We always have some type of quick bread in the house...banana, zucchini, and pumpkin are favorites around here so I was pretty sure everyone would like this sweet potato version. Even though the kids are not huge fans of baked sweet potatoes they gobbled up these muffins. I just threw in a few extra spuds when I baked potatoes for dinner earlier in the week and then reserved them for these muffins. We ate them for breakfast and snacks through the week. They also freeze extremely well, just toss in a freezer bag and place in the freezer. To defrost, simply take them out a few hours or the day before you wish to eat them and they taste just as fresh as the day they were made.
Sweet Potato Quickbread
1 1/4 cups sugar
1/2 cup vegetable oil
2 eggs
1 3/4 cups flour
1 t baking soda
1/4 t salt
1 t cinnamon
1/2 t fresh nutmeg
1/3 cup water or orange juice
1 cup mashed sweet potatoes
1/4 chopped nuts(optional)
Beat sugar and oil until combined. Add eggs and beat together. In a bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Stir half of flour mixture to egg mixture alternate with water. Stir in mashed sweet potatoes and nuts, if using.
Bake in mini muffin tin for 12-15 minutes at 350 degrees or two 9x5 loaf pans for about an hour.
