Coffee’s Best Friend

Peel and chop sweet potato into one-inch cubes and toss with cinnamon, cardamom and nutmeg. Melt butter in a pot and add in seasoned sweet potato cubes. Stir and add in cream and maple syrup. Cover and bring to a gentle simmer. Cook for 20 minutes, or until soft. Blend ¼ cup Tropical Food’s PB&J Mix® and 1 tbsp. white sugar in a blender, until it resembles fine crumbs. Separate the remaining PB&J Mix® by placing cranberries and peanut butter chips in one bowl and peanuts in a separate bowl. Roughly chop half the peanuts in the food processor and set aside. Process the other half until it forms a thick paste. Sift together flour, brown sugar, ¼ cup white sugar, baking powder and salt in a large bowl. Add chopped peanuts, cranberries and peanut butter chips to dry ingredients. Preheat oven to 400 degrees. Add chopped banana and peanut paste to the tender sweet potatoes; mash or puree. Mix egg, milk and oil in a medium bowl, then whisk in sweet potato mixture. Add wet ingredients to dry ingredients. Combine with a spoon until moistened, but do not over mix batter. Spoon batter into muffin cups and bake until toothpick inserted into center comes out clean, about 20 minutes.