Savory Sweet Potato Muffins with Bacon

avecchocolat

"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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Ingredients

1 h 25 m servings 287 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with butter. Line a baking sheet with aluminum foil.
  2. Place sweet potato and bacon on the prepared baking sheet.
  3. Bake in the preheated oven for 20 minutes; flip sweet potato and bacon. Bake until sweet potato is tender and bacon is crisp, about 20 more minutes. Let bacon cool on paper towels.
  4. Heat oil in a skillet over medium heat; cook and stir onion until soft and translucent, about 10 minutes.
  5. Whisk flour, baking powder, baking soda, curry powder, and salt together in a large bowl. Stir in Cheddar cheese until coated.
  6. Peel sweet potato and transfer to a bowl; roughly mash. Measure out 1 cup of mashed sweet potato. Chop bacon and stir into onion.
  7. Whisk eggs vigorously in a separate bowl. Add milk, sour cream, and butter; whisk until smooth. Fold in 1 cup sweet potato, bacon, and onions. Gently stir the sweet potato mixture into the flour mixture, using a rubber spatula, until just combined. Pour batter into the prepared muffin tin.
  8. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 18 minutes. Cool muffins in the pan for 5 minutes before removing to a wire rack to cool completely.

Reviews

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It came out on the almost too moist side and I even extended baking time by 5min. I may try this recipe again but cooking at 375F instead. I tasted the sweet potato/bacon/onion mix before I mixe...

I really wanted to like this recipe, but the flavors ended up muddled. No one would guess this was sweet potatoes. Most of the folks from work who tried this thought a little sugar might help b...

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