Oh, sweet potatoes. North Carolina is famous for them. My mom came from a family of farmers and at one point there was actually a Caroline Sweet Potato, named after me. And all of those old crates you see on Pinterest? There are actually some still around with my name on it. I should really do something with it, ideas?!
I love sweet potatoes, in any form really. I love them baked (with pulled pork stuffed inside), in my mom’s sweet potato casserole, and roasted with cumin and roasted red pepper flakes. I have something new to add to that list, mashed and baked into a muffin.
Man, these were good. They are best straight from the oven. I had them for breakfast with my coffee (with butter slathered on them), but I can only imagine the deliciousness that would ensue if I had them with a big bowl of chili. The versatility and ease pushes these muffins right to the top of my list.
- 1¾ cups of Flour
- 1 teaspoon of Baking Soda
- ¼ teaspoon of Kosher Salt
- ½ teaspoon of Cinnamon
- 2 Eggs, large
- 1 cup of Granulated Sugar
- ½ cup of Brown Sugar
- 1 teaspoon of Vanilla Extract
- ½ cup of Vegetable Oil
- 1¾ cup of mashed Sweet Potato, ~15 oz. can
- ½ cup of Pecans, chopped
- First, preheat your oven to 350 degrees and prepare a muffin tin with grease and flour.
- Now, in a large bowl combine the flour, baking soda, salt, and cinnamon, whisk together.
- Next, in your mixing bowl, beat the eggs, sugar, brown sugar, vanilla, and oil, until combined. Stir in the sweet potato.
- Add the wet ingredients to the dry ingredients and stir until combined. Stir in the pecans.
- Divide the muffin mix into the 12 muffin tins, equally. They should be about ¾ full.
- Bake for 25-30 minutes, until muffins are done. Remove from tins, immediately.
- Serve immediately with butter.