Sweet Potato Muffin Tops
Prep time
Cook time
Total time
Serves: 20
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground ginger
  • 1⅓ cup pureed sweet potatoes (recipe follows)
  • ¼ cup pure maple syrup
  • ¼ cup molasses
  • ¼ cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, room temperature
  1. Preheat your oven to 400 degrees F. First, roast your sweet potatoes. You will need 2-3 sweet potatoes, depending on their size. Wrap them in foil and place them in the oven for 1 hour or so, until fork tender. Peel the skin away and mash or blend them until smooth. Set aside until cool, and turn the heat on your oven down to 375 degrees F. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ginger and set aside.
  2. In the bowl of your mixer, beat together the pureed sweet potatoes, maple syrup, molasses, and brown sugar until well combined, then beat in the eggs one at a time, followed by the vanilla. Gradually add in the flour mixture, until just moistened. Line and/or grease your baking sheets and drop 2-tablespoon sized balls of dough onto each sheet, about 2 inches apart. I used an ice cream scoop, as the batter is quite soft, like muffin batter would be, but you can use spoons, too.
  3. Bake for 10 minutes or so, until firm but not quite golden. Allow them to cool on the baking sheets briefly, then move them to another surface to finish cooling completely. These keep well in an airtight container, separated by parchment paper, at room temperature for 3-4 days.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2011/10/21/sweet-potato-muffin-tops/