From Dinner to Breakfast - Sweet Potatoes

Sweet Potato Muffins

One of my favorite buys at our local farmer's market are good ole' NC sweet potatoes! They're inexpensive, can be prepared in a variety of ways and are quite nutritious.

Here's how I get the most out of our sweet potatoes. From a side at dinner time, to a delicious, moist muffin for breakfast!

For dinner you'll need:

Sweet potatoes - 2 to 4 depending on potato and family size

1 -2 tbsp butter (I use Kerrygold)

cinnamon, to taste

Place peeled and sliced sweet potatoes in a pan, and fill with enough water to just about cover the potatoes. Top with butter and sprinkle with cinnamon. Cook on medium until potatoes are tender, adding more water as needed. Serve potatoes as a side with dinner, reserving 1 to 1-1/2 c mashed sweet potato for next morning.

Morning Prep:

The night before, mix 1-1/2c whole wheat flour and 1-1/2 c water in a bowl and add 1 tbsp of lemon juice. Allow to soak overnight.

For Breakfast:

To the soaked flour and water add

3 tbsp Kerrygold butter, melted

1/4 c organic sucanat

1 tsp baking soda

1 tsp vanilla

1 egg (local & pastured)

1/2 tsp nutmeg

1/4 tsp allspice

1 - 1-1/2 c mashed sweet potato

additional cinnamon, to taste

Combine ingredients in a bowl and fill greased muffin tins. Bake at 350 degrees for 20 - 25 minutes. Enjoy!

Did you know - the sweet potato is the Official State Vegetable of North Carolina :)

Balancing Beauty and Bedlam - Tasty Tuesday