- 1 large sweet potato
- 4 slices bacon
- 2 teaspoons vegetable oil
- 1/2 small onion, chopped
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon mild curry powder
- 1/2 teaspoon salt
- 1 cup shredded sharp Cheddar cheese
- 2 eggs
- 1 cup milk
- 1/2 cup sour cream
- 1/2 cup unsalted butter, melted
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with butter. Line a baking sheet with aluminum foil.
- Place sweet potato and bacon on the prepared baking sheet.
- 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.
- Heat oil in a skillet over medium heat; cook and stir onion until soft and translucent, about 10 minutes.
- Whisk flour, baking powder, baking soda, curry powder, and salt together in a large bowl. Stir in Cheddar cheese until coated.
- Peel sweet potato and transfer to a bowl; roughly mash. Measure out 1 cup of mashed sweet potato. Chop bacon and stir into onion.
- 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.
- 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.
05/20/2018
recipepes.com
Savory Sweet Potato Muffins with Bacon, recipe
PT15M
PT1H
5
455 calories
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