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Prep 25min
Total1hr15min
Servings12
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Ingredients
2
medium sweet potatoes, peeled and cut into 1/2-inch cubes (2 1/2 cups)
1
tablespoon olive oil
2
eggs
1/3
cup butter, melted
1/2
cup milk
1 1/2
cups Gold Medal™ all-purpose flour
2
tablespoons packed brown sugar
2
teaspoons baking powder
1/8
teaspoon fine sea salt
1/8
teaspoon freshly ground black pepper
1 1/2
cups baby kale or baby spinach, coarsely chopped
3/4
cup crumbled feta cheese
1/2
cup shredded Gruyère cheese (2 oz)
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Steps
1
Heat oven to 400°F. Toss sweet potatoes with oil. Place in single layer on 15x10x1-inch pan.
2
Bake 20 to 25 minutes or until tender, stirring after 10 minutes. Cool completely, about 20 minutes.
3
Spray 12 regular-size muffin cups with cooking spray. In large bowl, beat eggs, melted butter and milk with whisk until well blended. Add flour, brown sugar, baking powder, sea salt and pepper; stir with spoon just until dry ingredients are moistened. Stir in sweet potatoes, kale and cheeses. Divide batter evenly among muffin cups, filling each about three-fourths full.
4
Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.
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Look for baby kale in the salad section of the produce department. If you can't find baby kale, use baby spinach instead.
Sweet potatoes pack a powerful vitamin A punch. What a delicious way to get your vitamins!
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