Tag Archives: sweet potato

sweet potato doughnut muffins

Seattle is a good doughnut town. In most coffee shops, you can find Top Pot doughnuts or Mighty-O doughnuts. However tasty, those doughnuts are usually an occasional treat. Doughnut muffins. on the other hand, I could eat every week. I have been seeing more and more recipes using doughnut pans lately. No hot oil or frying? Sounds like a much more pleasant Sunday morning to me. However, living in a small studio really make storage difficult and I was reluctant to make room for another pan. Then I remembered about the delicious doughnut muffins from the Downtown Bakery and Creamery in Healdsburg, California. Light, fluffy, and coated in cinnamon sugar, these doughnut muffins were almost as delicious as regular cake doughnuts and definitely better than your average muffin.

This is definitely a fall recipe. And it includes sweet potato! A vegetable! So go ahead and eat another one.

Sweet Potato Doughnut Muffins

adapted from Oh She Glows

To make this completely vegan, use vegan butter, aka Earth Balance. If you are not concerned about that, feel free to use buttermilk instead of the nondairy milk.

6 Tbsp milk (i used almond) + 1/2 tsp vinegar, mix and let rest for a couple of minutes. Or you can also use 5 Tbsp milk + 1 Tbsp yogurt.

1/2 cup mashed sweet potato (about 1 small sweet potato. I microwaved it until tender, peeled, and mashed it with a fork)

1/4 c sugar

2 tbsp brown sugar

3 tbsp applesauce

2 tbsp butter, melted

1/2 tsp vanilla extract

1 cup whole wheat pastry flour

1/2 cup ap flour

2 tsp baking powder

1/4 tsp baking soda

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

dash ground cloves

1/2 tsp salt

Cinnamon sugar to coat (start with about 1/3 cup sugar and 1/2 tsp cinnamon)

melted butter (start with a couple of tablespoons)

Preheat oven to 350. Grease your muffin tin well. Note, this recipe made 8 muffins in a standard tin for me.

In a bowl, combine the milk+vinegar, sweet potato, sugars, applesauce, vanilla, and butter. In another bowl, combine the flours. baking powder and soda, spices, and salt. Add the wet ingredients to the dry ingredients and fold to combine. Be sure not to overmix! Portion out in the prepared muffin tin. Bake until a toothpick inserted comes out dry. These bake up pretty quickly, start checking in around 13-15 minutes. As soon as the muffins are cool enough to handle, remove from the pan and brush lightly with melted butter and roll in the cinnamon sugar. Serve right away, but these are pretty tasty cold too.

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Filed under breakfast, muffins, quick

coconut sweet potato and kale soup

continuing the soup and stew pattern, i made this fragrant soup a couple of weeks ago.  this is both incredibly delicious and nutritious!  this has a really warm scent that is intensified by the vanilla extract that is stirred in at the end.  if the thought of using vanilla in a savory application (like ferran adria’s vanilla whipped potatoes or lobster with a vanilla sauce) sounds strange to you, this is a good recipe to start out with and you can always leave it out.  the soup is naturally pretty sweet from the sweet potatoes so the vanilla is a natural match; the same is true with the whipped potatoes and lobster.  i am pretty into “garnishing” my food these days but that is mostly an excuse to add more flavors and textures. here i sprinkled some unsweetened shredded coconut and toasted chopped walnuts but, as with many other soups that i make, a spoon of plain yogurt would be a good match with its creaminess and acidity.

coconut, sweet potato, and kale soup

adapted from kath eats

several large sweet potatoes, washed and cubed.  i left the skin on for nutrients, but you can also peel them if you wish.

1 tbsp canola oil or other neutral oil

1 small to medium red onion diced

2-3 cloves garlic minced

about 1 can coconut milk.  i used lite.

1+ cup unsweetened soy milk.  you can use a dairy milk if  you wish.

1/2 tsp ground cumin

1/4 tsp smoked paprika

1 tsp curry powder

1/4 tsp ground coriander

generous sprinkle of cinnamon

1/4 tsp red pepper flakes

1 bunch of kale cleaned, steams removed, and torn into bite sized pieces

generous handful of golden raisins

1 tsp good vanilla extract

salt and pepper

your choice of garnishes

in your soup pot, heat the canola oil over medium heat and add the onion.  sweat the onion until soft and add the garlic and cook for about 1 minute.  add the sweet potato and cook until they start to brown a bit.  add all of the spices and season.  after the spices toast for a bit, add the coconut milk and other milk and maybe about 1 can of water or stock.  lower the heat and simmer until the sweet potato is soft.  mash the sweet potato or for a finer texture puree in your blender.  depending on the amount of sweet potato you have, you may or may not need to add more liquid, either in water or stock form or in additional soy milk form.  when the puree is at your desired consistency, add the kale and raisins.  simmer until the kale is tender and the raisins are plumped.  taste and season and possibly add more liquid.  turn off the heat and stir in the vanilla.  serve and garish to your liking!

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Filed under greens, soups