Just in time for your big holiday get-together…Sweet Potato Mini Muffins with Coconut Sour Cream and a sprinkling of minced Chives makes a delightful, wholesome appetizer!
These Sweet Potato Mini Muffins are unexpectedly addicting. Could be due to the creamy consistency of the sweet potato or the savory crumbled bacon. My intent behind the recipe was to hack the popular muffin recipe that’s made with whipped white potato and shredded cheese. It sounded like such a fun little appetizer to serve with a holiday meal or to enjoy as a straight-from-the-fridge snack.
And, boy, are they ever! I was pleasantly shocked when 30 of these tasty little morsels disappeared from my fridge in a matter of days, due to happy snackers 🙂
Serve these up with Coconut Sour Cream and chives garnish for a fancy-shmancy party or simply make a batch to throw into a big Tupperware for snacks.
- Preheat the oven to 400 degrees F. Rinse and scrub the sweet potatoes. Dry and poke all over with a fork. Place in a baking dish. Rub the coconut oil over the sweet potatoes and season with salt and pepper. Bake for 30-40 minutes, until fork tender. Cool and peel.
- In a food processor blend the sweet potato until smooth. Mix 2 cups of the mashed sweet potato with the coconut milk, honey, sea salt, eggs and nutritional yeast until smooth. Fold in the crumbled bacon with a spoon.
- Generously grease a mini muffin tin with coconut oil. Fill each tin with the sweet potato batter. Bake for 20-25 minutes, until set and lightly browned on top. Once cooled, serve with Coconut Sour Cream topped with the fresh chives. Enjoy!