Sweet Potato Casserole Muffins Recipe

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Sweet Potato Casserole Muffins
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Ingredients
15
Count
Nutrition
682
Calories
Total time
20
Minutes
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Ingredients:

Directions:

  1. Position oven rack in center position. Preheat the oven to 400°F.
  2. Prick the potato in several places with a fork. Lay a piece of tin foil on your oven rack to catch the drips. Place the sweet potato on the foil. Bake for 1 hour and 15 minutes or until soft. Transfer the sweet potato to a wire rack an cool for 10 minutes.
  3. Leave the oven on at 400°F (The potato can be baked up to 48 hours ahead of time, cool it completely, and tightly wrap it in plastic wrap, and store in the refrigerator.).
  4. Meanwhile, prepare the muffin pans. Spray the cups and the rims that surround them with the cooking spray. If using paper cups, drop them in the holes. If using silicon muffin tins, spray as directed and put them on a cookie sheet.
  5. Whisk the flour, baking soda, cinnamon, baking powder, salt, nutmeg, marshmallows and dried pineapple in a medium bowl until well mixed. Set aside.
  6. Peel the potato and measure out 1 cup of the cooked potato. Place in a large bowl. (Reserve any additional sweet potato for later use.) Whisk in the egg and melted butter until smooth. Whisk in the maple syrup, milk and lemon juice. Stir in the flour mixture with a wooden spoon only until moistened, but also so that the batter is uniform with no streaks of sweet potato.
  7. Fill the prepared muffin tins 3/4 full. Use any excess batter for a second baking or discard. Bake for 20 minutes, or until the muffins are well browned, with rounded, cracked tops. A toothpick inserted into the center of a muffin should come out with a few moist crumbs attached.
  8. Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it from the pan and then set on the wire rack to cool for 5 minutes more before serving. If storing or freezing them, cool completely before putting them into an air tight container, or in freezer safe plastic bags. The muffins will stay fresh for up to 2 days at room temperature or up to 3 months in the freezer.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 682.15 Kcal (2856 kJ)
Calories from fat 174.19 Kcal
% Daily Value*
Total Fat 19.35g 30%
Cholesterol 92.98mg 31%
Sodium 1026.07mg 43%
Potassium 741.8mg 16%
Total Carbs 117.46g 39%
Sugars 49.65g 199%
Dietary Fiber 6.15g 25%
Protein 11.24g 22%
Vitamin C 4.8mg 8%
Vitamin A 1.3mg 45%
Iron 2.1mg 12%
Calcium 179.4mg 18%
Amount Per 100 g
Calories 221.07 Kcal (926 kJ)
Calories from fat 56.45 Kcal
% Daily Value*
Total Fat 6.27g 30%
Cholesterol 30.13mg 31%
Sodium 332.52mg 43%
Potassium 240.4mg 16%
Total Carbs 38.06g 39%
Sugars 16.09g 199%
Dietary Fiber 1.99g 25%
Protein 3.64g 22%
Vitamin C 1.6mg 8%
Vitamin A 0.4mg 45%
Iron 0.7mg 12%
Calcium 58.1mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.5
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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