Baked Sweet Potato Muffins

by Amy

Sweet potatoes are one of nature’s little gifts.  The plants look great in the garden, it’s a surprise as to what they will look like when you dig them up, and when you bake them, their flavor is out of this world.  Can you tell they are one of my favorite veggies?
I started planting sweet potatoes just a couple of years ago.  I prefer them to the standard Russet potato.  Don’t get me wrong, a standard-issue baked potato is nice, but I would choose a baked sweet potato over that any time.  Unfortunately, my hubby does not share the same sentiment for sweet potatoes as I do.  He will eat them, but they aren’t his favorites.
So, when I decided to play around with my cinnamon banana muffin recipe, I was hopeful that I could come up with something he would enjoy.  Even if it contained sweet potatoes.
Well, I think this little sweet potato experiment was a success because after the muffins were out of the oven and cooling on the cooling rack, I turned around to find the entire top and center was missing from one of the muffins.  And no, we do not have inside pets that could have done the deed.  It was the hubster.  Of course, he denied any wrongdoing, but I knew the truth.

Baked Sweet Potato Muffins
1/2 cup dark brown sugar
1/4 cup unsalted butter, softened
1 egg
1 tsp vanilla
1/2 cup sweet potato puree (See Sweet Potato Puree)
2 Tbsp milk or cream
3/4 cup all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon

Directions for Muffins:
Preheat the oven to 400°. Line a 12-cup muffin tin with 6-7 muffin cups.

In a small bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. In a medium bowl, cream together the butter and brown sugar.  Add the egg and vanilla and mix until well-combined.   In a separate bowl, combine the milk and sweet potato puree.

Alternately add the dry ingredients with the sweet potato mixture, ending with the dry ingredients.  Be careful to mix just until everything is moistened.
Scoop batter equally into muffin-lined cups.  Bake at 400° for 15 minutes.  Check with a toothpick for doneness.  Enjoy!

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