the flour in a wide, shallow dish. Form the mixture into patties. You can decide on the size. Coat each in flour, and set on a baking sheet. Heat oil in a skillet over medium hear. Fry in batches on both sides until golden.

Mince the shallots. Chop the sage. Slice or quarter the mushrooms.

Melt butter in a skillet over med-high heat. Add the shallots with 1/4 teaspoon salt. Stir often until softened, about 5 minutes. Add the mushrooms and 1 tablespoon of the sage. Saute 10 minutes, stirring often. Add the cream and simmer until just thickened, 3-4 minutes. Remove from heat. Stir in the vinegar. Season with salt and pepper to taste.

Serve the sauce over the croquettes. Garnish with the remaining sage.