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.
Blend ¼ 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, ¼ cup white sugar, baking powder and salt in a large bowl. Add chopped peanuts, cranberries and peanut butter chips to dry ingredients.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (51g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 47 (39%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 47.9mg||15 %|
|Sodium 286.8mg||10 %|
|Potassium 95.8mg||3 %|
|Total Carbohydrate 16g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 14.8g|
|Protein 3g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 122
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