2 medium sweet potatoes
¾ cup extra virgin olive oil (more for brushing)
1 ½ cups whole wheat flour
1 ½ tsp baking powder
½ teaspoon baking soda
2 tsp ground cinnamon
½ tsp kosher salt
¾ cup sugar
3 large eggs room temp
5 ounces’ bittersweet chocolate (60% cacao) or 1 cup
- Preheat oven to 400 degrees. Prick sweet potatoes all over with a fork; place on a parchment lined baking sheet. Bake until tender when pierced with a knife, about 1 hour. Let cool, then scoop out a mash flesh; discard skins. Measure out 1 cup, reserving remainder for another use. OR get the microwavable ones and nuke for 8 min.
- Reduce oven to 350 degrees. Line a standard 12
cup muffin tin with baking cups or lightly brush with oil. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. In another bowl, whisk together sugar, eggs, oil and mashed sweet potato. Stir wet ingredients into dry until just combined. Fold in Chocolate.
- Divide batter evenly among muffin cups. Bake until golden, about 24 min. Let cool 5 min. then transfer to a wire rack and let cool.