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1
Peel and chop sweet potato into one-inch cubes and toss with cinnamon, cardamom and nutmeg.
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2
Melt butter in a pot and add in seasoned sweet potato cubes.
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3
Stir and add in cream and maple syrup.
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4
Cover and bring to a gentle simmer.
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5
Cook for 20 minutes, or until soft.
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6
Blend 1/4 cup Tropical Food's PB&J Mix(R) and 1 tbsp. white sugar in a blender, until it resembles fine crumbs.
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7
Separate the remaining PB&J Mix(R) by placing cranberries and peanut butter chips in one bowl and peanuts in a separate bowl.
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8
Roughly chop half the peanuts in the food processor and set aside.
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9
Process the other half until it forms a thick paste. Sift together flour, brown sugar, 1/4 cup white sugar, baking powder and salt in a large bowl.
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10
Add chopped peanuts, cranberries and peanut butter chips to dry ingredients.
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11
Preheat oven to 400 degrees.
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12
Add chopped banana and peanut paste to the tender sweet potatoes; mash or puree.
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13
Mix egg, milk and oil in a medium bowl, then whisk in sweet potato mixture.
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14
Add wet ingredients to dry ingredients.
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15
Combine with a spoon until moistened, but do not over mix batter.
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16
Spoon batter into muffin cups and bake until toothpick inserted into center comes out clean, about 20 minutes.
