Thursday, February 16, 2012

Sweet Potatoes vs. Pumpkin in Baking

I'm trying to spend $150 a month on groceries, & one part of keeping that restrictive budget is making sure no food goes to waste.  So when I saw our bag of sweet potatoes looking a little weird (they're so darn ugly I never know if they're getting old) I figured I should cook them up just in case.  

The only problem is our family wouldn't go through a bag of cooked sweet potatoes before they rotted, so I figured I could use them in place of pumpkin in a muffin recipe.  Here's how I did it:

I simply baked potatoes at 450°F for 20-30 minutes or until the potato shrunk up from the skin.  

I then used a fork to pierce & remove the skin.  

Because my food processor is just god-awful, I had to chop the sweet potato, fork mash it, then add it to the food processor until it was pureed.  If you happen to have a decent food processor, feel free to skip many, many of these tedious steps.

Simply measure & use just like you would pumpkin.  It tastes the same & with canned pumpkin in short supply in recent years, this is an extremely fresh & economical alternative. Try it, you'll like it. 


  1. Smart! I would've never thought to do this! And pumpkin last fall was so expensive! SO this is a great alternative!


  2. I don't know why I didn't think of it sooner! I'm kicking myself. haha