Chocolate Chip Sweet Potato Muffins

Preheat oven to 350 F. Grease and flour two 12-count standard size muffin pans.

In a large bowl, combine sugar, sweet potatoes, oil, water and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, allspice, baking soda and salt. Fold in chocolate chips and nuts.

Fill muffin pans using a 2 ounce scoop. If using the optional streusel topping, make it now and add it over the top of the muffins. Bake for 40 minutes, or until an inserted toothpick comes out clean. Remove pans from the oven and allow muffins to cool slightly. Then remove them from the pans and sprinkle with powdered sugar and cocoa.

For the streusel topping: Combine butter, brown sugar, flour and spices in a small bowl using your finger tips to combine until crumbly and butter is well incorporated. Sprinkle about 2 teaspoons evenly on top of each muffin and bake.

Unused streusel can be saved in a zip-lock bag in the freezer up to 3 months. Remember to write what’s in the bag on the bag and date it before freezing!

When I was a child, I thought everybody ate sweet potato pie, candied sweet potatoes or sweet potato casserole for Thanksgiving and Christmas. As a lover of all things sweet potato, it’s only natural for me to come up with lots of yummy recipes for sweet potatoes (sweet potato pound cake, sweet potato butter, sweet potato cheesecake and the list goes on). I guess you could say I just love sweet potatoes!