Just about everyone I know serves some form of sweet potatoes at their Thanksgiving meal but what about for breakfast? No, I’m not suggesting eating candied yams with your bacon though that might not be too bad. What about sweet potato muffins? We have them and like them so much that eat actually eat them throughout the year.
Why sweet potatoes? Sweet potatoes are a great source of vitamin A. One cup of cooked sweet potato has over 700% of the recommended amount of vitamin A. It also provides 65% of your daily vitamin C. Sweet potatoes are also a good source of fiber, providing more than 26% of the US RDA. So adding sweet potato muffins to your Thanksgiving Day or your diet in general can be a healthy choice.
Here’s what you do for the basic recipe.
2 cup Butter, softened
2 cup Sugar
4 cups Buttermilk
2 teaspoon Vanilla
3 cups All-Purpose Flour
4 tablespoons Baking Powder
2 pound Sweet Potatoes, peeled, cooked and mashed
Preheat the oven to 350 degrees. In the meantime, combine the butter and sugar in a medium sized bowl. Next, add the rest of the ingredients. Be sure to mix well. Spoon the batter into greased muffin tins unless you’re using silicone bake ware. In that case you won’t need to grease the holders. Only fill the muffin cups about 2/3 of the way. Bake for 25 minutes. Should make 24 muffins.
If you want to change things up now and then, you can work your way through this list of variations. My family prefers the brown sugar flavor and nuts. Of course, they’d eat nuts on almost anything so be sure to try out all the possibilities. They are meant to be done individually but feel free to mix and match as suits your taste buds.
Add 2 tablespoons of maple syrup to the mix for a slightly different flavor.
Substitute 1 cup of sugar for 1 cup of brown sugar
Ice muffins with cream cheese frosting
Add 1 cup of chopped pecans or walnuts
Add 1 tsp of cinnamon
Source: Personal Experience