1/2 pound (about 2 small) sweet potatoes Vegetable oil spray for coating the tins 1/4 cup ( 1/2 stick) butter 3 tablespoons dark brown sugar 3 tablespoons sugar 1 cup flour 3/4 cup whole-wheat flour 1/4 cup whole-wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon cinnamon 1 teaspoon ginger 1/2 teaspoon allspice 1 cup buttermilk 1/4 cup plain yogurt 1 egg 1 teaspoon vanilla 12 Medjool dates, pitted and cut into 1/4 - to 1/2 -inch pieces

Step 1 Heat the oven to 400 degrees. Prick the sweet potatoes with a fork and place on a foil-lined cookie sheet. Roast for 1 hour or until they are tender when pierced with a fork and are caramelizing. Remove from the oven and allow to cool, then lightly mash with a fork. Set aside.

Step 2 Lower the oven temperature to 350 degrees. Lightly spray the muffin tin with vegetable oil.

Step 3Cream the butter and sugars until light and fluffy, about 3 minutes.

Step 4In a medium bowl, sift together the flour, whole-wheat flour, whole-grain pastry flour, baking powder, baking soda, salt, cinnamon, ginger and allspice. In a separate bowl, whisk the buttermilk, yogurt, egg and vanilla together.

Step 5Scrape down the sides of the butter bowl and alternately add the dry and wet ingredients; do not overmix. Gently fold in the sweet potatoes, then the dates.

Step 6Using an ice cream scoop (about one-half cup capacity), scoop the batter into each of 10 prepared muffin cups, about 1 scoop per muffin. Bake for 35 to 40 minutes. The muffins will be dark golden brown on the bottom.

In Recipes-list.com we have selected the most viewed recipes from category - Breads Breakfasts Desserts . Enjoy the best recipes specially selected for you! Whole-wheat sweet potato muffins is the right choice that will satisfy all your claims.