Recipe

On a snowy Minnesota morning, the Geedel Vegetable Chopper helps create warm sweet potato muffins in minutes—effortlessly shredding sweet potatoes, while the hand chopper minces nuts and berries. Baked in 25 minutes, these fragrant muffins paired with hot cocoa make the coziest winter breakfast.

Ingredients (Makes 6 Muffins)  

- 2 medium sweet potatoes (peeled, ~300g)  

- 50g pecans (toasted)  

- 40g dried cranberries (softened in water)  

- 150g cake flour  

- 1 egg  

- 60g brown sugar  

- 70g butter (melted)  

- 1 tsp baking powder  

- ⅛ tsp salt  

- ¼ tsp cinnamon  

- ⅛ tsp nutmeg (for aroma)  

Instructions  

1.Shred the Sweet Potatoes: Quick & Non-Oxidizing

   Cut sweet potatoes into 3cm chunks and place in the Geedel Vegetable Chopper. Rotate the handle clockwise four times to create fine, orange shreds (0.2cm thick). This method is 10 minutes faster than grating, prevents oxidation, and retains moisture—resulting in muffins that are tender and sweet, not overly dense or sticky.

2. Chop Nuts & Cranberries: Even & Effortless

   Place toasted pecans and softened cranberries separately in the Hand Chopper. Press three times to create finely chopped pecans (with some texture for crunch) and 0.5cm cranberry pieces. This ensures every bite offers balanced flavor and texture—no uneven chunks to disrupt the experience.

3. Mix the Batter: Smooth & Lump-Free  

   Clean the Geedel container, then add melted butter, brown sugar, and the egg. Attach the Manual Food Processor's mixing accessory and blend for 30 seconds until fully combined. Add cake flour, baking powder, salt, cinnamon, and nutmeg, and mix for 1 minute until smooth. Gently fold in sweet potato shreds, pecans, and cranberries—being careful not to break the shreds.

4. Bake to Perfection: Warm & Satisfying  

   Lightly grease a muffin tin. Fill each cup about ⅔ full with batter, then top with extra pecans and a sprinkle of brown sugar.  

   Bake in a preheated oven at 180°C for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes before removing from the tin. Serve warm, optionally drizzled with maple syrup.

Conclusion 

These sweet potato muffins offer winter comfort with Geedel's efficient prep: quick sweet potato shredding, even nut chopping, and smooth batter mixing. Made with classic American ingredients like pecans and cranberries, they're perfect for warming breakfasts or on-the-go snacks—easy, wholesome, and satisfying.