This past week, I had an overabundance of sweet potatoes in the kitchen. I typically buy them 5-10 pounds at a time. This time, not only did I buy a 10 lb bag, but then I forgot that I bought that bag and bought a second 10 pound bag a few days later. So, we had a sweet potato hash for breakfast, simply mashed sweet potatoes with our dinner a couple of nights and I still had a good 10-15 pounds of potatoes in the basket.
I’ve had sweet potato breads on my mind for a while now; thanks to my friend, Sue and her sweet potato biscuits last year. So, this was the perfect chance to try that out. I wanted something similar to a hearty cornbread, but still very moist like a muffin. These came out exactly like I’d hoped. This is not a sweet muffin, this is a bread barely sweetened with a touch of honey. If you prefer it a bit sweeter, top it with butter and a drizzle of honey. I enjoyed mine with just a smear of butter on top.
This recipe can be baked in a 9×13 pan, a full size (10″) cast iron skillet or 18-24 muffin cups (depending on size). I found that the muffin cups rose very little, while still turning out light and fluffy.