Sweet Potato Muffins - The sweet potato pie Muffins

Sweet Potato Muffins - The sweet potato pie Muffins -

Sometimes you don 't have a good reason not to like a certain recipe, and that's how it is for me with sweet potato pie. It just does not do it for me, and I do not even know what "it" is. However, I thought the same flavors might work for a sweet potato muffin inspirational holiday, and I am very pleased with the results.

This is perfect if you have potatoes the remains soft during the holidays, but otherwise totally worth cooking a few just for this easy recipe. I mine Microwaved for about 6 or 7 minutes, until they were very soft, but roasting, or boiling will also work.

Moreover, we are not using sweet potatoes for our muffin sweet potato; we use yams which are actually just misnamed sweet potatoes with orange flesh. So I guess never mind.

As I mentioned in the video, these muffins are just a little far from frosting cupcakes. I've never understood the allure of mini marshmallows over a pan of sweet potato, but something tells me some "fluff" would work well on them, as well. I really hope you give them a try soon. Have fun!

Ingredients for 24 muffins sweet potatoes:

2 cups all purpose
1 teaspoon kosher salt
2 teaspoons baking powder
1 teaspoon of baking soda
2 tablespoons cinnamon
1/2 teaspoon ginger
pinch o f freshly grated nutmeg

4 large eggs
1 1/2 cups sugar

1/2 cup light brown sugar
oil 1 cup vegetables
1/4 cup melted butter
2 cups mashed sweet potato or "yams"
1 cup chopped pecans, plus more for the top
demerara sugar for vertices

-. Bake for 25 minutes at 350 F or until a wooden skewer comes out clean