These mini sweet potato muffins for example were a last minute experiment that went surprisingly well. That doesn’t happen too often, and to tell you the truth, I wasn’t planning on posting the recipe because I wasn’t 100% happy with them. That is until the next morning when I woke up to more than half of the muffins having been eaten by both my kiddos. I really did not expect them to like them as much as they did. They ate a whole bunch before breakfast, a few during breakfast, and more at lunch. The best part is, I didn’t even add any more sugar to the batter!
First (in case you are wondering), I’ve included a couple pictures with the recipe for this sweet potato side dish below.
2 pounds sweet potatoes chopped in 1″ cubes
1/2 stick butter
1/2 – 1 cup piloncio (or one large cone)
1/4 cup milk
1/4 cup chopped pecans
Preheat oven to 400 degrees. In a small sauce pot on medium heat, melt the butter with pilocio. Once the pilocio is completely dissolved and starts to thicken, add the milk. Stir and let this come to a low boil for a couple minutes. Turn off the heat, pour the piloncio sauce over the potatoes.
(Stir everything once more after 20 minutes of baking to make sure all the potatoes get a chance to bake in the sauce.)
2 tsp baking powder
1 1/2 cups milk
1/2 cup vegetable oil
2 cups mashed or blended sweet potatoesDirections:In a large bowl combine the flour and baking powder. Sift/mix well, set aside.
In another bowl combine the milk, vegetable oil, and eggs. Mix well.
Stir in the mashed sweet potatoes. I blended my potatoes in the food processor
because of the pecans and raisins.
Fill two mini muffin pans and bake them for about 25 minutes at 375 degrees in the oven.
Makes about 2 1/2 dozen mini muffins.
I hope you enjoy!