We are absolutely killing it in gorgeous sweet potatoes this year! So much abundance….
This recipe is an adaptation of a Pumpkin Bread recipe I received from my friend Vicki some years ago. These muffins are a real crowd pleaser and are a great use of cooked sweet potatoes.
Sweet Potato Muffins
1 cup (two sticks) unsalted butter
2 cups granulated sugar
1 ½ cups brown sugar
1 ½ teaspoons salt
3 cups cooked, peeled sweet potato (roughly 3 medium sweet potatoes)
4 large eggs
1 tablespoon vanilla
3 ½ cups flour
2 teaspoons baking soda
¼ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon pumpkin pie spice
Preheat oven to 350 degrees.
Line muffin tins with cupcake liners
Whisk together flour, baking soda, baking powder, cinnamon, nutmeg and pumpkin pie spice. Set aside.
On medium high speed, cream together sugars, salt and butter until light and fluffy (around 5 minutes). Add in cooked sweet potato and mix until well combined.
Add eggs, one at a time and mix until well combined. Mix in vanilla.
Add flour mixture in several small installments and mix until well combined. Mix one minute on low speed, scrape down sides of mixing bowl and mix for two minutes more on high speed.
Put ¼ cup of batter in each muffin paper.
Bake around 18 minutes, or until a toothpick inserted in the center of the muffins come out clean. Remove from oven.
Let cool around 10 minutes and remove from pan. Enjoy hot or cold, with or without butter. (You know you want them hot with butter….)
Makes approximately 39 muffins.
Optional: For extra flavor and eye appeal, you can add a tablespoon of leftover cheesecake batter to each muffin cup before baking.
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