I was so excited when I answered the door to find a box on my doorstep...an unexpected surprise from the wonderful people at Frieda's! :)
Not only had they sent me some vanilla beans, and cinnamon sticks but they included a new product they are selling, and I had never seen nor heard of them...Stokes Purple Sweet Potatoes...yes, I said purple!!!!
They are so pretty! They look very similar to regular sweet potatoes, or yams, but when you cut them open they have a beautiful purple flesh. The color gets even more brilliant when you cook or bake them.
We tried some baked like I would bake a regular sweet potato. Yummy, with a little butter and brown sugar! :)
The box also included a few recipe cards, and I was very interested in trying the Stokes Purple Sweet Potato Muffins. So I did, with a few minor changes (because I didn't have crushed pineapple or zucchini on hand)
Here is the real recipe for Stokes Purple Sweet Potato Muffins...and here is how I made them...
Stokes Purple Sweet Potato Muffins (Queen of the House's variation):
*1 cup dark brown sugar, packed
*2/3 cup canola oil
*1 cup natural applesauce (unsweetened)
*2 cups unbleached flour
*2 tsp. baking powder
*1/4 tsp. baking soda
*1/2 tsp. kosher salt
*1 tsp. ground cinnamon
*1 large Stokes Purple Sweet Potato, peeled and grated (about 2 cups)
*1 large carrot, peeled and grated
Preheat the oven to 325º. Grease a 12 cup muffin pan. Whisk together the brown sugar, oil, eggs and applesauce. In a separate bowl, combine flour, baking powder, baking soda, salt and cinnamon. Mix well. Add the wet ingredients to the dry ingredients and blend until just combined. Fold in the grated sweet potato and carrot, until blended.
Pour evenly into the muffin pan.
Bake 30 - 35 minutes, until a toothpick comes out clean.
They are so yummy (especially warm with a little butter)!!!!
This post is linked to:
Tempt My Tummy Tuesday
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