I find it genuinely ridiculous that something as absurdly-delicious as my beloved sweet potato could also be so impressively nutritious.

Conundrum?

No, not here. I made peace with this apparent oxymoron years ago. And have continually stoked the symbolic-fire that is my romance with the best-of-both-worlds spud.

Is it even actually a spud?

If it’s not, it should be. A real (stud) spud.

My darling sweet potato and I maintain the sort of relationship in which we support each other in all of our pursuits and endeavours. Sweet potato lends my grumbly-stomach a helping hand in the most delicious and nutritious of ways, and I seek to give sweet potato its due; finding new and interesting ways to shine light on its beautiful and tasty orange flesh.

These sweet potato-nutella muffins are my newest exploit in my mission to pay proper homage to my longtime, loving, partner.

They’re good. Really good. The muffin batter is stuffed full of pureed sweet potato and whole wheat flour and built up around a dollop of, I-shouldn’t-ever-be-allowed-to-buy-it-because-it’s-much-too-delicious, nutella. When the tops of the baked muffins are brushed with a teensy bit of melted butter and then dipped in cinnamon-sugar, omg., the mighty sweet potato is glorious and victorious yet again.

And I reap the fringe benefits.

Sweet Potato-Nutella Muffins

Ingredients
1 3/4 cups whole wheat flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
3/4 tsp nutmeg
1/4 cup extra virgin olive oil
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1 cup pureed sweet potato
1/2 cup milk
1/4 cup nutella

2 Tbsp melted butter
1/3 cup granulated sugar
1 Tbsp cinnamon

Directions
1. Preheat oven 375°F. Grease a standard muffin tin or line with paper liners.
2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, beat together the oil, brown sugar, egg, vanilla, sweet potato and milk until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide 2/3 of the total batter amongst the muffin cups. Spoon 1 tsp of nutella into the center of each. Top with the remaining batter, being careful to cover, but not disturb, the dollops of nutella.
6. Bake for 18-20 minutes. The tops of the muffins should spring back when they are touched.
7. While the muffins are in the oven, melt butter in a pot on the stove. Combine granulated sugar and cinnamon in a small bowl.
8. When the muffins are cool enough to handle, brush the top of each muffin with the melted butter, then dip them in cinnamon sugar.
**Serve them warm or fully-cooled; delish either way!

Recipe adapted from here.