Thanksgiving dinner at my home is rooted in traditions. One tradition is getting a turkey from the local farm. Another is making mashed turnips, the way my mom did - with a bit of nutmeg grated in. The tradition that is my favorite is making recipes reminiscent of America's past. One of the recipes I make is from "The Williamsburg Cookbook," which has recipes that bring Colonial America back to life. I bought this cookbook on a visit to Colonial Williamsburg after having a great meal at Christiana Campbell's Tavern. There, they place a bread basket on your table with these small muffins. Now, these are a staple of my meal. Try them out as a nice change to those usual white biscuits. These can be made in advance to save you time Thanksgiving morning.
Makes 3 dozen
Ingredients:
1 medium sweet potato
1/4 cup butter
1/2 cup sugar
1 egg, lightly beaten
1/4 tsp lemon peel, grated
1 cup flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup milk
1/4 cup walnuts, chopped
1/4 cup golden raisins, chopped
Here's how:
Preheat the oven to 375 degrees F.
Wrap the sweet potato in foil and bake for 45 minutes, or until tender. Cool to room temperature.
Peel the sweet potato, then mash. Reserve 2/3 cup.
Preheat oven to 400 degrees F.
Grease or place liners in a mini muffin tin.
Cream the butter and sugar.
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| Butter and sugar |
Beat in reserved sweet potato.
Beat in egg and lemon peel.
Sift or whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
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| Sift the dry ingredients together with a whisk |
Add the flour mixture, alternating with the milk. Do not overmix.
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| Combine wet and dry ingredients |
Fill muffin tin to 3/4 full. You may sprinkle cinnamon sugar on top of each muffin if desired.
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| You should get 3 trays this size from the batter |
Bake for 20 minutes.
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| Place in a basket for serving |
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