mmm. Sweet Potato... I love them and had some left over from a holiday pancake recipe and Ashlee wanted to use them so we found this via Pinterest and www.feedmeimhungry.com
Sweet Potato Muffins
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Ingredients
- 1 cup of mashed sweet potatoes (You will need 1-2 fresh sweet potatoes depending on the size to get 1 cup of mashed sweet potato.)
- 1/2 cup whole wheat flour
- 1 and 1/2 cup white flour
- 1 stick of butter softened
- 1 cup of sugar
- 1/4 teaspoon of salt
- 3 teaspoons baking powder
- 3 eggs
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 cup of pecans
To Prepare the Sweet Potatoes
- 1. To prepare the mashed sweet potatoes, Set a small pot of water to boil. Meanwhile peal the fresh sweet potatoes. Place the sweet potatoes in the pot and cook until completely tender. Drain and mash the potatoes using a fork or potato masher.
For the Muffins
- 1. Preheat oven to 350*. Grease and set aside 12 cup regular sized muffin pan. In the mixing bowl of a large stand mixer combine mashed sweet potatoes, whole wheat flour, white flour, butter, sugar, salt, baking powder, eggs, cinnamon, nutmeg, and vanilla. Mix until well combined. Pause and scrape down sided of bowl with a rubber spatula at least once.
- 2. Fold in pecans.
- 3. Distribute batter evenly between the 12 muffin cups. Each cup will be about 3/4 full. Bake on 350* for 45 min. or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool for 10 min before removing muffins from the pan.
Notes
- If you love sweet potatoes and want to bump up that flavor omit one egg from the recipe, add an extra 1/2 cup of sweet potato, and use only 1/2 teaspoon of cinnamon and nutmeg.
Here are some shots of Ashlee's, we hope to use for a quick and yummy breakfast!!
