If you’re an avid Pinner and food lover, you have probably heard of the new sweet potato toasts trend. I tried it, it was delicious, but not something I would do everyday. I like simple food – no wonder I never though of putting sweet potato slices in a toaster. My boyfriend puts cinnamon on his sweet potatoes, and it’s delicious. I like to put cayenne pepper on almost everything. So I put two an two together – and Spiced Cinnamon Sweet Potato muffins sounded really good.
Because baking is a therapy for me, I love to come up with new recipes. I made a stew last week and kept half of a giant sweet potato in the fridge. I didn’t want to roast them or make fries with it, been there and done that. I decided to mash them and do spiced cinnamon sweet potato muffins. Does that sound good or what?
If you like carrot cake or banana bread, you’ll love this recipe. I decided to do muffins because I can eat them on the go, but you can definitely do a loaf or cake. I could add frosting to these spiced cinnamon potato muffins but I’m trying to keep it as simple and healthy as possible.
1 1/2 cup of mashed sweet potato
2 large eggs
1/2 of vegetable oil
1/4 cup of almond milk
1 3/4 cup of all-purpose flour
1 1/2 cup of caster sugar (or granulate sugar)
2 teaspoons of baking soda
1 teaspoon of vanilla extract
1 tablespoon of ground cinnamon
1 teaspoon of ground ginger
1 teaspoon of ground nutmeg
1/2 teaspoon of ground cayenne paper
1/2 teaspoon of ground cloves
Preheat your oven to 350F – if you’re doing it in a toaster oven, I suggest lowering the temperature by 25 degrees. I used cupcake liners instead of spraying my muffin pan.
Peel the sweet potatoes and cut them into small chunks. Place the chunks in a medium-sized casserole, add water until the chunks are completely covered and cook on high power for 10-12 minutes (or until the potatoes are very fork-tender). Pour off the water and mash the potatoes with a potato masher. Set it aside. It’s important to let the sweet potato chunks cool for a few minutes, it might scramble the eggs.
In one bowl, combine the dry ingredients: flour, sugar, baking soda, cinnamon, ginger, nutmeg, cayenne pepper, cloves and whisk to combine. Once cooled – add the eggs, oil, almond milk, vanilla extract to the mashed sweet potato. Mix the wet sweet potato mixture with the dry ingredients, and stir. Fold and scrap the bowl with a spatula to make sure there’s no dry ingredients left.
Pour batter out in the prepared cupcake liners.
Bake for 20 minutes in the oven.
Store the Spiced Cinnamon Sweet Potato Muffins for…
You can keep the muffins at room temperature for up to 1 week. I placed them in a cake dome.
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