Cinnamon Sweet Potato Muffins

How do you cook sweet potatoes for sweet potato muffins?

Boiling is the most straightforward method for cooking sweet potatoes. Cut potatoes into 1-in. cubes and boil for 12 to15 minutes. Since you’ll be mashing the potatoes, make sure you can pierce them easily with a fork. For 2 cups mashed, you’ll need about 3 medium-sized sweet potatoes. You can use canned sweet potatoes for this recipe, but make sure they're not sweetened. Also, you may need 2 cans—1 standard 15 oz. can produces about 1-3/4 cups mashed sweet potatoes.

What can you use instead of self-rising flour?

As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

How can you make sweet potato muffins your own?

There are 3 main ways to make these muffins your own—adjust the spices, add some mix-ins, or change up the glaze. For spices, consider the nutmeg that works so well in a sweet potato pie. You can also use pumpkin pie spices such as cloves, ginger and cardamom. Or make your muffins even more unique with a little garam masala or chipotle! Mix in chocolate or cinnamon chips, shredded coconuts, or nuts—pecans are a classic match for sweet potato. To change up the glaze, add a splash of bourbon for a southern-style flavor adults will love.

How should you store sweet potato muffins?

Store these sweet potato muffins in an airtight container at room temperature for up to 3 days. You can also freeze these muffins—either before or after baking. The glaze won’t freeze as well as the muffins themselves, so you may want to wait to make the glaze until you’re ready to thaw and serve, or keep the glaze in an airtight container in the refrigerator.

—Hazel Wheaton, Taste of Home Book Editor