"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Sweet Potato Muffins, by Kathy Boston, is from Taste of Bridge,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 C butter 1 1/4 C sugar 2 eggs 1 1/4 C sweet potatoes mashed 1 1/2 C flour 2 t baking powder 1/4 t cinnamon 1/4 t nutmeg 1 C milk 1/4 C chopped nuts 1/2 C raisins
Yield: 6 dozen mini muffins Preparation Time: 30 minutes
Preheat oven to 400º. Cream butter and sugar. Add eggs and mix well. Mix dry ingredients together and add to creamed mixture alternately with sweet potatoes. Don't over mix. Bake in mini muffin pan (spray pan first) for 25 min.
6 dozen mini muffins
We had these in Williamsburg many years ago and I begged the waitress for the recipe. She snuck it to me along with an ashtray because they were becoming a "no smoking" restaurant and she thought I might like the ashtray as a souvenir. Very sweet of her (I accidentally broke the ashtray before we got home). Maybe that's what happens when you receive stolen goods. :)
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