These are annoyingly addicting.
This could be due to the creamy consistency of the sweet potato or the savory crumbled bacon. Hard to say.
My intention 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 thirty of these tasty little morsels disappeared from my fridge in a matter of days.
Keep in mind that these are a fun, unique way to serve mashed sweet potato, so it’s not like a typical muffin. Make no mistake, it’s moist and creamy and awesome—but it won’t crumble or feel like a regular muffin.
Serve up these creamy, dreamy sweet potato muffins with COCONUT SOUR CREAM and garnish with chives for a fancy-shmancy party, or simply make a batch to throw into a big container and keep in the fridge for up to a week for on-the-go snacks.
Preheat the oven to 400°F. Rinse and scrub the sweet potatoes, then dry them and poke them all over with a fork. Put the potatoes in a 10 × 15-inch casserole dish, grease them with coconut oil, and season with salt and pepper. Bake for 30–40 minutes, until fork- tender. Cool and peel.
Blend the sweet potato in a food processor until smooth. Measure out 2 cups of the puree and blend with the coconut milk, honey, eggs, nutritional yeast, and 1/4 teaspoon sea salt until smooth. Fold in the crumbled bacon with a spoon.
Generously grease 36 mini muffin cups with coconut oil. Fill each cup with the sweet potato batter and bake for 20–25 minutes, until the muffins are set and lightly browned on top. Garnish with COCONUT SOUR CREAM and chives if desired. Allow them to cool before serving.