It’s that time of the year where sweet potatoes are affordable and available in every store/ farmers market. I tend to get a little excited and purchase too many. Oooops!
I mean c’mon, between practicing different variations of sweet potato pie, and appetizers for Thanksgiving, my fiance gets a little bored with sweet potatoes. Sooooo I’ve got to change things up on him and use up the remaining sweet potatoes.
This year I tried something completely new – sweet potato muffins. They turned out to be the perfect on -the -go breakfast bite.
Let’s Get Cooking:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 Tbsp. pumpkin pie spice
2 tsp. baking soda
1 tsp. salt
1 can (29 oz.) Princella® Cut Sweet Potatoes, drained
1 cup vegetable oil
1 tsp. vanilla extract