Only mildly-spicy, these muffins have great texture, flavor, and nutrition thanks to mashed sweetpotatoes in the batter. Enjoy them for breakfast, brunch, lunch, or dinner—they go great with ham and eggs, green salads, soups, stews, and chili.
Sweetpotato Jalapeno Corn Muffins
Makes 20 muffins
2 orange-fleshed sweetpotatoes (about 1 1/2 pounds total)
2 cups yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon ground chipotle chili peppers
8 ounces cream cheese, softened
4 large eggs
1/2 cup melted unsalted butter or cooking oil
1/2 cup plain yogurt
1/3 cup honey or agave nectar
2 jalapenos, thinly sliced, divided
- Preheat the oven to 400°F. Pierce the sweetpotatoes all over, wrap them in foil, and bake until tender, about 1 hour. Set aside to cool.
- Meanwhile, lower the oven to 375°F. Coat 20 cups from two 12-cup muffin tins with nonstick spray and set aside. In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, baking soda, and chili powder and set aside.
- Halve the sweetpotatoes, scoop out the flesh, transfer it to a large bowl, and mash with a potato masher or fork (you should have about 2 1/4 cups). Mash in the cream cheese, then whisk in the eggs, butter, yogurt, and honey. Add the cornmeal mixture to the sweetpotato mixture, stirring until almost combined. Add half of the jalapenos and stir until just combined.
- Divide the batter among the prepared muffin cups. Top with the remaining jalapenos and bake until a tester inserted into the center of a muffin comes out clean, about 25 minutes. Let cool slightly or completely before serving.