Good evening What's for Leftovers readers! We have had a whirlwind weekend, traveling to visit Andy's family. As always, we had a great time hanging out with all our loved ones. Lucky for us, that side of Missouri got 6 to 8 inches of snow. It was beautiful! Hopefully it's the last snow of the season since it's officially Spring. I am ready for flip flops and tank tops! Since it was so chilly this weekend, we ate a lot of cozy, comfort foods. For dinner on Friday, I prepared mashed sweet potatoes and acorn squash. We ate all of it, except a cup and a half. On Saturday morning, I took the leftovers and created muffins. They were fabulous, very moist and flavorful. In fact, I had to hide the two in the picture in the freezer to keep them from being eaten by all the little ones in the house.
Sweet Potato Muffins
Ingredients:
1 1/2 Cups Mashed Sweet Potatoes
2 Eggs
1/2 Stick Butter- Softened
1/2 Cups White Sugar
1/4 Cup Brown Sugar
1 Tsp Cinnamon
1/2 Tsp Vanilla
1 TBSP Baking Powder
1 1/2 Cups Flour
Cinnamon and Sugar
1. Preheat oven to 350 degrees.
2. In a large bowl, mix together sweet potatoes, eggs and butter until creamy and smooth. Next, add white sugar, brown sugar, cinnamon, vanilla and baking powder. Mix until smooth.
3. Slowly add flour, mixing it in as you pour.
4. Line muffin tins with paper liners. Pour batter into muffin cups, filling them 3/4 of the way full.
5. Sprinkle the tops of the muffins with cinnamon and sugar. Bake in the oven for 25 minutes. Makes 12 to 18 muffins.
This morning, Celia, Charlie and I sat down to a nice breakfast of bananas and yogurt. They promptly peeled (or took the tape off, as Charlie says) their bananas and said they were done. They didn't want to eat them. I did not want to eat three bananas, so I had to figure out something to do with them. I made a caramel sauce and cut them up into it. I put the sauce on top of their pancakes. You could also put it on top of ice cream or waffles. I thought it was great. Celia and Charlie still wouldn't eat their breakfast. I guess it wasn't a breakfast kind of day for my two and three year old. Oh well. Here's the recipe. It was just enough to top the pancakes for two little ones. You'll probably want to double or triple the recipe if you're going to serve more people.
Banana Caramel Sauce
Ingredients:
2 Bananas
3/8 Cup of Honey
1/4 Cup Olive Oil or Butter
3/4 tsp Vanilla
1 tsp Cinnamon
Heat butter or olive oil up in skillet. Slice bananas into the hot oil. Add honey, vanilla, and cinnamon to the skillet. Stir constantly because the mixture will burn easily. You want the liquid to boil and become sticky. After boiling, turn stove off and mixture will continue to thicken. Serve warm.
