The perfect mash up for thanksgiving! Cornbread and Sweet Potatoes. Plus the added bonus that they are gluten free. And can easily be made sugar free for those that prefer a less sweet corn muffin, or need to watch their sugar!
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Step 1: Necessary Components!
Here are some things you'll need to make these Sweet Potato Corn Muffins!
For the Corn Muffin
- 3 Cups Yellow Corn Meal
- 2 Cups of Sweet Potato Mash (2 Large Sweet Potatoes, 3 if they are smaller)
- 3 Eggs
- 1 Teaspoon Salt
- 1Teaspoon Baking Soda
- 3 Teaspoons Baking Powder
- 1 Cup Sour Cream
- 1 Cup Water
- 4 Tablespoons Butter, Melted
- 1/4 Cup Sugar (Optional, the sweet potatoes give it a natural sweetness, but my family and I prefer a sweeter corn muffin so I added the sugar to my batch!)
- Cutting Board
- Large Sauce Pot
- Large Bowl
- Small Bowl
- Measuring Cups
- Measuring Spoons
- Cupcake Pan
- Cupcake Liners
Step 2: Prepare the Sweet Potato!
- First thing you need to do is get those sweet potatoes cooked so you can make your sweet potato mash.
- Rinse off your sweet potatoes, grab your knife and cutting board and then trim off the ends and cut the potatoes in half.
- Place the potatoes in a large sauce pot filled with water and put them on the stove top, medium-high heat.
- Bring to a boil, then let simmer for a good 20-30 minutes until the potatoes are soft and easy to mash.
- Strain and let the potatoes cool while you gather your other ingredients.
Step 3: Dry Ingredients!
Put all the dry ingredients into your large bowl and whisk them together until combined.
Step 4: Wet Ingredients!
Step 5: Sweet Potato Mash!
- Now that your other ingredients are gathered and your sweet potatoes have cooled down a bit, you can make your mash.
- Remove the skin from the potatoes. It should be real easy to just pinch and peel off at this point.
- Next, use a fork to mash the potatoes. Some small chunks are ok, it makes for yummy sweet potato chunks in the muffins.
- You will need 2 Cups of Sweet Potato mash. 1 Potato was roughly 1 Cup of mash for me but that may all depend on the size potatoes you buy. So I suggest making an extra potato to be safe.
Step 6: Mix It Up!
Combine the dry, wet, and sweet potato mash together in your large bowl and stir until evenly mixed. The batter will be a little gritty with the corn meal, but that's normal.
Step 7: Portion and Bake!
I used a standard cupcake pan and liners to portion my batter. Fill the liners up almost to the tops. This batter doesn't rise a whole lot so if you want taller muffins fill those babies up good!
Then bake at 350F for 12-15 minutes or until golden brown.
Step 8: Finished!
After they are done baking let them cool and then enjoy! Or serve warm, cause yum!
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