Sweet Potato Muffins

🧂 Ingredients

• 2 medium sweet potatoes

  (rinsed and scrubbed)
• ½ cup butter

  (melted, cooled slightly)
• 2 large eggs

  (beaten, at room temperature)
• 1 tablespoon heavy cream

  (or sour cream, or Greek yogurt)
• 2 teaspoon vanilla extract
• ¾ cup sugar
• ½ cup light brown sugar

  (packed)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

  (or allspice)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 cups all-purpose flour

  (spoon and leveled)
• ½ cup pecans

  (optional, chopped)

Instructions

• 1 Preheat the oven to 350°F (175°C/Gas Mark 4). Lightly grease your muffin pan or
  use cupcake liners.
• 2 Place 2 medium sweet potatoes on a baking dish, then bake until the sweet
  potatoes until tender (about 35-45 minutes). Remove from the oven and allow to
  cool until you can easily handle the sweet potatoes.
• 3 Scrape the meat of the potatoes into a bowl and then whip using a hand mixer on
  low speed until nice and creamy. Set aside to cool.
• 4 In a large bowl or the bowl of your stand mixer, combine ½ cup butter, whipped
  sweet potatoes, 2 large eggs, 1 tablespoon heavy cream, and 2 teaspoon vanilla
  extract.
• 5 Add ¾ cup sugar, ½ cup light brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon
  ground nutmeg, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon
  salt. Mix thoroughly.
• 6 Stir in 2 cups all-purpose flour until just combined (do not over-mix the
  batter). Fold in the optional chopped ½ cup pecans if desired. *The muffin
  batter will be thick!
• 7 Use a scoop or ¼-cup measuring cup to portion the batter into the muffin pan.
• 8 Bake for 20-22 minutes at 350°F (175°C/Gas Mark 4), or until an inserted
  toothpick comes out clean from the center of your muffins. Remove from the oven
  and allow to cool in the pan for 5 minutes.
• 9 Transfer the muffins to a cooling rack to cool completely or serve warm.

Nutrition Info