This recipe for Ginger-Spiced Sweet Potato Muffins first appeared on Taste As You Go in 2009. An updated version appears here with slight modifications and updated photos.
As soon as the leaves started turning brilliant shades of orange, red, and yellow... I started envisioning spending my weekends in the kitchen. I'd have the kids by my side and we'd be baking all sorts of yummy treats. Pies, cakes, muffins, bread... Anything that would highlight the fruit we've picked after a family day at the local orchard.
Other times, I pictured myself waking up early on a Sunday. I'd slip downstairs to make a cup of coffee and enjoy the silence in the house as the rest of the family slept. Then I'd make a decadent breakfast, and the smells from the kitchen would waft up the stairs, waking them one by one.
But, these days, I'm way too tired by the time the weekend rolls around. And, sadly, I don't have the energy to cook at the kids' pace. Deep down, I still want to be the mom I pictured in my head. But pandemic life has killed my motivation to go all-in in the kitchen.
I'm going to do my best to turn things around this weekend. Maybe I'll start small with a batch of
my famous pancakes with cinnamon apples instead of syrup. If I'm successful, I'll push myself to make these
Ginger-Spiced Sweet Potato Muffins next.
These muffins call for
sweet potato puree and first appeared on Taste As You Go in 2009, and an update has been long overdue. Several things differ from the original recipe I shared all those years ago:
- I skipped the egg yolk this time.
- I used unsalted butter rather than salted.
- I've found that 2% milk works best in this recipe, but go ahead and use whatever you have on hand.
I hope you give this updated recipe a try soon! Have a wonderful weekend, everyone!
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