Savory Sweet Potato Muffins with Bacon

Savory Sweet Potato Muffins with Bacon


"When I lived in New Zealand, there was an abundance of kumara (their version of our sweet potato) and it was used in everything from curries to muffins. I came up with this recipe to fuse those two ideas, but mainly to appeal to my then 2 year old, a picky eater who loved finger foods. I serve it with fruit for a complete meal."
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1 h servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

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  1. Preheat oven at 350 degrees. Butter muffin tin.
  2. Place sweet potatoes and bacon on foil lined sheet pan and roast for 40 minutes. Half way through cooking, turn bacon and sweet potatoes over to avoid burning.
  3. Saute onions in oil on medium until soft and translucent, about 10 minutes.
  4. Whisk flour, baking powder, baking soda, salt, and curry powder in a medium bowl. Add shredded cheese and coat well.
  5. Peel cooled sweet potatoes and roughly mash. Chop bacon and add to onions.
  6. In another bowl, whisk eggs vigorously. Add sour cream and milk. Add mashed sweet potatoes, bacon, and onions.
  7. Add these wet ingredients to the flour mixture and gently combine with a rubber spatula. Do not overmix!
  8. Divide batter into muffin tin.
  9. Bake for 18 minutes or until skewer comes out clean.
  10. Let muffins cool for 5 minutes before taking them out of tin. Place on cooling rack.


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