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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Ingredients:
1 cup(s) tropical food/s pb&j mix® separated |
Â1/4 cup(s) tropical food/s pb&j mix |
12 muffin liners |
1 sweet potato |
1 tablespoon(s) cinnamon |
1 teaspoon(s) cardamom |
1 teaspoon(s) nutmeg |
2. tablespoon(s) unsalted butter |
3 tablespoon(s) maple syrup |
1 tablespoon(s) heavy cream |
Â1/4 cup(s) white sugar |
1 tablespoon(s) white sugar |
2 cup(s) all-purpose flour |
Â1/2 cup(s) brown sugar |
1 tablespoon(s) baking powder |
Â1/2 teaspoon(s) salt |
1 banana chopped |
1 egg |
1/3 cup(s) milk |
1/3 cup(s) vegetable oil |
Directions:
1. Peel and chop sweet potato into one-inch cubes and toss with cinnamon, cardamom and nutmeg. Melt butter in a pot and add in seasoned sweet potato cubes. Stir and add in cream and maple syrup. Cover and bring to a gentle simmer. Cook for 20 minutes, or until soft.
2. Blend 1/4 cup Tropical Food’s PB&J Mix® and 1 tbsp. white sugar in a blender, until it resembles fine crumbs. Separate the remaining PB&J Mix® by placing cranberries and peanut butter chips in one bowl and peanuts in a separate bowl. Roughly chop half the peanuts in the food processor and set aside. Process the other half until it forms a thick paste. Sift together flour, brown sugar, 1/4 cup white sugar, baking powder and salt in a large bowl. Add chopped peanuts, cranberries and peanut butter chips to dry ingredients.
3. Preheat oven to 400 degrees. Add chopped banana and peanut paste to the tender sweet potatoes; mash or puree. Mix egg, milk and oil in a medium bowl, then whisk in sweet potato mixture. Add wet ingredients to dry ingredients. Combine with a spoon until moistened, but do not over mix batter. Spoon batter into muffin cups and bake until toothpick inserted into center comes out clean, about 20 minutes.
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