Sweet Potato, Ham and Roasted Pepper Muffins

Let's chat about muffins, shall we?
Firstly, this: I love them.
I've been known to drive certain people (okay mostly just one) absolutely crazy searching for the "perfect" muffin. Sometimes even going from cafe to cafe in the hunt. Oddly, I'm not a bread-loving person most of the time, and I don't usually enjoy sweet breakfasts. And let's face it: most muffins are cake in bread costume. And while it's wonderful to eat cake with coffee in say, the afternoon, I have trouble with the concept in the morning. Is everyone not as picky as me? Don't answer that...thanks.
Back to this post topic: this muffin recipe. It solves both my quirky preferences: it's savory! and most of the substance is not bready but sweet potato-y! Underrepresented group, the savory muffin...usually doused with cheese and/or sausage and left alone. Far be it from me to dissuade the public from eating sausage (no, I won't, I promise), but I think that adding cheese to a pastry isn't always always the answer. Which is why I've left it optional below.

The nice thing about these is that they're basically a to-go version of sweet potato hash and eggs. I love handheld food, and this doesn't disappoint.
Next time I make them, I'm considering upping the ham level, and adding caramelized onions. Because really, when will you ever have too much about either of those wonderous things?

Tool recommendations: just a muffin tin!

Sweet Potato, Ham, and Roasted Pepper Muffins

Recipe by Cowen Park Kitchen

Savory muffins with seasonal ingredients.

Ingredients

• 1 med. sweet potato
• 1 c. flour
• 1/2 c. chopped ham
• 1/2 c. chopped roasted pepper, skinned and seeded
• 1/2 t. kosher salt
• 2 eggs
• 1/2 c. buttermilk
• 1 t. baking soda
• ground black pepper
• parmesan cheese (optional)

Method

1. Begin by dicing and roasting the sweet potato at 350 with a drizzle of olive oil (to prevent burning) and a sprinkle of salt until soft. You may remove the skin, but I like the flavor a lot.
2. Meanwhile, combine dry ingredients with ham and roasted pepper. Use 1/4 t. of the salt, adding more if your ham is not very salty or if your peppers are not salted already.
3. Whisk eggs and buttermilk and season with black pepper and the other 1/4 t. salt.           
4. When sweet potatoes are done, pull them out and add to dry mix.
5. Combine wet and dry elements, mixing well and spooning into a muffin tin. You may choose small or larger muffins. I went with six medium muffins lined with parchment. You will need to grease the pan rather well if you don't use liners or parchment! 
6. Sprinkle tops of muffins with parmesan or other cheese of your preference and bake for about 25 minutes.