Monday, March 19, 2012

Muffin - Mondays - Mashed Sweet Potato Muffins



As I believe I mentioned, last week, I have no plans to bake cakes, cookies, pizza or any other recipe with "chametz".*  Passover is coming and it is a holiday when we prepare for weeks by taking all the leavened products and food out of the house.  We do this  by using it up and doing a thorough cleaning of all areas that have had food, during the year. 


This is making your favorite sweet potato recipe and baking it in a muffin tin.  It was hard to retrieve the "muffins" from the tin.  Next time, I would add two eggs to hold them together and to puff them up.  Had this with a main course that had a strong taste and this was perfect to relieve the heat of the other dish.

*  "One of the last jobs of cleaning the house for Pesach is to get all chametz out of the kitchen. Of course, the first things to be removed are those that are obviously chametz – bread, pasta, cookies, crackers, pretzels etc. Other foods can be identified by simply reading the ingredient panel, which shows that breakfast cereal, soy sauce, fish sticks, licorice, candy and many other foods often have wheat or flour (chametz) listed prominently. But only the most astute readers realize that the vinegar in their ketchup, the vitamins in the rice or milk, and the flavor in their favorite snack may in fact contain chametz."  Rabbi Dovid Cohen
Mashed Sweet Potato Muffins


Ingredients:


3 cups mashed sweet potatoes
2 tablespoons of Tofutti sour cream
1 tablespoon melted margarine
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon pumpkin pie spice
Topping:
1 tablespoon gluten-free flour
1 tablespoon brown sugar
1/4 teaspoon cinnamon
1/4 cup ground nuts 
I threw in 1 teaspoon of rolled oats GF
1 tablespoon oil


Method:


Preheat oven to 350 degrees.


Mix mashed sweet potatoes, sour cream, melted margarine and spices, by hand, in a large bowl.  


In a small bowl, combine topping ingredients except oil.  When well integrated, add the oil until it crumbles.   Sprinkle topping on muffins.


Bake at 350 degrees for 20 minutes.


Eat and enjoy.
See Ya in the Gumbo      $5 Dinner Challenge       Slightly Indulgent Tuesdays    Gluten Free Wednesdays   Muffin Mondays

5 comments:

  1. Those look like my favorite Thanksgiving sweet potato dish! Yum!

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  2. Little individual sweet potato rounds- so cute!

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  3. Looks sumptuous! I made some potato cakes naman yesterday.

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  4. These are great. Another way to serve sweet potatoes, which we eat a lot of.
    Thanks for linking with See Ya In the Gumbo!

    ReplyDelete

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