Sweet Potato Dream Muffins with Maple Butter

This weekend, I found myself with a surplus of potatoes. My parents were leaving for a three-week trip and were offloading their perishable items. I was one of the last to visit their house that weekend and ended up with at least five pounds of potatoes. Added to the ones I already had at home, I had roughly seven pounds of potatoes and one pound of sweet potatoes. What was a girl to do? Cook, of course.

My first creation was a red potato soup that I got a little overzealous with and turned into a really good mashed potato, well, mash. Not much of a soup at all. For my second recipe, I wanted to try a sweet potato cornbread. It was the first weekend of fall after all. Then I became inspired and decided sweet potato cornbread muffins with maple butter would be divine. Of course, in my heart-of-hearts I expected that it would end up much like my potato mash.

To my delight, the muffins turned out! Not only did they turn out, but they were one of the most delicious muffins I have ever tasted. Yes, I realize that’s bragging, but, hey, I am coming off a very unfortunate cooking loss, give a girl a break! Maddie came back for thirds, and Riley had fourths. I think the judges concur that this recipe is a keeper.

As I give into the reality that summer is ending and fall is coming, I am glad to have these muffins to ease the transition. After all, the flavors of fall are what it’s all about.

Did I mention maple butter? 🙂

Sweet Potato Dream Muffins with Maple Butter

Sweet Potato Dream Muffins with Maple Butter



    For Sweet Potato Muffins
  1. Peel and boil sweet potatoes (3-4 depending on size)
  2. Allow to cool, mash and set aside.
  3. Pre-heat oven to 350 degrees
  4. In mixer add butter, sugar, and dark brown sugar. Mix thoroughly.
  5. Add egg, vanilla, sweet potato, greek yogurt, cinnamon, and nutmeg. Mix thoroughly.
  6. Add flour, cornmeal, salt, and baking soda. Mix thoroughly.
  7. Fill muffin tins and bake for 20 mins.
  8. For Maple Butter
  9. Soften butter and add maple syrup
  10. Mix thoroughly
  11. Refrigerate for 20 minutes and serve
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