Student-Designed Holiday Recipe: Sweet Potato Corn Muffins
November 25, 2011
Happy Thanksgiving! We’re thrilled to share a very special recipe that we hope will brighten your table in the months ahead.
This recipe was created by the talented student chefs of Jacksonville, Florida who won first place in HSC’s Cooking up Change national healthy cooking contest. These young chefs recently received a visit and congratulations from First Lady Michelle Obama for their achievement in the contest! (You can read more and see a video here.)
This November, HSC launched our 2011-12 Cooking up Change season with contests in Chicago and Denver. Contests will follow in cities across the nation! We can’t wait to see the healthy, delicious recipes that high school students across the country create for this year’s culinary competition.
Student chefs Denver Singletary, Leoniqua Jackson and Alexus Baldwin prepare their award-winning lunch
Many thanks to the young chefs of Cooking up Change for sharing this recipe!
Sweet Potato Corn Muffins
by the student chefs of Frank H. Peterson Academy
Yield: 12 servings
1 ½ sweet potato
¾ cup unsweetened applesauce
1 cup brown sugar
3 tsp. ground cinnamon
1 tsp. ground nutmeg
1 box (8.5 oz.) cornbread muffin mix
1 tsp. baking powder
2 large eggs
½ cup low-fat milk
1 Tbsp. Canola oil
1 tsp. vanilla extract
Optional: Serve with syrup, honey or jam
Bake the sweet potatoes for an hour in a 425-degree oven. Let cool, then peel off skins and put the filling into a large bowl and mash.
Add applesauce, brown sugar, cinnamon, nutmeg, eggs, milk, oil and vanilla into sweet potatoes. Mix well.
In another bowl, mix cornbread mix and baking powder. Fold into the sweet potato mixture.
Place pan liners in muffin tin.
Pour batter into muffin tin until two-thirds full and bake for 20 minutes or until golden brown.
Serve plain or with syrup, honey or jam.