Recipes posted on October 06, 2011 15:12
1 cup sifted unbleached all purpose flour 1 teasp baking powder pinch of salt
3/4 cup roasted sweet potato puree* 1/2 cup honey 1/2 cup milk
1 teasp melted unsalted butter 1 egg 1 teasp vanilla extract
in a bowl, whisk together flour, baking powder and salt....set aside.
In another bowl, combine sweet potato, honey, milk and butter, add in the
egg and vanilla and mix well. fold in the dry ingredients and stir until moistened,
do not overmix. Spoon batter into 36 mini muffin tins that have been greased.
Bake at 300 for about 10 mins. Let cool until warm to the touch. GLAZE:
1/2 cup powdered sugar 1/4 cup roasted sweet potato puree
1 Tablsp maple syrup 1 teasp milk
Blend well until smooth, thick and glozzy. Chill....dip muffin tops into glaze.
*To make puree: Piece potatoes with fork, bake at 350 for about 1
hour until tender. Cool, then remove pulp and beat until smooth.
Measure to fill 1 cup.