Footnotes of a Foodie.
I love all things sweet potato-based and fall is the perfect time to bust out all of those delicious sweet and savory recipes. These are delicious easy to make muffins that stay moist on the inside with a slightly crunchy top. I left out the raisins because my husband hates them...he refers to them as "humiliated grapes" and is always wary of eating oatmeal cookies because they could be lurking inside. I think dried cranberries might be a good alternative in these muffins and might give those a try next time.
Sweet Potato Muffins
- 1/2 cup softened butter
- 1 1/4 cups white sugar
- 2 eggs
- 1 1/4 cup mashed sweet potatoes (about 1 large potato)
- 1/4 cup milk
- 1 1/s cups flour
- 2 tsp. baking powder
- 1 tsp. salt
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 cup raisins (optional)
- 1/4 cup chopped pecans
- topping: 2 tbsp. sugar and 1/4 tsp. cinnamon
1. Preheat oven to 375. Cream butter until light and fluffy, gradually add the sugar and beat on medium speed.
2. Add eggs one at a time, beating well after each addition. Then add the sweet potatoes and milk, beating on low until incorporated.
3. Combine the flour, baking powder, salt, cinnamon and nutmeg. Add this dry mix to the creamed sweet potato mixture, stirring until just moistened. Don't over-mix! If you do, the muffins will end up being very tough. Fold in raisins (optional) and pecans with a spatula. Spoon the batter into a well-greased muffin tin, filling them about 2/3 of the way full. Sprinkle the topping mixture liberally over each muffin and bake at 375 for 25 minutes.
4. Pop the muffins out of the oven and let them cool for just a few minutes before removing them from the pan. Serve warm with a little bit of butter and enjoy!