I bought:
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)
Ingredients:
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
Crumb Topping
1/4 c oatmeal
1/4 c whole wheat flour
1/4 c sucanat (or brown sugar)
1 T oil
1 t vanilla
Directions:
For Muffins
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.
Cookie fail.
