Prep 45 mins
Cook 1 hr 35 mins
Perfect for Thanksgiving breakfast.
- 1 large sweet potato (about 1 pound)
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon grated nutmeg
- 1 large egg, beaten, at room temperature
- 6 tablespoons unsalted butter, melted and cooled
- 3⁄4 cup maple syrup
- 1⁄2 cup milk (do not use nonfat)
- 2 teaspoons lemon juice
- Prick the sweet potato several times with the tines of a fork.
- Place a piece of aluminum foil on you oven rack; place the potato on the foil.
- Bake in a 400° oven for 1 hour, 15 minutes or until soft.
- Transfer potato to a wire rack and cool for 10 minutes.
- In a mixing bowl, whisk the flour, baking soda, cinnamon, baking powder, salt, and nutmeg until uniform; set aside.
- Peel the potato and measure out 1 cup of cooked flesh; add to a mixing bowl.
- Add in the egg and melted butter; whisk until smooth.
- Whisk in the maple syrup, milk, and lemon juice.
- Add flour mixture to sweet potato mixture; stir using a wooden spoon until the dry ingredients are moistened.
- Fill muffin tins that have been sprayed with nonstick spray 3/4 full.
- Bake at 400° for 20 minutes or until muffins are well browned, with rounded, cracked tops.
- A pick should come out with a few moist crumbs attached.
- Cool muffins in pan on a wire rack for 10 minutes.
- Turn out muffins and cool for 5 more minutes on wire rack.
- Cool completely before storing or freezing.
- **Pecan Sweet Potato Muffins--add 2/3 cup chopped pecans with the flour.
- **Pumpkin Seed Sweet Potato Muffins--add 2/3 cup shelled pumpkin seeds with the flour.
- **Cherry Sweet Potato Muffins--add 2/3 cup dried cherries with the flour.