Sweet Potato Muffins

Steps

1. Scrub sweet potatoes to remove dirt and cut into quarters
2. Roast on a baking sheet in a convection oven at 400° F for 35 minutes
3. Freeze full sheet for 15 minutes and then remove from the freezer.
4. Peel and discard the skin and place the potatoes in a large bowl and mash with a potato masher until a smooth but slightly chunky.
5. Preheat a convection oven to 375° F. Grease muffin pans or line with muffin liners.
6. In a medium bowl, combine flour, baking powder, salt, nutmeg, and cinnamon
7. . In mixing bowl, combine milk, eggs, oil, vanilla extract and brown sugar. Mix at a low speed until all combined.
8. Add mashed sweet potatoes to the wet ingredients and mix at a low speed.
9. Gradually add the dry ingredients to the mixing bowl.
10. Mix at a low speed until batter is all combined.
11. Scoop batter into muffin pan with a #16 scoop or ¼ cup measuring cup.
12. Bake for 30 minutes
13. Let cool and serve in a 20x12x4 pan.

Nutritional Information

• Calories: n/a
• Saturated Fat: 1.04 g
• Sodium: 132 mg