Recipes for Sweet Potato Puree

Ingredients

• 1 cup expired sweet potato puree
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup milk
• 1/4 cup melted butter
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 large egg

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger.
2. In a separate bowl, combine the sweet potato puree, milk, melted butter, maple syrup, vanilla extract, and egg.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if there are a few lumps.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
5. Pour 1/4 cup of the batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown.
7. Serve the pancakes warm with your favorite toppings.
8. Note: Make sure the sweet potato puree smells and tastes normal before using it.
9. Prep time: 10 minutes
10. Cook time: 15 minutes
11. Servings: 4
12. Difficulty: easy
13. Tags: expired-food-recipe, food-waste-reduction

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup expired sweet potato puree
• 1/2 cup brown sugar
• 1/4 cup vegetable oil
• 1/4 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans or walnuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, mix together the sweet potato puree, brown sugar, vegetable oil, milk, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. If desired, fold in the chopped nuts.
5. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
8. Note: Make sure the sweet potato puree smells and tastes normal before using it.
9. Prep time: 15 minutes
10. Cook time: 18-20 minutes
11. Servings: 12
12. Difficulty: easy
13. Tags: expired-food-recipe, food-waste-reduction

Ingredients

• 2 cups slightly expired sweet potato puree
• 1/4 cup unsalted butter
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Instructions

1. In a large saucepan, heat the sweet potato puree over medium heat.
2. Add the butter, milk, salt, cinnamon, and nutmeg to the saucepan.
3. Stir well until the butter is melted and all the ingredients are combined.
4. Continue to cook for 5-7 minutes, stirring occasionally, until the mixture is heated through.
5. Remove from heat and serve hot.