April 19th

theresa albert - my friend in food


Sweet potato muffins


The evidence is mounting that our sweet desire for sugar is killing us. Reduction (if elimination is too daunting) is crucial.  Cane sugar may be a healthier alternative because it has its minerals intact.  Making muffins that are high in fiber makes sure that the sugar is processed slowly.  Here, we even sneak in a vegetable that is nutrient dense, sweet and delicious.  What’s not to love?

Serving Size  : 12    Preparation Time :0:30

1/2  cup  butter — softened
1  cup  evaporated cane sugar

1 1/2  cups  sweet potato, cooked and mashed (about 2 small)
1    egg
1.5 cup  whole wheat flour
1tablespoon  pumpkin pie spice
1   teaspoon  baking soda
1/3  cup  milk

(If you have leftover sweet potatoes they are the best to use but if you start without them then you will need to microwave 2 small sweet potatoes, peel and then mash them.)

Preheat oven to 375F.  Butter and flour muffin pan or use muffin papers.

With an electric mixer, cream cane sugar and butter together until fluffy, cream in mashed sweet potatoes.

Sift together flour, pumpkin pie spice and baking soda.  Mix  half of the dry ingredients into the sweet potato mixture.  Add only enough milk to thin batter so you can add remaining dry ingredients.  Add milk as you need it. Batter should be a very  thick mixture.

Fill muffin tins two thirds full and bake until dry on top and fork comes out clean. ( About 15-22 minutes.)

Freeze in single wrapper for lunches or snacks.  Serve for dessert or Warm in oven for breakfast.

Sugar “free” granola bars are great too!

Theresa Albert

Theresa Albert

I love food, try to watch my weight, know more than I want to about healthy living (sometimes I wish I knew less so I wouldn’t feel so guilty when I stumble), am a daughter, sister, friend, mom and wife who worries and scurries the meals onto the table. It is for all these reasons that I completed my nutrition, RNCP designation, wrote my book, hosted my Food Network show, consult with food companies to urge them to get it right (or at least better), constantly write about it, research it, all of this so I can cut through the nutrition and food “news” clutter. Happy to share with friends!


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