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Sweet potato provides moistness, a golden hue and a load of nutrients. Serve with soup, chili, baked beans or barbecued ribs.

1 medium sweet potato, about 12 oz  (375 g)     
2 eggs                                                                       
3/4 cup milk  (175 mL)                                                                            
1/4 cup vegetable oil  (50 mL)                                
1 cup all-purpose flour  (250 mL)
1 cup cornmeal  (250 mL)
1 tbsp baking powder  (15 mL)
1 tsp salt (5 mL)
1/2 tsp baking soda  (2 mL)
1/2 - 1 tsp red pepper flakes (2 – 5 mL)                
1/2 cup finely diced red pepper (125 mL)

Scrub sweet potato and trim off ends. Pierce with a small knife in several places and microwave until tender, 6 to 8 minutes, turning over partway through cooking. When cool enough to handle, remove skin and mash with fork until smooth. 

Preheat oven to 400F (200C).  Line a muffin pan with Chefs Select Natural
Non-Stick Baking Cups or line a 9-inch (2 L) square baking pan with Chefs Select Parchment Paper.

Measure 1 cup (250 mL) mashed sweet potato and place in a bowl. Whisk in eggs, milk and oil until smooth.

In large bowl, stir together flour, cornmeal, baking powder baking soda, salt and red pepper flakes.  Stir liquid mixture into dry mixture, along with diced red pepper just until combined.

Scoop or spoon batter into muffins cups or pan.  Bake 18 to 24 minutes or tester inserted in centre comes out clean. Cool on wire rack 5 to 10 minutes. Remove from pan to cool completely.    

Makes 12 muffins or 12 pieces.

Recipe by Home Economist Barb Holland