I first discovered my love for sweet potato and almond butter after seeing a fellow blogger slather peanut butter on her baked sweet potato. I tried it and loved it, then tried it again with almond butter and just a dab of honey. I was kind of blown away and have been addicted ever since. The salty, sweet plays so well together and it makes a surprisingly satisfying and healthy meal (super simple lunch, anyone?). These muffins and these flavors were just meant to be together, there’s no getting around it. I made sure to keep the ingredients list as slim as possible, as well as the cooking time and equipment required. From start to finish these beauties take about 35 minutes and require just one bowl. All of this equals less time and less mess in the kitchen. Double win. So how do they taste? Awesome. They’re incredibly moist – almost bread pudding-like in the center. And they’re quite hearty, salty and sweet with just a hint of sweet potato and a fleck of almond butter in every bite. I’ve been heating mine up in the mornings alongside a veggie omelet, or grabbing one for a quick snack in the afternoon. I didn’t share any of these with friends but am somehow already down to one. ONE, lonely guy. Looks like I’ll have to get back out my one mixing bowl and do this whole laborious (wink, wink) process over again. Wanna join? Please say yes; I love baking with friends. Please, please, please, please…..
