Christiana Campbell’s Sweet Potato Muffins

Christiana Campbell’s Sweet Potato Muffins

Christiana Campbell was a successful tavern owner in 18th Century Williamsburg, Virginia. The business, which continues to bear her name, still welcomes guests and feeds them well, in the same historic location. Thomas Jefferson and George Washington were guests and patrons when Williamsburg was still the capitol of Virginia. Many recipes for the food served there today are the same ones, using the same local ingredients, that were served in 1750. Here’s one for the holidays, long on tradition and great taste—and still a favorite at Christiana Campbell’s Tavern.

• ½ cup butter
• 1 ¼ cups sugar
• 1 ¼ cups mashed sweet potatoes (1 medium, microwaved 4-5 minutes)
• 2 eggs
• 1 ½ cups flour
• 2 tsps baking powder
• ¼ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 cup milk
• 1/2 cup chopped raisins
• ¼ cup chopped pecans or walnuts

Cream butter, sugar and sweet potatoes until smooth. Add eggs and beat well. Sift flour, baking soda, salt and spices. Add alternately with milk to butter mixture, mixing after each addition. Do not over mix. Add chopped fruit and nuts. To well-greased, or paper-lined muffin tins, filled about 2/3rds—regular size or mini-muffins. Top with dry cinnamon/sugar mixture. Bake at 400’ for 15-20 minutes until done. Muffins freeze well.

The Kitchen Hive

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