Savory Sweet Potato Muffins with Bacon recipe

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Ingredients

1 large sweet potato
4 slices bacon
2 teaspoons vegetable oil
½ small onion, chopped
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon mild curry powder
½ teaspoon salt
1 cup shredded sharp Cheddar cheese
2 eggs
1 cup milk
½ cup sour cream
½ cup unsalted butter, melted

Nutrition Info

286.9 calories
carbohydrate: 25.7 g
cholesterol: 71.9 mg
fat: 16.7 g
fiber: 1.8 g
protein: 8.7 g
saturatedFat: 9.5 g
servingSize: -
sodium: 437.5 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with butter. Line a baking sheet with aluminum foil.

  2. Place sweet potato and bacon on the prepared baking sheet.

  3. 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.

  4. Heat oil in a skillet over medium heat, cook and stir onion until soft and translucent, about 10 minutes.

  5. Whisk flour, baking powder, baking soda, curry powder, and salt together in a large bowl. Stir in Cheddar cheese until coated.

  6. Peel sweet potato and transfer to a bowl, roughly mash. Measure out 1 cup of mashed sweet potato. Chop bacon and stir into onion.

  7. 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.

  8. 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.

Recipe Yield

1 dozen muffins

Recipe Note

When I lived in New Zealand, there was an abundance of kumara (their version of our sweet potato) and it was used in everything from curries to muffins. I came up with this recipe to fuse those two ideas, but mainly to appeal to my then 2-year-old, a picky eater who loved finger foods. I serve it with fruit for a complete meal.

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