Sweet Potato Muffins

Ingredients:

Batter:

  • mashed sweet potatoes (1/2 cup; ~2 potatoes)

  • all purpose flour (1 3/4 cups)

  • vegetable oil (1/2 cup)

  • large eggs (2)

  • brown sugar (3/4 cup)

  • cinnamon (2 tsp)

  • Milk (2 tbsp)

  • vanilla extract (1tbsp)

  • baking soda (1 tsp)

  • baking powder (1/2 tsp)

  • salt (1/4 tsp)

Optional cheesecake topping

  • softened cream cheese (4 oz)

  • sugar (2 tbsp)

  • flour (1 tbsp)

  • heavy cream (1 tbsp)

Instructions:

  1. Poke sweet potatoes with a fork and lightly coat with olive oil Heat potatoes in oven at 400F for 50 minutes. Once cooked through, let cool and remove potato innards into a bowl. Mash this thoroughly.

  2. Add your dry ingredients into the mashed potatoes and mix well.

  3. In a separate bowl, combine all of your dry ingredients then add into your wet mix. Be sure to fold in these ingredients to avoid overmixing.

  4. Assemble your muffin liners, coating each one lightly with some non-stick spray or butter, and fill in the liners with your batter.

  5. To add cream cheese topping: add softened cream cheese, sugar, flour and heavy cream into a bowl and whisk well. Add this to the top of your muffin batter and swirl with toothpick or knife.

  6. Bake at 375F for 25 minutes, or until golden brown!

Tasty tip: add freshly baked muffins in with some vanilla ice cream and be transported to a world of fluffy, creamy goodness!

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