A Berry Sweet Potato
Summer always brings thoughts of fresh fruit, ripe berries and a wonderful variety of seasonal recipes perfect for taking advantage of summer’s bounty. Whenever I can, I go to a local farm and pick my own, and right now is the perfect time to pick blueberries. No matter where you are in the USA, the berry bushes are hanging full and waiting to be picked. There are many advantages to picking your own. The berries are fresher, sweeter, last longer in the fridge are are often cheaper than prepackaged boxes. Give it a try, you will be surprised at how fast your bucket fills up with sugary sweet goodness. Just be sure to pick only ripe berries. Unlike many fruits, blueberries don’t turn after picking. The recipe for Blueberry Sweet Potato Muffins below is great update to the classic muffin. The sweet potatoes add moisture to the batter for a deliciously soft middle and a delightful crunchy outside. What a combo!
Peaches are another summer crop that is in full swing. There are hundreds of orchards that offer fresh picked and self pick services. Nothing quite compares to the flavor of fresh peaches. For an extra decadent treat, try this recipe for Peach Pecan Sweet Potatoes. The combined flavors of peaches, sweet potatoes, and Kahlua liqueur are just heavenly.
BLUEBERRY SWEET POTATO MUFFINS
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup Sweet Potatoes, drained and mashed
1/2 cup milk
1/4 cup butter or margarine, melted
1 egg, lightly beaten
1 cup fresh blueberries
Preheat oven to 375°. Lightly grease twelve 2 1/2-inch muffin cups; set aside. Combine
flour, sugar, baking powder, salt, cinnamon, and nutmeg in large bowl and stir until
blended. Add sweet potatoes, milk, butter, and egg. Stir until just moistened. Stir in
blueberries. Spoon into prepared muffin cups, filling two-thirds full. Sprinkle with additional
sugar and cinnamon. Bake 15 to 20 minutes until toothpick inserted in muffins comes out
clean. Remove from muffin cups and cool on wire racks 5 minutes.