Pumpkin Muffins

Beat 4 eggs.
Add 2 cups brown sugar, 1-and-1/2 cup pumpkin puree (mine was roasted), and 1-and-1/4 cup oil (I reduced this to 3/4 cup. And since the purpose of oil is to add moisture, what if I replaced this ingredient with pumpkin instead? I've yet to try it but I bet it'll work just fine).

Mix together in a separate bowl: 3 cups whole wheat flour, 2 tsp baking powder, 1 Tb cinnamon, 1 tsp salt, 2 tsp baking soda, 1-and-1/2 cup raisins or chocolate chips (optional).

Add wet ingredients to dry. Don't overmix; stir just till completely combined. 

In greased muffin tins, bake at 375F for 15-20 minutes.  

Makes 2 dozen. Allow to cool completely before removing from tins.

Sweet Potato Chips

(Any sweet potato seems to work just as well.)

Peel (if you like) a purple sweet potato and slice it 1/8" thick. 

Toss in 1 tablespoon of olive oil (per potato) and sprinkle with salt and pepper (or whatever else you fancy) to taste. 

Spread in a layer (without overlapping) on a parchment-lined cookie sheet and bake 70 minutes at 250F. 

I baked them an extra 10 minutes to be sure they'd be crisp, but don't know if it was necessary because they became crisper once they cooled.