Sweet potatoes were not my responsibility this year, instead, I volunteered to make my stuffing, a shaved brussel sprout salad, cranberries, this tart, and mini-cranberry hand pies.
While the tart was baking in the oven, I decided to roast the one sweet potato I had on hand and 3 purple beets. The oven was already pre heated – time management is the key to life. Don’t you agree? I knew I wanted to make a quinoa and beet salad over the weekend and roasting the beets in advance, stored in a bit of vinaigrette is always a great time saver. The sweet potato, I decided, would be breakfast, “the day after”.
I had found this muffin recipe a few weeks back and experimented by swapping out some of the original ingredients and turned it into a pumpkin-pecan muffin. They were very good. Packing some up for both Levi’s teacher as well as a friend of mine who suddenly lost her husband to a massive heart attack, I was only left with a nibble and a few crumbs. I liked them enough, but felt they needed that WOW factor.
Bittersweet chocolate chips and a sprinkling of streusel topping was just what I was looking for. The WOW factor was achieved and a basic, gluten free muffin base is now happily tucked away in my overflowing recipe binder.