Sweet potato muffins are a fun idea for Thanksgiving breakfast. You have to cook sweet potatoes for the big meal later that day anyway, so why not do double duty and make breakfast while you’re at it?
All three of my kids like to cook. Only one of them is actually old enough to cook on her own, though. I often have to resist the temptation to run my kids out the kitchen when they are “helping” me cook. Ella actually owns several kid-focused cookbooks that she loves to use to find recipes for us to make together. When I was asked if I’d like to review the new Food, Faith, & Fun: A Faithgirlz Cookbook, I knew the book would be a big hit with my chefs.
Food, Faith, & Fun is a cookbook that combines faith with recipes. The first few pages of the introduction offer a Biblical perspective on food and eating, which we used to talk about our bodies and how food affects us. The rest of the book is a compilation of fun, kid and teen friendly recipes varying from beverages to vegetables to holiday recipes. We dog eared quite a few recipes to try out in the next few months.
The recipe that caught my eye was a recipe for Thanksgiving Muffins using sweet potatoes as the base. Since Thanksgiving is just around the corner, and I needed to make something with sweet potatoes for Iron Chef Mom, I decided to try out these muffins. I did change the recipe to be a little less fussy with fewer steps and bowls involved. The muffins are really delicious! My kids and husband had no idea that they were eating sweet potatoes. You could add a cinnamon topping, but the muffins are pretty sweet on their own.
Don’t have any sweet potatoes around? Try lemon poppy seed muffins or pumpkin pie baked oatmeal for breakfast instead!
Sweet Potato Muffins: A Thanksgiving Breakfast Recipe
Ingredients
- 1 large sweet potato
- 1/4 cup buttermilk
- 1/3 cup milk
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup oil
- 3/4 cup brown sugar
- 2 1/2 cups flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
Preheat oven to 400 degrees. Prick sweet potato with fork a few times and then bake for 30-40 minutes or until insides are soft. Remove from oven and cool.
When sweet potato is cool enough to work with, cut in half and scrape out insides in to a bowl. Mash until lumps are gone.
Add buttermilk, milk, sour cream and vanilla to mashed sweet potato and mix to combine.
Add brown sugar, oil and eggs to the bowl and stir until thoroughly mixed.
In another bowl, whisk together flour, baking powder, salt, baking soda, and ground nutmeg.
Add dry ingredients to wet ingredients, just until thoroughly mixed.
Grease muffin pan or use paper liners and fill tins full with batter.
Bake at 350 degrees for about 20 minutes or until a toothpick inserted in the muffins comes out clean.
Remove muffins to a cooling rack.
