Saturday, June 17, 2017

Tinkering with Sweet Potatoes

I recently tried making potato and sweet potato chips - first batch were meh; second batch not yet on the horizon. What I discovered is that potatoes are quite wet when blended; sweet potatoes are slightly less so, but still more wet than I expected. I bought a couple more sweet potatoes to make the second attempt but decided that I wanted sweet instead of savory this time.

Sweet Potato, Oat, Chocolate Chip Mini-Muffins

Equipment needed:
Vita-Mix with the dry container and tamper, knife, peeler, cutting board, large bowl, 1 cup measuring cup, spatula, cookie sheet, mini-muffin molds, small spoon, and oven

In the Vita-Mix:
1 Banana
2 Peeled, Washed Sweet Potatoes - cut into small-ish pieces
5 Pitted Dates

Blend and tamp until well blended. This might take stages of adding ingredients and blending. Scrape this into the bowl. Add:

1 cup Almond Meal (or a nut-free flour like brown rice)
1 cup gluten-free Rolled Oats
1/2 package Dark Chocolate Chips

The amount of flour/oats depends on the size of the sweet potatoes. 1 cup of each should be fairly close to what works for most pairs of sweet potatoes. Stir until well mixed. The spatula works well for this.

Pre-heat the oven to 325 degrees.

Fill mini-muffin molds using the small spoon - tamp until compressed and flat on top. Filled 47 molds.

Bake for 75-85 minutes. Flip and pop out of the muffin molds. Bake for another 20-30 minutes. Allow to cool.

Your baking time may vary depending on your oven.

These remind me of sweet potato pancakes (with bonus chocolate chips!)