Sweet Potato Muffins with Cream Cheese Filling

November 16, 2009

mini muffins

Photo: Freakgirl

I usually make these delicious, wholesome muffins with pumpkin puree, but gave sweet potato a try when I couldn’t get my hands on pumpkin (may seem irrelevant now, but you’ll be glad for this variation come the end of the holiday season!). This version is also healthy and equally addictive. So much so that, topped with your favorite icing, they can easily fill in for cupcakes.

These are a sweet, healthy treat for all. This recipe is for mini-muffins which make a great finger food for the littlest ChowBabies, a just-right toddler sized dessert, a yummy lunchbox snack, and a perfect on-the-go breakfast for ChowMama and ChowPapa.  Make a bunch and pop em in the freezer—you’ll be happy to have a stash on hand at all times. (Plus, reheating them makes the cream cheese filling gooey and delicious all over again, as though they’ve come straight out of the oven.)

Sweet Potato Muffins with Cream Cheese Filling
(can be served to kids 8+ mos)

4 tbsp organic unsalted butter at room temperature + more for greasing pan (unless using silicone)
2 c organic sucanat or light brown sugar
4 large organic eggs
1 tsp organic vanilla extract
1 c organic applesauce
1 ½ c organic sweet potato  puree (homemade or 1-15 oz can)
3 c organic flour
¼ c organic ground flax seed
1 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
2 tsp organic cinnamon
¼ tsp organic nutmeg
4 oz organic cream cheese, softened
cinnamon sugar, optional

1. Preheat oven to 350°F. In the meantime, cream butter and sugar with an electric mixer. Sucanat is grainier than sugar and won’t cream the same way—it’ll work fine so long as the sucanat and butter are well mixed.

2. Add eggs, vanilla, applesauce and sweet potato to butter-sugar combo and mix well on low speed.

3. Combine all dry ingredients in a separate bowl. Slowly add to the wet ingredients while continuing to mix on low speed.

4. Fill each well of a greased, 1-ounce mini muffin tray half way. Add a ¼ tsp dollop of cream cheese on top of batter. Finish filling each well to the rim. Sprinkle each muffin with cinnamon sugar.

5. Bake for 18-20 minutes. Muffins are done when a toothpick inserted into the center comes out clean (except for some cream cheese filling)! Sprinkle some more cinnamon sugar on top. Allow muffins to cool in tray for about 5 minutes. Finish cooling on a baking rack.

13 Responses

  1. Michelle says:

    these look super good. I’m going to have to make them really soon. I hope my 2 year old likes them 🙂

  2. […] I substituted sweet potato for pumpkin in these tasty little morsels: Sweet Potato Mini Muffins with Cream Cheese Filling […]

  3. Cindy says:

    Exactly what I need to be eating at this very moment. When does that happen on the web? Thank you.

  4. […] sweet potato muffins with cream cheese filling (can be stored in the freezer and reheated in just minutes in the oven or seconds in the microwave for an on-the-go option) Share and Enjoy: […]

  5. […] We’ve made Zucchini Orzo Risotto, Orange Cardamom French Toast, Sesame Noodles, Edamame Hummus,  Sweet Potato Muffins w/ Cream Cheese Filling, Pumpkin Walnut Cream Cheese, Cheddar Crackers – although mine never turned out right, Fresh […]

  6. Rosie says:

    Do you know how many muffins this will make if using a standard (i.e., not mini) muffin pan? Thanks in advance.

  7. Maria says:

    Does it really call for 2 cups of sugar? That seems like a lot, especially since the applesauce and sweet potatoes themselves will be quite sweet. Has anyone tried it with less sugar/succanat? I usually use about a third less sugar than most recipes call for and things turn out completely fine and (to my taste) better.

  8. One Hungry Mama says:

    hi maria. yes. this recipe really does call for that much sugar. i use unsweetened applesauce and mash the sweet potato myself. sweet, yes. quite sweet, well, not so much. and earthy, too. but that’s to my taste (which, by the way, doesn’t like things too sweet either, but it sounds like you like things even less sweet than me). this also makes a lot of batter, which is a consideration. and… one more thing… i make this mini muffins, so they’re like little bites. we never eat many at a time, so maybe i don’t notice them being a little sweeter than i normally like things? a possibility. anyway, please let us know if you try these with less sugar. or if you try them as is. curious to hear what you think. and to try your version!

  9. […] the month: crepes, dosas, veggie fillings (e.g., chickpea, spinach and potato mash), zucchini or sweet potato muffins, baked chicken fingers, or polenta squares which can be layered or topped with good […]

  10. […] a from-scratch girl at heart, even when it comes to snacks. Granola bars, muffins (and more muffins!), even cheddar crackers—name a classic snack and I’ve made it. But as much as I’d […]

  11. […] veggie fillings (e.g., chickpea, spinach and potato mash), a shepherd’s pie, zucchini or sweet potato muffins, baked chicken fingers, or polenta squares which can be layered or topped with good stuff. […]

  12. […] have a handle on cooking pumpkin, there are tons of other ways to use it like in these delicious mini muffins that make a great early finger food. (Just substitute pumpkin puree for sweet potato puree and […]

  13. […] Muffins like my Very Berry Oatmeal Muffins (above), best Zucchini Muffins, or Sweet Potato Muffins with Cream Cheese Filling […]

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