This post was originally created (by me!) for Lynzy & Co.
PRE-FALL SEASON IS UPON US! The time of year that I type “fall” into Pinterest and drool over the beautiful pumpkin studded front door decor and drag my kids in the 90 degree heat to pick apples at the orchard. Also the time of year that I add apples, pears, pumpkin, butternut squash, and sweet potato to all recipes.
I LOVE SWEET POTATOES. I buy them every single time I grocery shop. I literally cannot go into a store without buying at least one sweet potato JUST IN CASE I might be running low at home. Sweet potatoes were a first food for each of my babes and they make it onto our breakfast, lunch, and dinner menus at least a couple times a week. I would serenade them (I may have already serenaded them). Full of fiber, antioxidant rich, deliciously sweet and creamy, I use them in a lot of ways both sweet and savory (not going to lie though, topped with marshmallows is at the top of my list).
Last year we tried something new on our little farm and GREW sweet potatoes. Turns out they are pretty low maintenance, although they require a lot of space. On the day we dug them up I couldn’t stop OMG-ing at how massive they were. The average tater was the size of a football, so now I have 30 football sized sweet potatoes to store somewhere. Better come up with some ways to use them!
These muffins are cute ‘n tiny, fluffy ‘n sweet, and 100% guaranteed to be approved by the people you love (even the tiny, sometimes picky people!). Oh, and you only need one bowl which ranks really high on my list of importance when making a recipe.
I hope you’ll give these a try and let us know how it goes!