Your boring holiday brunch just get a delicious upgrade with these Sweet Potato Muffins, made with Bob Evans Mashed Sweet Potatoes, sponsor of this post. This recipe, and all opinions are my own.
I know what you’re thinking…Sweet Potato Muffins?? I know because my kids were thinking it too. Truth be told, I almost wish I hadn’t told them there were actual vegetables in these muffins because they had no clue. Not a one. Not an inkling that they were actually eating vegetables. That is how good these little babies are.
The only time I’ve ever eaten sweet potatoes was once a year on Thanksgiving (and maybe again on Christmas) and those casseroles were just never something I enjoyed. Of course that was years ago, and well, my tastes have changed. Plus I do love taking on a challenge when it comes to developing new recipes, so when Bob Evans reached out and offered a sampling of their Mashed Sweet Potatoes, I couldn’t refuse. I stared at them for a while, considering the various transformation options, and I realized that they these mashed sweet potatoes would probably make some darn good muffins. Plus I could leave out any extra oil or butter since they are already so creamy.
I did a little taste testing of said sweet potatoes, a little hesitant given my past history. But let me tell you – they. were. delicious. Like, stellar delicious. Like I could just sprinkle on a little cinnamon and slurp them up with a spoon delicious.
With the holidays coming, we all need some easy, delicious recipes in our back pockets to help us keep up with the demanding holiday schedules of parties, and programs and more parties and brunches. These Sweet Potato Muffins are topping my list this year as the must have snack to have on hand when friends or neighbors stop by. I’ll also be making a batch to deliver to the staff at my kids’ school on the last day before winter break because we all know teacher’s need sustenance to keep up with the craziness that is Christmas party day!
These muffins are crazy easy to make, especially since the sweet potatoes are already peeled and mashed for you. Just mix them up with some brown sugar, cinnamon, eggs and flour (and a few other pantry items) and place them in well-greased muffin pans. They bake up nice and moist and tender, and slide out of the pans really easily.
We love them as is, but if you want to add a little something extra, they would be delicious with a half cup of nuts, raisins, cranberries, apples or even mini chocolate chips! Or, for a little extra sweetness, dip the tops in melted butter, then in cinnamon sugar. They are positively scrumptious!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 22-ounce package Bob Evans Sweet Potatoes
- 1 cup packed brown sugar
- 2 large eggs
- Preheat oven to 375 degrees F. Grease 1 12-cup and 1 6-cup (or half of another 12-cup) muffin pans generously with cooking spray.
- In a medium mixing bowl, combine flour, baking soda, baking powder, cinnamon and salt. Set aside.
- In a large mixing bowl, stir together Bob Evans mashed sweet potatoes, brown sugar and eggs. Gently stir in flour mixture just until combined. Do not over mix!
- Divide batter into prepared muffin cups (Using an ice cream scoop will yield 18 perfectly even sized muffins). Bake for 30-34 minutes, or until a toothpick inserted into the center comes out clean and tops spring back when lightly pressed.
- Cool in the muffin pans at least 15 minutes before enjoying.
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