Sweet Potatoes
Sweet potatoes are a versatile fall and winter ingredient that taste wonderful in sweet and savory dishes. Keep some of these root vegetables on hand in your pantry to use in a variety of weeknight di...
These warming muffins are a great way to use leftover roasted sweet potatoes from last night’s dinner. The sweet potatoes keep the muffins moist and just sweet enough to pair perfectly with your morning coffee or to be a yummy mid-afternoon snack.
Ingredients
TOPPING:
- ¼ cup butter, chilled
- ½ cup all-purpose flour
- 1/3 cup brown sugar
- ¼ cup chopped raw walnuts
MUFFINS:
- 1 egg, room temperature
- ½ cup whole milk, room temperature
- 2 tablespoons butter, melted
- ½ cup brown sugar, packed
- 1 cup sweet potato puree
- ½ teaspoon vanilla
- 2 teaspoons baking powder
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Instructions
Makes 12
Preheat the oven to 400°. Prepare a muffin pan with muffin wrappers or grease with butter.
Prepare the muffin topping by combining the butter, flour, brown sugar and walnuts in a small bowl. Use a fork or your fingers to combine until the mixture is small crumbles (just smaller than pea size). Set aside.
In a medium-size bowl, whisk the egg, milk and butter together. Add brown sugar, sweet potato and vanilla. Beat with an electric mixer on medium speed for 2 to 3 minutes until blended into a uniform consistency. Set aside.
In a separate bowl, stir together the baking powder, flour, salt, cinnamon, cloves and nutmeg. Add this to the wet ingredients and carefully fold in until just combined. Be careful not to overmix.
Fill each muffin tin about full and sprinkle with 1 tablespoon of topping. Bake for 20 to 25 minutes until a toothpick comes out just clean. Remove the muffins from the pan and allow to cool on a rack.
Related Stories & Recipes
Cracklin' Cornbread
Acclaimed Southern chef Sean Brock shares his recipe for cornbread made with heirloom cornmeal. He calls for cornmeal from Anson Mills, a South Carolina–based company specializing in heirloom grains. ...
Sweet Potato Leek Gratin
This side dish makes the whole house smell good while it is in the oven, and it will taste even better when you serve it at one of your celebratory gatherings this winter. It also makes a wonderful si...
Root Vegetable Latkes
Traditional potato pancakes take on a new twist by using whatever root vegetables you have in your pantry. Try substituting parsnips or any other seasonal vegetable you have for the carrots. Serve war...
Carrot Teff Muffins
These lightly sweetened muffins are the perfect breakfast or midday snack. They are best eaten fresh.
Adapted from a recipe by Claire Smith of Tenera Grains.
Roasted Sweet Potato Platter
This hearty dish is great for a main meal or as a fun side for a potluck. Tasty served warm or at room temperature.
