Coffee’s Best Friend
Why I Love This Recipe
On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Coffee’s Best Friend, was created by Bridget McQuaige.
Ingredients You'll Need
1 cup Tropical Food’s PB&J Mix®, separated
¼ cup Tropical Food’s PB&J Mix®
12 muffin liners
1 sweet potato
1 tbsp. cinnamon
1 tsp. cardamom
1 tsp. nutmeg
2 tbsp. unsalted butter
3 tbsp. maple syrup
1 tbsp. heavy cream
¼ cup and 1 tbsp. white sugar
2 cups all-purpose flour
½ cup brown sugar
1 tbsp. baking powder
½ tsp. salt
1 banana, chopped
1/3 cup milk
1/3 cup vegetable oil
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.