Sweet, But Not Too Sweet | The Jewish Week | Food & Wine

Sweet, But Not Too Sweet

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Sweet, But Not Too Sweet

Get your kids eating their vegetables - and their chocolate. Amy Spiro

A sweet-potato chocolate muffin sweetened with honey makes an almost guilt-free treat.

Sweet potato and chocolate? If you keep making that face, than I won't share any with you, and that would be a real shame. (For you, of course, it works out pretty well for me). It might sound a bit unorthodox, but the combination of flavors in these muffins - sweet potato, honey, cinnamon and nutmeg and of course, chocolate - creates a delicious bite. And with no white sugar, and just a couple tablespoons of oil, these sweet treats are practically guilt-free (Not entirely, I am still Jewish). 

If you wanted to get even healthier, you could certainly swap out half of the flour for whole-wheat, though you may need to add an extra tablespoon or so of milk. One of the ingredients here is mashed sweet potato - but I certainly don't mean with any butter or cream added. Cook the sweet potato how ever you want, bake or boil, then mash up the flesh. Now, pass the muffins! 

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.

Servings & Times
  • About 12 muffins
Active Time:
  • 15 min
Total Time:
  • 45 min

2 cups (250g) flour

2 teaspoons baking powder

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup (170g) honey

1 egg

1 cup mashed sweet potato

1/2 cup (120g) milk or soy milk

2-3 tablespoons (35g) canola oil

1 cup semi-sweet chocolate chips

  1. In a large bowl whisk together the flour, baking powder, salt and spices. In a separate bowl, beat together the honey, egg, sweet potato, milk and oil.
  2. Make a well in the center of the dry ingredients and gradually whisk in the wet ingredients, being careful not to overmix. If the dough seems very thick, add a drop extra milk or canola oil. Stir in the chocolate chips
  3. Divide the batter up among greased or paper-lined muffin tins. Bake on 400 F for 15-20 minutes until test done. Let cool.