in season this month
apples cauliflowers clementines cranberries jerusalem artichokes pumpkins sweet potatoes savoy cabbages
Sweet potato muffins
Get ahead and bake several sweet potatoes for lunch in the week – they keep well in the fridge.
MAKES 12 | PREP 35 MINS | COOK 1 HR 35 MINS | EASY | ✱
2 medium sweet potatoes (you will need 300g mashed flesh)
175g self-raising wholemeal flour
100g soft light brown sugar
1 tsp ground cinnamon
85ml vegetable oil
2 eggs
1 tsp vanilla extract
STREUSEL TOPPING
100g soft light brown sugar
70g pecans, chopped
½ tsp ground cinnamon
50g salted butter, cubed
15g self-raising wholemeal flour
1 Heat the oven to 200C/180C fan/gas 6. Pierce the sweet potatoes with a fork and put on a baking tray. Bake for 45 mins until tender and easily pierced with a fork. Cool completely. When the potatoes are cool, peel off the skin, discard and mash the sweet potato flesh until completely smooth. Measure out 300g and set aside. Lower the oven temperature to 160C/140C fan/gas 3.
While the potatoes bake, make the topping. Combine the sugar, pecans, cinnamon and a pinch of salt in a large bowl. Add the butter and rub together with your fingers until you have a crumbly texture. Add the flour and toss until combined. Transfer to
