Yesterday afternoon, I decided to start an experiment to find lovely, yummy, and with a bit of nutrition in them, bento desserts. The first effort yielded the zucchini spice cookies.
I also had one last lonely sweet potato sitting on my kitchen counter. Now, I did remember that sweet potato kind of tastes like pumpkin in the pie form, but pies don't fit well in bentos. So what else would work? Regular muffins & breads, of course, but that still wasn't what I wanted.
Enter Sweet Potato Muffin/Cupcakes!
They are mini-cupcakes/muffins but topped with a bit of cream cheese icing and a few sprinkles for color, just the perfect size for a bento, or for little hands.
Another success! The little bit of cream cheese icing helped give it more of a cupcake feel than a muffin feel and both Faith & Shaun said it seemed like a pumpkin cupcake. Ben had nothing else to share, but he ate 2, so I will take that as a "he liked it".
Sweet Potato Muffin/Cupcakes:
6 tablespoons butter, softened
2/3 cup sugar
1 teaspoon vanilla extract
1 3/4 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2/3 cup milk
1 1/2 cups peeled finely shredded sweet potato
Beat butter and sugar until light and fluffy. Add in egg and vanilla until well blended.
Mix together dry ingredients, add to butter mixture, then add milk. Mix until light moistened.
Stir in sweet potato, mix well.
Spoon into muffin papers or greased muffin tin.
Bake at 375 for 25-30 minutes or until toothpick inserted into muffin comes out clean.
My note - I cooled these, then iced with a cream cheese icing. They are good plain, but the cream cheese icing made them better.
We got 2 dozen mini muffins, plus 2 regular size ones from this batch.
Our bento dessert experiment will continue soon, after we've eaten some of the last two days worth of food. :o)