Sweet potato muffins
These sweet potato muffins are a way to use up leftover sweet potato. I had a beautiful sweet potato I needed to use up, and since my husband loves muffins for breakfast, I made the ones you see in the photo. When they're freshly baked, I freeze all but 3 or 4, and then when I defrost them, they're perfect.
Ingredients · Servings 12
- 3 eggs
- 100 g of sugar
- 100g of cooked sweet potato —read the tips—
- 75g of extra virgin olive oil
- 125g of whipping cream
- 250g of plain flour
- 12 g of baking powder or chemical powder
- 2 tablespoons of regular sugar
Method · 45 min
- Pierce the sweet potato with a skewer or the tip of a knife and microwave it for 5 minutes. Turn the sweet potato over and microwave for another 3 or 4 minutes, or until cooked through—this will vary depending on the size of the piece. Peel it and mash it with a fork or pass it through a food mill.
- Put the sugar and eggs in a bowl and beat with a whisk for 5 minutes at high speed.
- Reduce the speed and, while continuing to beat, add the oil and cream.
- Add the sweet potato puree and mix.
- Sift the flour, add the baking powder, and then add it to the mixture. Mix gently without overmixing.
- Preheat the oven to 250ºC, top and bottom heat.
- Pour the mixture into the capsules and put them in the refrigerator for 15 minutes — read the tips —.
- Sprinkle sugar on top before putting them in the oven.
- Lower the oven temperature to 220ºC and place the muffins inside. Bake for 10 minutes at 220ºC, then reduce the temperature to 200ºC and bake for another 3 to 5 minutes. Total baking time is approximately 15 minutes.
Sweet potato muffin recipe
For decorating
- Pierce the sweet potato with a skewer or the tip of a knife and microwave it for 5 minutes. Turn the sweet potato over and microwave for another 3 or 4 minutes until cooked through—this depends on the size of the piece. Peel it and mash it with a fork or pass it through a food mill.
