Spiced Sweet Potato Muffins

I came across this recipe on a friend's daughter's blog and needed an excuse to make them. We're going to see Mark's mom for dinner tonight, so I made some to take to her. Of course I kept a few for us. They are DELICIOUS!!

Spiced Sweet Potato Muffins

 

2 medium sweet potatoes (to get 1.5 cups mashed)

2 large eggs

1/2 cup canola or vegetable oil

1/4 cup Greek yogurt (you could also use buttermilk)

1 teaspoon vanilla extract

1 3/4 cup all-purpose flour

1 1/4 cup granulated sugar

1/4 cup brown sugar (I used light)

2 teaspoon baking soda

1 tablespoon cinnamon

1 teaspoon ground ginger

1 teaspoon ground nutmeg (grate it fresh if you have it)

1/2 teaspoon allspice

1/2 teaspoon ground cloves

Pinch salt

 

Optional: powdered sugar for dusting

 

Grease and flour two 12 cup muffin pans and set aside. Or use muffins cups.

Preheat oven to 400 degrees.  Bake sweet potatoes for an hour or until tender.  Let cool.  Scoop out insides and mash up 1.5 cups worth.

 

Preheat oven to 350 degrees.

 

To the sweet potatoes add eggs, oil, yogurt, and vanilla.  Whisk until combined.

 

In a separate bowl sift the flour, granulated sugar, brown sugar, baking soda, cinnamon, ginger, nutmeg, allspice, cloves and salt.  Whisk to combine.  Pour wet sweet potato mixture over dry ingredients and stir gently.  Scoop (I used an ice cream scoop) batter into prepared pans.  Bake for 18 minutes.  Once cool dust with powdered sugar.