Recipe: Sweet Potato Muffins

I got the basis for this recipe from Heavens Harvest Farm, the group we get our weekly farm share from. And thank goodness—we've got more sweet potatoes than I know what to do with! Here's my adapted recipe; these taste very much like pumpkin muffins, and the whole wheat flour makes them hearty, but not overly heavy. Makes 12 muffins.

You'll need:
1 large sweet potato
2 cups whole wheat flour
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
½ tsp. pumpkin pie spice
½ stick butter, melted
2 eggs
½ tsp. vanilla extract
¾ cup honey
6 oz. container vanilla yogurt

And for the crumbly topping:
⅓ cup brown sugar
⅓ cup rolled oats
1 tsp. cinnamon

1. Peel and cube the sweet potato. Boil it for 20–30 minutes, or until it's soft enough to mash. Drain water and mash away! Go ahead and melt the butter in the same pan, as you mash, if you like. I did.

2. Preheat oven to 350°. Grease or line 12 muffin tin cups.

3. Stir together flour, baking soda, salt, the first instance of cinnamon, and pumpkin pie spice in a large mixing bowl.

4. To the dry ingredients, add the mashed sweet potato, melted butter (if you didn't add / melt it while mashing the sweet potato), eggs, vanilla, honey, and yogurt. Stir.

5. Dole batter into muffin tins.

6. Prepare topping by stirring together the oats, brown sugar, and second instance of cinnamon. With a spoon, sprinkle it on top of the batter.

7. Bake until muffins have risen and browned, and until a toothpick inserted in the center comes out clean (15–20 minutes).