I Just Made The Best Sweet Potato Muffins In My Life, And Ate Them Too!

It’s Fall. That means fresh sweet potatoes. And one good thing about living in a farmland is that farmers are very generous after harvesting their crops. When they’re done, they give you a chance to get your bucket and dig the land for sweet potatoes that they don’t need anymore before they start a new crop for something else. I guessing, cotton.  Trust me, there’s a lot of leftovers in the ground. You must have patience and love eating sweet potatoes to enjoy digging into all that dirt. My husband went out there a few weeks ago and came home with over 100 pounds of sweet potatoes. I’ve already made sweet potato pies which I will post some other time.

Right now, let me share with you my sweet potato muffins recipe.

I adapted this recipe from Paula Deen ‘s sweet potato biscuits recipe. I’ve actually posted the Sweet Potato Muffins recipe at my old food blogging job over at Forks.ca. For archives reason, I’ll post it here too

INGREDIENTS :

• 1 1/4 cups all-purpose flour
• 2 heaping tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup mashed cooked sweet potatoes
• 1/4 cup (1/2 stick) softened butter
• 2 to 4 tablespoons milk (depending on the moisture of the potatoes)

DOUBLE THE INGREDIENTS FOR MORE MUFFINS.

Directions :

Preheat the oven to 450 degrees F.

Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in.

If you’re not going to make biscuits, Ignore the next part of the instructions :

Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter.

For muffins, which is how I made mine, just scoop spoonfuls of the mixture onto muffin/cupcake pans. Bake for about 15-20 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)

 

Aren’t they just gorgeous? Sweet Potato muffins or biscuits would make a delicious side dish during Thanksgiving or Christmas. So if you want this on your menu this year, just click the “Print This Article” link located underneath the title found at the very top.