If you love sweet potatoes and sweet potato pie, you will love this unique twist on tasty muffins. Eat them for breakfast, serve them with dinner. Easy to make and delicious to eat.
Grated butter. Faster and easier than cutting butter in the flour.
1 large or 2 small sweet potatoes (only 1 cup is needed. I used 1 large.)
2 cups flour
1 cup sugar
1 Tabl. plus 1 tsp. Baking powder
½ tsp. Salt
½ cup butter (freeze your stick of butter and grate it on a box grater, not food processor)
1 cup mashed sweet potatoes*
1 can evaporated milk (12 ounces)
2 eggs, beaten
½ tsp. Ground cinnamon
½ tsp. Ground cloves
Sprinkle with cinnamon and sugar (1 to 1 ratio, 1 Tablespoon cinnamon and 1 Tablespoon sugar) optional
*Preheat oven to 400. Wash, scrub and prick 2-3 sweet potatoes or 1 large (depending on size, you only need 1 cup for the recipe) with a fork. Bake for 1 hour. Cool completely before making recipe.
Wash and prick sweet potato(es) and microwave 4 minutes. Turn over and microwave 4 more minutes. Wrap in foil for 5 minutes (the potatoes continue to cook). Unwrap and cool completely before using in the recipe below.
Preheat oven to 375 degrees.
Mix together flour, sugar, baking powder and salt. Add grated frozen butter or cut in butter until mixture has a crumbly texture. In a separate bowl combine sweet potatoes, milk, eggs and spices; mix well. Gradually add dry mixture, beating until smooth. Using a ice cream scoop to measure the batter, fill greased muffin tins or paper lined tins 2/3 full. Sprinkle tops of muffins with cinnamon sugar mixture if desired. Bake for 18 minutes or until tester comes out clean. Makes 22 muffins, recipe can be cut in half.