CREAM CHEESE FILLED SWEET POTATO MUFFINS

14
Teresa G

By
@GrannyGravymaker

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. :-)

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
12
Prep:
40 Min
Cook:
25 Min
Method:
Bake

Ingredients

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  • 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

How to Make CREAM CHEESE FILLED SWEET POTATO MUFFINS

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.

Printable Recipe Card

About CREAM CHEESE FILLED SWEET POTATO MUFFINS

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




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