Sweet Potato Love

Preheat oven to 350 degrees

Yield: approximately 18 muffins


Zucchini grows very well in our area, so well that backyard gardeners, like me, always scramble to find uses for the end of season zucchini.  Just when you think you’re about “zucchini-ed out” and look for an end to the prolific crop, it seems to catch a second breath and sends out new blooms which mean more zucchini.  Cook up big batches of these muffins and freeze some for later.  They’re wonderful to keep on hand for unexpected visitors. I took these along on a meeting I had with Jenn Blessing, Director of Children’s Ministries at our church. Jenn shared them with her family and I’m proud to report they were given the seal of approval from the Blessing family. Blessings come in many different forms.


1 cup all-purpose flour

1 cup whole wheat flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

¼ teaspoon kosher salt

1 medium sweet potato, peeled and grated (about 1 ½ cups)

1 large zucchini, grated (about 1 ½ cups)

¾ cup granulated sugar

¾ cup brown sugar

¾ cup vegetable oil

3 large eggs

2 teaspoons vanilla extract


Add both flours, baking powder, cinnamon and salt to a bowl.  Whisk together.


Into flour mixture, stir grated sweet potato and zucchini until well coated.  Set aside.


With an electric mixer, beat both sugars and oil until smooth.


Add in eggs, one at the time, beating after each addition.


Stir together dry and wet ingredients only until all the flour disappears.


Line a muffin tin with paper liners or grease and flour each muffin cup.


Divide the batter among the muffin cups. Bake in a 350 degree preheated oven for 35 to 40 minutes or until toothpick inserted comes out clean.






Maple Sweet Potato Granola Bars


Yield: one 11×16 pan


Preheat oven to 350 degrees


For breakfast on the run or a snack, this granola can’t be beaten. Fruits, nuts, sweet potato and oats comprise a nutritional powerhouse in a delicious package. You need a large bowl for mixing.  Don’t cut yourself short.  I used the one where I mix up Thanksgiving dressing that’s dishpan size.  Give yourself plenty of stirring room to make sure all the oatmeal mixture is well coated with the liquid mixture. 



2 cups quick cooking oatmeal

1 cup sweetened shredded coconut

1 cup pecans, roughly chopped

1 cup sweetened dried cranberries

1 cup dried banana chips

8 tablespoons butter

½ cup pure maple syrup

¼ cup brown sugar (light or dark)

½ cup creamy peanut butter

1 cup cooked, peeled and mashed sweet potato

1 tablespoon ground cinnamon


Place oatmeal, coconut and pecans in a large sheet pan sprayed with non- stick cooking spray.  Stir together lightly. Place in preheated oven for about 20 minutes or until lightly browned. Remove from oven and pour into a large bowl. Add cranberries and banana chips. Keep oven on.


Place butter, syrup, brown sugar, peanut butter, sweet potato and cinnamon in a medium saucepan.  Heat over medium heat, stirring frequently, until all ingredients have dissolved and mixture is smooth. Pour over oats mixture and stir until all the ingredients are coated well.


Spray a medium sheet pan (approximately 11×14 inches) with non-stick cooking spray.   Spread granola mixture evenly in pan.  If mixture sticks, spray non-stick cooking spray on top of granola.


Bake in preheated oven for 20 minutes or until mixture begins to brown.


Cool completely in pan before cutting.




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