Food & dining

Recipe for sweet potato, orange, and walnut muffins

karoline boehm goodnick for the boston globe

Makes 12

1small sweet potato (about 8 ounces)
1cup walnuts
Butter (for the pan)
1cup all-purpose flour
1cup whole-wheat flour
1tablespoon baking powder
½teaspoon baking soda
½teaspoon salt
1teaspoon cinnamon
teaspoon ground cloves
¼cup sugar
Grated rind of ½ orange
¾cup plain yogurt
¼cup vegetable oil
½cup honey

1. Set the oven at 375 degrees.

2. Prick the sweet potato well all over. Set it in a baking dish and bake for 50 minutes or until tender. Cool, then peel and discard dark spots and eyes. Mash until smooth. Transfer ½ cup puree to a large bowl.

3. Meanwhile, in a heavy skillet, toast the walnuts over medium heat, shaking the pan constantly, for 5 minutes or until aromatic; set aside to cool. Chop coarsely.


4. Increase the oven temperature to 400. Butter 12 muffin cups.

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

5. In a bowl, whisk the all-purpose and whole-wheat flours, baking powder, baking soda, salt, cinnamon, cloves, and sugar to thoroughly blend them. Add the walnuts and orange rind and stir thoroughly. Make a well in the center.

6. To the sweet potato puree, add the eggs, yogurt, oil, and honey. Stir thoroughly.

7. Add the sweet potato mixture to the well. With a wooden spoon, gently fold the wet and dry ingredients together for no more than 10 to 12 seconds or just until the flour mixture is moistened. There will still be lumps in the batter but that is OK.

8. Using a -cup measure, fill each well nearly to the top.


9. Bake for 18 minutes or until the muffins are lightly browned and a toothpick inserted into the center comes out clean or with a few crumbs. Turn the pan halfway through baking.

10. Remove the muffins from the pan and transfer to a wire rack. Store leftovers in an airtight container lined with a paper towel. Holly Jennings