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:
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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

Step-By-Step

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1Place oven rack in middle position and preheat oven to 350ºF.

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2Lightly grease muffin tin or use cupcake liners.

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3Make the filling first: Use electric hand-mixer to beat cream cheese with 1/2 cup sugar, until lightened and rather fluffy (about 3 minutes.)

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4Add egg, vanilla and lemon juice; beat until well blended. Set aside. Wash beaters.

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5Make the sweet potato batter: In mixing bowl, combine butter and sugar; use electric hand-mixer to beat until light and fluffy.

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6Add eggs; beat well.

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7Add sweet potatoes and mix well.

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8In 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.

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9Spoon into prepared muffin tins to 1/2 full.

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10Use a spoon to make a depression in the center of each to form a "nest" or "well."

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11Spoon 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.)

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12Bake in preheated oven at 350ºF for 25 minutes.

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13Remove 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.

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14Serve 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