I have used leftover Idaho Mashed Potatoes in donuts, rolls, pumpernickel bread, pot pies, and other baked goods but I have never used mashed sweet potato as a substitute in recipes before. However what a great idea to add moister & sweeteness to  any baked good. These muffins are so moist.  I cut the fat from the original recipe by replacing half of the oil with using low fat buttermilk and ripe bananas.

This recipe yields 18 muffins

Ingredients:

1 large Banana, mashed

1 large sweet potato, baked, mashed (about 1 1/2 cups)

2 egg whites

1 tsp pure vanilla extract

1/2 cup of buttermilk, low fat

1/2 cup canola oil

3 Tsp baking powder

1 tsp kosher salt

1 cup AP Flour

1 cup Whole Wheat Pastry Flour

1 2/3 cup of granulated sugar

1 Tsp ground cinnamon

1 Tsp Pie Spice

 

Glaze Ingredients: Optional

1/2 cup of powdered sugar

2 TB Skim milk plus maybe 1/2 TB

1/2 Tsp vanilla

Directions:

1. Preheat oven to 375 degrees. Line muffin tins with paper liners and spray with cooking spray. Set aside.
2. Using a whisk, mix the dry ingredients in a large bowl (flours, baking powder, salt, spices, and sugar. Set aside.
3. In a separate bowl mix together the mashed banana, mashed sweet potato, egg whites, oil, and buttermilk. Mix together well.
4. Add dry ingredients to the wet ingredients and mix until combined. Be careful to try and not over mix the muffins. A tunneling effect will occur.
5. Scoop the muffin batter into the prepared muffin tins using a number 16 scoop. It will make your life some much easier and make the muffins the same size for overall perfect appearance.
6. Bake the muffins at 375 degrees for 20 minutes in the oven or until toothpick comes out clean.
7. Allow to cool in pan for 2 minutes and remove to allow to cool on wire rack for the remainder of the time.
8. While the muffins cool, prepare the glaze (optional).
9. Place all the ingredients for the glaze in a small bowl, whisk thoroughly. Once muffins have cooled slightly drizzle scant amount of glaze onto the muffins.
10. ENJOY