Monday, November 1, 2010

Sweet Potato Mini-Muffins

Happy Halloween!! Well, I am writing this on Halloween, but you are reading it the day after when hopefully, your coworkers with kids have brought their extra candy to the office for you to pig out on. Being the good Washington, DC residents that we are, we trudged down to the Rally to Restore Sanity and/or Fear this weekend, but I couldn't let my friends do that on an empty stomach. Mark and I had them over for a pre-rally brunch so that we could get our sanity and/or fear on together. I made a few brunch items and these were everyone's favorites (except for the mimosas, obviously). Mini sweet potato muffins that I adapted very minimally from the fun food website Noble Pig. What a delight these little gems are. They are soft and moist with a fantastic, buttery, sugar-spiced coating. I more than doubled the suggested amount of sweet potato puree so that you can really taste the star ingredient. This also makes them very moist and dense. I loved these little golden nuggets and I highly recommend them for a fall breakfast treat.
Sweet Potato Mini-Muffins adapted from Noble Pig
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp cinnamon
1/3 cup buttermilk
1/3 cup whole milk
2 medium sweet potatoes
1 stick unsalted butter, room temperature
3/4 cup brown sugar
2 eggs
1/2 cup sugar
2 teaspoons ground cinnamon
1 stick unsalted butter, melted

1. Bake the potatoes by wrapping them in foil and baking them in the oven at 350 for about an hour until they are soft.
2. Peel away the skin once the potatoes are cool enough to touch and put them into a medium sized bowl. Use a whisk to thoroughly combine milks with potatoes and whisk until nice and smooth.
3. In another medium bowl, combine dry ingredients (flours, baking soda and powder, salt and spices)
4. In the bowl of your mixer, cream together butter and brown sugar until smooth and airy. Add in the eggs one at a time until incorporated.
5. On a low speed, alternated adding scoops of sweet potato mixture and flour mixture until it is all thoroughly combined, but don't over mix.
6. Spray your mini muffin tins with non-stick spray and fill them about 2/3 full with batter. Bake at 350 degrees for about 20 minutes until they are cooked through.
7. Pop the muffins out of the tins and cool them on a rack. Put the cooled muffins into a large plastic freezer bag.
8. Melt a stick of butter in the microwave.
9. In a small bowl, mix up the cinnamon sugar.
10. Pour butter into the plastic bag and shake until thoroughly combined. Then add the cinnamon sugar to the bag and shake around so that each of your muffins is coated in delicious cinnamon sugar.
Dig in!!


  1. I loved these. What a smash up autumn treat. I will absolutely make these from the plethora of sweet potatoes that will come from our CSA.

  2. Yum! More sweet potato recipes please. I have a huge bag staring at me. xo

  3. I LOVE THESE!!!! I could eat 100 and still not get enough!