Sweet Potato Muffins - Two Incredible Versions

These sweet potato muffins are a serious game changer. Dense, rich, fragrant, and oh so incredibly flavorful! They are absolutely perfect when you have guests in for the holidays and are sure to become a family favorite as they are quickly becoming at our house!

I first had these muffins during our Spanish Tapas Night a few weeks ago. My friend Jon, who is an incredibly talented Boston based DJ by night and a creative printer and designer by day (he gifted us with the most beautiful wedding invitations last year - really, my photos don't do his work justice), is also a great cook who is especially gifted when it comes to Southern food. I would love to show you the adorable mini muffins Jon made for dessert - but unfortunately they were gobbled down before any photos were taken. I may, ahem, have had a hand in the aforementioned gobbling.

With the holidays fast approaching I had to try my hand at adapting these into yet another variety which includes a cinnamon spiced cream cheese center. Whether you make them as Jon's orange scented mini version or my cream cheese version they are truly incredible! Next time you're making baked sweet potatoes, throw a few extra in the oven to make these muffins the next day.

Jon's Mini Sweet Potato Muffins with Dried Cranberries ~ makes 48 mini muffins
Adapted from About Southern Food
1 3/4 cup all purpose flour
1 1/2 cups pre-baked and mashed sweet potato
2/3 cup sugar
2/3 to 3/4 cup whole milk
2/3 cup dried cranberries
1 stick room temperature butter
1 egg
1 1/2 teaspoons baking powder
1 teaspoon orange extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

dash of ground clove

pre-prep:  bake some sweet potatoes the night or morning before preparation as you normally would. Peel and mash when cool.

Pre heat oven to 300º F.

In a large bowl, mix together flour, baking powder, cinnamon, nutmeg, salt, and ground clove. Set aside. In a separate bowl cream butter and sugar thoroughly. Mix in egg, orange extract, 2/3 cup of milk (you'll use the rest later), and the mashed sweet potatoes. Add wet mix to dry mix, and using a hand-held mixer, blend thoroughly. If your mix is too thick (ie: if gravity can't pull the mix of the beaters), add some of the remaining milk to thin it a wee bit. The consistency should be that it falls slowly off the unmoving beaters. With that done, fold in the dried cranberries.

Spoon batter into lightly greased muffin tins and bake 25-30 minutes. Best if served warm! 

Sweet Potato Muffins with Cream Cheese Centers ~ makes 18 regular muffins or 12 jumbo
Adapted from Jon and About Southern Food
1 3/4 cup all purpose flour
2/3 cup sugar
1 1/2 cups pre-baked and mashed sweet potato
1 cup dried cranberries
3/4 cup whole milk
6 Tbs unsalted butter, softened
1 egg
1 teaspoon vanilla
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon ground clove

For cream cheese center
4 oz cream cheese, very soft
1 Tbs flour
1/2 Tbs sugar
1 egg
1/2 teaspoon cinnamon 

pre heat oven to 325º F

In a large bowl mix together flour, baking powder, cinnamon, nutmeg, salt, and ground clove. Set aside. In a separate bowl cream butter and sugar thoroughly. Mix in egg, vanilla, milk, and the mashed sweet potatoes. Add dry ingredients in batches to wet and combine well. Fold in the dried cranberries. 

In a separate bowl combine together the cream cheese, flour, sugar, egg and cinnamon. Whisk together until smooth. 

Spoon sweet potato batter into muffin cups about a quarter full. Make a small indentation or well in the center (careful not to poke all the way through to the bottom) and add a large dollop of the cream cheese mixture. Spoon another tablespoon of sweet potato batter on top. If making jumbo muffins fill cups about a third full, then dollop, and then fill to top of baking cup.

Bake 25 minutes or until tester comes out clean. 

I hope you'll check out our other recipes from the Spanish Tapas Night. Our full menu included: 

Spanish meat and cheese tray with marinated olives and caramelized walnuts
Lamb stuffed dates with a picante roasted red pepper sauce
Brussel sprout and fennel salad with brown butter-parmesan dressing
Chorizo stuffed mushrooms
Brie en croute stuffed with bacon and walnuts
Bleu cheese crusted pork loin stuffed with prunes and onions
Orange and red onion salad with olives
Chorizo Paella
Fresh baby spinach dressed with a sherry and orange olive oil vinaigrette
Sweet potato muffins with dried cranberries
Guava and cream cheese bombs
Sangria. Lots and lots of sangria