kale, onions, leeks, red peppers, red lentils, carrots, and red and green cabbage.
...and oh yeah, 25 sweet potatoes!!?!
A classmate and I went in on a crate of sweet potatoes (for $6). Best. Idea. Ever.
Sweet Potato Oatmeal Muffins
A tasty way to use up all those extra sweet potatoes. (The crumb topping makes the muffin)
1 c oatmeal
1 c whole wheat flour
1 t baking powder
1/2 t baking soda
1 t ground cinnamon
1/2 t nutmeg
1/4 c ground flax seeds
1 cup fresh sweet potatoes, cooked and mashed
3/4 c sucanat (or brown sugar)
1/3 c oil
1/2 cup non-dairy milk (I used water because I'm lazy)
1 t vanilla
1/4 c oatmeal
1/4 c whole wheat flour
1/4 c sucanat (or brown sugar)
1 T oil
1 t vanilla
Preheat oven to 400 degrees.
Mix together oatmeal, flour, baking powder, baking soda, flax seeds, cinnamon and nutmeg.
Stir in sweet potatoes, sucanat, oil, milk, and vanilla.
Fill oiled/greased muffin tins 3/4 full.
Generously sprinkle with Crumb Topping (instructions below).
Bake muffins for 15-20 minutes
For Crumb Topping
In a bowl, mix together oatmeal, flour and sugar. With a fork, mix in oil and vanilla until crumbly.
I also made Orange-Scented Sweet Potato Cookies but they turned out pretty terrible... I refuse to even post the recipe.