You’re the sweetest of all potatoes

If you’ve been following my food posts (maybe check out this one, or this one) you’ll know that I have a thing for any kind of wintery spice. And even though Spring is soon going to be surrounding us, I just can’t help using up all my cinnamon, ginger and nutmeg while the evenings are still pretty chilly.

I’ve been baking quite a lot recently (and failing to blog, oops, my bad) so I thought I’d try something new last night and bring you along for the ride!

Sweet potato pie is one of my all time favourite things to make…but I wanted to see if I could transform the pie into something else. And thank god for Pinterest! (Do you follow us there by the way?) After an hour or so of scouring and pinning, I came across this recipe for pumpkin cream cheese muffins. They sounded incred…but I always find pumpkins rather hard to find in the UK aside from obvious holiday times. So I thought it would be relatively easily to substitute the pumpkin for sweet potato and pumpkin spice for cinnamon.

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And oh how right I was! So…what do you need to make these delicious treats?

Main filling:
– 4 sweet potatoes
– 1 3/4 cups plain four
– 1 cup granulated sugar
– 1/2 cup dark brown sugar
– 1 tbsp ground cinnamon
– 1 tsp baking powder
– 1/2 tsp salt
– 2 eggs
– 1/2 cup vegetable oil
– 1 tbsp vanilla extract

Cream cheese filling:
– 125g cream cheese
– 1/4 cup granulated sugar
– 1 egg yolk
– 2 tsp vanilla extract

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First things first, whack that oven on to 190°C/375°F. Get your muffin tin and line it with either muffin cases, or parchment paper. As you can see, I used a very professional method to ensure my parchment stayed in place.

Next, cook up those sweet potatoes honey! I boiled mine and it took probably 20 minutes, but to be honest I can’t really remember because I was very invested in the episode of Grey’s Anatomy I had on. But you know, it takes as long as it takes for the potato to slide cleanly off a knife.

While they’re cooking away, bish bash bosh you flour, cinnamon, baking powder and salt into a different bowl.

Give the now cooked pots a drain, then mash them the heck up. The smoother the better, obviously. Once appropriately mashed, mix in the granulated and dark sugar. It will look pretty grainy, but that’s okay. Then you want to beat in the eggs, oil and vanilla.

Pretty simple stuff so far, right? Now it gets a little tricky. And I say little because it’s nothing. You just have to combine the flour mixture in now…but slowly. SO TRICKY…not. Just make sure to be consistent so there are no big lumps.

Once this is done, grab another bowl and shove your cream cheese in it. Give it a good mix until it softens…which literally takes about 5 seconds. Add in the sugar, yolk and vanilla and mix a little more.

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Next it’s time to fill those cases. The classic two spoon transfer is best here. Fill the cases with the main filling about three quarters of the way.  Then plop a teaspoon or so of the cream cheese on top. Grab a toothpick or any spiky item and give it all a little swirl. LOVELY!

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The original recipe says to put in the oven for 18-20 minutes. But I found I needed to leave mine for 26 minutes. Everyone’s ovens are slightly different…so just keep checking every couple of minutes or so after the first 18. You should be able to stab them with a toothpick and it come out clean.

Leave them to cool for as long as you can (approx 6 minutes in my case) and then enjoy the absolute taste sensation in your mouth!

Got any ideas for my next bake? Let me know, I’m always on the lookout for something new!

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