[Sweet potatoes are one of my favorite baking staples–they add sweetness, density, and fiber to your baked goods. And they taste amazing! These Mini Sweet Potato Chocolate Chip Muffins are to die for–and all refined sugar-free, gluten-free, dairy-free, egg free, soy-free, nut-free and yeast-free, too. Suitable for Stage 3 and beyond on an anti-candida diet.]
[photo credit: Celine Saki]
Let’s just say that my mother was not an overly adventurous cook. She habitually repeated the same six or seven dishes over and over, with the occasional new recipe from Family Circle, my aunt, or someone in her Mah Jong group thrown in on occasion. So we were treated to salmon patties and potato boats (called “twice-baked potatoes” these days), hamburgers with mashed potatoes, grilled cheese sandwiches, or tuna salad over cucumber, tomato, and iceberg lettuce on a rotating basis.
Fresh fish? Forget it. Artichokes? Don’t make me gag. Fresh herbs? Bah! Who needs ’em?! (Once, when I was visiting during March break, in a moment of temporary insanity I wondered aloud if we might purchase some dried oregano for the pantry. It was as if I’d taken a cup of steaming clam chowder and poured it over her bare feet. Actually, no. Clam chowder was too exotic for our house.)