CREAM CHEESE FILLED SWEET POTATO MUFFINS

Teresa G.

By
@BlueGinghamApron

I needed a dessert for my husband's supper and I had a leftover baked sweet potato from the night before, so I came up with this little gem. The muffin is very moist and sweet and the cream cheese filling has a little tang of lemon juice. Delicious! I had one for breakfast, too (Sshhhh, don't tell anyone!) They ARE similar to a cheese danish after all. :-)


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Rating:

Comments:

Serves:

12

Prep:

40 Min

Cook:

25 Min

Method:

Bake

Ingredients

FILLING:

1 - 8 oz. pkg
cream cheese, softened
1/3 c
granulated sugar
1 large
egg
1/2 tsp
pure vanilla extract
1/2 tsp
lemon juice (may use bottled)

SWEET POTATO BATTER:

1/2 c
butter or margarine, softened
1 c
granulated sugar
2 large
eggs
1 c
sweet potatoes, cooked or canned (drained well)
1/4 c
all purpose flour
1/2 tsp
baking soda

Directions Step-By-Step

1
Place oven rack in middle position and preheat oven to 350ºF.
2
Lightly grease muffin tin or use cupcake liners.
3
Make the filling first: Use electric hand-mixer to beat cream cheese with 1/2 cup sugar, until lightened and rather fluffy (about 3 minutes.)
4
Add egg, vanilla and lemon juice; beat until well blended. Set aside. Wash beaters.
5
Make the sweet potato batter: In mixing bowl, combine butter and sugar; use electric hand-mixer to beat until light and fluffy.
6
Add eggs; beat well.
7
Add sweet potatoes and mix well.
8
In a small bowl, combine flour and soda; add to creamed mixture; use a spatula or wooden spoon to blend just enough to moisten dry ingredients.
9
Spoon into prepared muffin tins to 1/2 full.
10
Use a spoon to make a depression in the center of each to form a "nest" or "well."
11
Spoon about 1/2 tablespoon of cream cheese mixture into each "well." (If there is any left over, you may add a little more to each muffin.)
12
Bake in preheated oven at 350ºF for 25 minutes.
13
Remove from oven and allow to rest 5-6 minutes then run a knife around each muffin to loosen from pan. The cream cheese middle will settle and sink a bit as they cool.
14
Serve at room temperature or cold. Store and refrigerate in an airtight container.

About this Recipe

Main Ingredient: Potatoes
Regional Style: Southern
Dietary Needs: Vegetarian, Soy Free
Other Tag: For Kids