The first time I tasted these was at a housewarming party. They were gathered on a tray elevated above a beautiful spread of cheese, charcuterie, nuts, bread, and on and on. And other than their high position they didn't call out EAT ME. They quietly sat looking simple and unassuming. But as soon as one was tasted, the jig was up. Faces lit up as the first bite of soft, pillowy cinnamon sweetness hit.
They are the kind of perfect bite that makes you reach for another before you’ve finished chewing your first.
The amount of sugar can be toyed with. I’ve made them sweeter but eliminated the glaze, and have done with reverse with less sweetness in the muffin and a thicker glaze on the top.
The mashed sweet potato base makes the bite soft and light, something I didn’t expect when I heard mashed sweet potato. Be sure to seek out white sweet potatoes rather than the orange ones that are sometimes labeled yams.
Here’s a great story about the difference between sweet potatoes and yams. And, if you're interested in learning more about the history of the sweet potato, you have to check out manyeats.com great post on the subject. I'm still learning new things about them! And honestly, one thing I struggle with when reading a recipe that lists "sweet potatoes" is wondering what they actually meant. Often the ingredient list and the photos don't seem to add up.
The tiny size makes them perfect for parties. The cinnamon and sweet potato marriage brings up the feeling of autumn, sweaters, falling leaves, and long golden shadows. Sound a bit too poetic for a potato muffin? Try them.
Before making these over and over, I never purchased self-rising flour (and you don’t have to either, see note). But they are one of the recipes that gets requested and made frequently enough that I bought the magical, step-saving flour.
2 cups / 226 grams self-rising flour
1 1/2 - 2 cups sugar / 150 grams is right in between
2 - 3 teaspoons ground cinnamon
2 cups mashed white sweet potatoes (from just less than 1.5 lbs raw sweet potatoes)
1 cup canola oil
1 large egg
1/2 cup confectioner's sugar
1 scant TBSP butter, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Splash milk to adjust consistency
Preheat oven to 375°F.
Grease mini muffin tins.
In a large bowl, fully combine (with a whisk or spoon) sweet potatoes, oil, and egg.
In a second bowl, mix flour, sugar, and cinnamon.
Add wet ingredients to dry ingredients and stir well, but only until combined.
Fill muffin cups two-thirds full.
Bake 15-18 minutes or until toothpick inserted in muffin comes out clean.
Briefly cool before removing from pans to wire racks or serving platter.
In a small bowl (or glass measuring cup with a handy pour spout), whisk to combine glaze ingredients.
Drizzle the glaze over warm muffins (see note). If you want more distinct ribbons of glaze, wait until they are completely cool.
Note: If you use the full 2 cups of sugar these addictive morsels become very sweet and I like to use less glaze. I recommend tasting one before glazing to judge the sweetness. And because you deserve a warm sweet chef’s treat.
Note on the size: You can bake this batter in a larger muffin tins or even a loaf pan. I find that the small muffins are perfect the size given the muffin’s addictive quality.
Note on the flour: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Thank you Taste of Home for the conversion!