When I am asked that cliche question, “Can you cook?” I usually respond affirmatively, but note that I am even better at making reservations *hair flip*.  Even though someone else doing the cooking is ideal, this foodie actually can cook… when I feel like it!  Since starting this blog, I have intended to add my at home foodie adventures to the mix, and the holiday season is as good of time as ever. Here is my Sweet Potato Muffin Recipe!

For me fall means sweet potato season NOT pumpkin season.  My favorite stores are on the pumpkin bandwagon, so I have to make my own sweet potato dishes.  Once the temperature drops to the 60s (I live in Houston, that’s cold), it is time to dust off my go to fall recipe, sweet potato muffins.  I stared with this recipe for my muffins.  Overtime I modified the recipe to fit my taste, but feel free to follow the original recipe as well.

Ingredients 

1/2 cup brown sugar (I have used light and dark)

Half a stick of unsalted butter, softened 

1 egg

1 tsp vanilla (try Mexican vanilla if you have some!)

1/2 cup of mashed sweet potato

2 Tbsp Heavy Cream (or milk)

1 cup all-purpose flour

3/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 tsp cinnamon 

Pinch of all-spice

Directions

  • Preheat the oven to 400° to bake sweet potato.  Wrap in foil and place on a baking sheet once oven is preheated. Cook until sweet potato is soft when squeezed.  After cooling, peel the sweet potato and scoop out 1/2 cup of the now soft sweet potato.  Set aside and leave oven on for baking the muffins.
  • Line a muffin pan with cup cake liners.
  • In a small bowl, sift together the dry ingredients:  flour, baking soda, baking powder, salt, cinnamon and all spice.
  • In a medium bowl cream the brown sugar and softened butter.  Then blend in egg and vanilla.
  • In another bowl, combine the sweet potato with the cream.
  • Alternatively, add the dry ingredients and sweet potato mixture to the butter and brown sugar mixture.  End with the dry ingredients.  After the mixture is blended well it will be thicker than cake batter, but not as thick as cookie dough.

    Any excuse to use my kitchen aid mixer! This is the muffin mix after all ingredients are blended together.

    Any excuse to use my kitchen aid mixer! This is the muffin mix after all ingredients are blended together.

  • Scoop batter into muffin pan.
  • Cook for about twenty minutes and check with a toothpick to make sure they are done.

Recipe yields about twelve muffins.  I eat them for breakfast and my sister likes them as a snack with a glass of milk.  I will add a better finished product picture on my next batch.

Finally, I hope you all have a wonderful thanksgiving filled with love, fun, family and FOOD! I want to take this time to thank each and every one of you who have subscribed or followed my blog on social media.  I started this blog believing that only my family and friends would actually read it and have been so grateful for the positive feedback I have gotten so far.  I am so thankful for this creative outlet to share my foodie experiences with all of you all and cannot wait to expand.  Have a great holiday everyone!