From the menu of: Oakwood Cafe

A. Carlos Aeuirreibra sent us the recipe for these muffins which are no longer on the menu at the Oakwood Cafe.

It’s a great recipe to use up leftover baked sweet potatoes. If you don’t have some on hand, bake two small sweet potatoes at 350 degrees for about an hour, and then allow them to cool before peeling. Sweet potatoes can also be cooked in the microwave, but they won’t have the sweetness provided by the caramelization in the oven.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

Oakwood Cafe’s Sweet Potato Cornbread Muffins

Hands on: 10 minutes

Total time: 30 minutes

Makes: 12

1 1/4 cups cooked sweet potatoes

1/4 cup vegetable oil

1 egg

3/4 cup milk

3/4 cup low-fat buttermilk

1 1/4 cups self-rising white corn meal mix

2 tablespoons granulated sugar

Preheat oven to 350 degrees. Lightly grease a 12-cup muffin tin.

In the medium bowl, whisk together sweet potatoes, oil and egg until smooth and thoroughly combined. Whisk in milk and buttermilk. Add corn meal mix and sugar and whisk just until everything is incorporated.

Fill muffin tin using a 1/3 cup measure. Bake 20 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Remove from tin and cool on a wire rack.

Per muffin: 132 calories (percent of calories from fat, 47), 3 grams protein, 15 grams carbohydrates, 1 gram fiber, 7 grams fat (1 gram saturated), 20 milligrams cholesterol, 162 milligrams sodium.