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.
Sweet Potato Muffins
Perfect for the fall, ,sweet potato muffins that can be eaten for breakfast or a great afternoon shack.
- 1/4 Cup Unsalted Butter
- 1/2 Cup Dark Brown Sugar
- 1 Egg
- 1 Tsp Vanilla Extract
- 1/2 Cup 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 All-Spice
Preheat the oven to 400 degrees to bake the sweet potato. Wrap sweet potato in foil and place on a baking sheet once the 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 sweet potato. Set aside and lower the oven to 350 degrees for baking the muffins.
Line a muffin pan with cupcake 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 room temperature butter. Then blend in egg and vanilla.
In another small bowl, combine the sweet potato and the heavy cream. Once combined, add to the brown sugar mixture.
Slowly add the dry ingredients into the wet ingredients. When the mixture is fully blended it will be thicker than cake batter, but not as thick as cookie dough.
Scoop mixture into muffin pan until about halfway full.
Bake for about 20 minutes. Check with toothpick to see if they are ready! Serve warm or store for later.
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. When I started this blog, I believed that only my family and friends would actually read it. I am 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!