Sweet Potato Dinner Muffins

Because I have been asked to transform sweet potatoes into about as many different desserts as Bubba’s  got recipes for shrimp, I will say that this is only the beginning. This beginning is oh so delicious, though.

Now, I’m just going to go ahead and put it out there. I had to make these a few times before actually getting it right. See the picture waaaayyyyy below of what happened the first time. Scratch baking can be a bear! However, once you finally get the texture or flavor you’ve been aiming for, the number of attempts fades away. It’s like climbing a mountain and finally making it to the tip-top. I don’t mind sharing my mistakes with you because it’s all apart of the process. I do not want to lead you to believe that I get it right each and every time. This stuff takes WORK. That’s why I like hearing back from you, especially if you make any of these taste budgasmic treats for yourself.

With all of that said, don’t be afraid to give them a try! They are moist, buttery, and very reminiscent of sweet potato souffle. Sift!’s sweet potato bread is famous for a reason. Order some one of these days and I assure you that you won’t regret it. For now, this is a sweet way to warm up to sweet potatoes – muffin style. Being here in the South, if you aren’t already warmed up then you’re in the wrong part of the country. How could you not like sweet potatoes?

By the way, it is so time for me to summon some better camera power. Any suggestions? Anyone out there happen to have a Canon 1Ds Mark III sitting around that you want to give away totally free? If so, I’ll leave my information at the bottom of this post. For now, enjoy and be sure to make some of these muffins. If not for you, then for someone. Just be warned that the request for more of them is sure to follow.

Let’s get started!

First, in a small bowl, mix 3 Tbsp of sugar with 1 tsp of cinnamon. Set aside.

Second, peel and cut into chunks 2 sweet potatoes (14 to 16 ounces worth).

Now, add the chunks of sweet potatoes to boiling water and cook until tender, 15 to 20 minutes. Remove from the heat and drain thoroughly. Transfer the chunks to a food processor and pulse until slightly fluffy. Scrape into a bowl and let cool to room temp.

Time to preheat the oven. 400°F. You may spray your muffin tins (you may need 2 as this recipe makes about 16 muffins), but it would be best to butter them.

In a medium bowl, stir together 1 3/4 cups a/p flour, 3/4 tsp ground cinnamon, 3/4 tsp ground nutmeg, 1/4 tsp ground cloves, 1/2 tsp pumpkin pie spice (optional), 2 tsp baking powder, 1/2 tsp salt.

In another bowl, combine eggs 2 large eggs, 1/4 cup plus 1 Tbsp granulated sugar, 1/4 cup plus 2 Tbsp light brown sugar, 1/2 cup canola oil, 1/2 cup milk, and 1/2 tsp orange oil, or grated zest of 1 orange. Whisk vigorously for 1 minute. Add the mashed sweet potatoes and beat until completely blended.

Add the flour mixture and stir just until evenly moistened. Be sure not to overmix or your muffins will be better appreciated by the dog!

Begin spooning your batter into the muffin tins. Sprinkle your cinnamon sugar topping from earlier on top of the batter dollops.Do it to taste. If you’re not big on sugar then a light sprinkling will do. Otherwise, have a ball!

Now, slide them into the oven and bake for 23-30 minutes. Start checking on them somewhere around 22 minutes. A toothpick inserted into the middle of any of the muffins should come out clean.

And Voila!

Enjoy! Hope you like them. Until next time…

P.S. This is what happens when you forget the milk…

Ummmm, yeeeaaaaahhhhh….

Love & Biscuits, Cupcakes!



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