I'm sharing my new Sweet Potato Muffins and they are sweet, warm and comforting.
Course Breakfast, Brunch, Dessert
Keyword muffins, sweet potato
1/3cupof sour cream
3/4cupof vegetable oil
1cupof mashedbaked sweet potato
1cupof brown sugar
1 1/2cupsof flour
1cupof diced pecans for toppingoptional
Preheat the oven to 350 and line the muffin pan with cupcake liners.
Mash the baked sweet potato as well as possible, breaking all the lumps.
In a large mixing bowl, whisk together the eggs, oil, sour cream, vanilla and brown sugar. Whisk until all ingredients are well combined.
Add mashed sweet potato and whisk until all incorporated.
Sift in the remaining dry ingredients (except for pecans) and whisk until all evenly incorporated.
Divide the batter between the cups in the muffin pan, filling them 3/4 full.
Optional: sprinkle with pecans.
Bake for 18-20 minutes, until the toothpick inserted in the center comes out clean.
I also dusted the muffins with a little bit of powder sugar, but it's a personal choice.
Recipe from Lyuba @ willcookforsmiles.com. All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.