Sweet Potato Muffins
I am a sweet potato lover.  I eat sweet potatoes in one form or another at least twice a week, usually three-four times.  Did I mention I love sweet potatoes? These are great as a breakfast treat, but also go well with soup or stew.

Makes 24-30 muffins

 3 1/3 cup flour
2 tbsp baking powder
1 tsp salt
1/2 tsp baking soda
3/4 cup unsalted chilled butter, cut into 1/2-inch pieces
3/4 cup chopped toasted pecans
3/4 cup mashed, cooked sweet potato
1/3 cup packed brown sugar
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/8 tsp ground nutmeg
1 3/4 cup plus 2 tbsp buttermilk

Position rack in the middle of the oven.  Heat oven to 400 degrees F.  Fill muffin tins with cupcake liners.

Combine the flour, baking powder, salt and baking soda in the bowl of a food processor fitted with a steel blade.  Pulse to blend.  Add one-half of the butter and pulse 6 times, then process for 8 seconds.  Add the remaining butter and pulse 5-6 times (I pulsed more as the butter wasn't broken up).  Empty into a large mixing bowl and add the nuts.

Place the sweet potato, brown sugar, cinnamon, ginger and nutmeg in the food processor bowl.  Pulse 3-4 times until blended, then with the machine on, add the buttermilk through the feed tube in a steady stream.  Process until combined.

Make a well in the center of the dry ingredients and add the sweet potato mixture.  Using a spatula, gently draw the dry ingredients into the liquid to form a soft dough. 

Using a spoon, place dough into cupcake liners, filling 2/3 - 3/4 full.  Bake for 15-18 minutes or until firm to the touch.

Remove from the oven.  Serve warm. 

Store in an airtight plastic bag for up to 3 days.  These may also be frozen.  To reheat, place in a 300 degree F oven for a few minutes.  Or microwave until warm.

May 2008