Savory Sweet Potato Muffins with Bacon

Rating: 3.83 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

When I lived in New Zealand, there was an abundance of kumara (their version of our sweet potato) and it was used in everything from curries to muffins. I came up with this recipe to fuse those two ideas, but mainly to appeal to my then 2-year-old, a picky eater who loved finger foods. I serve it with fruit for a complete meal.

By avecchocolat

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Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
5 mins
total:
1 hr 25 mins
Servings:
12
Yield:
1 dozen muffins
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with butter. Line a baking sheet with aluminum foil.

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  • Place sweet potato and bacon on the prepared baking sheet.

  • Bake in the preheated oven for 20 minutes; flip sweet potato and bacon. Bake until sweet potato is tender and bacon is crisp, about 20 more minutes. Let bacon cool on paper towels.

  • Heat oil in a skillet over medium heat; cook and stir onion until soft and translucent, about 10 minutes.

  • Whisk flour, baking powder, baking soda, curry powder, and salt together in a large bowl. Stir in Cheddar cheese until coated.

  • Peel sweet potato and transfer to a bowl; roughly mash. Measure out 1 cup of mashed sweet potato. Chop bacon and stir into onion.

  • Whisk eggs vigorously in a separate bowl. Add milk, sour cream, and butter; whisk until smooth. Fold in 1 cup sweet potato, bacon, and onions. Gently stir the sweet potato mixture into the flour mixture, using a rubber spatula, until just combined. Pour batter into the prepared muffin tin.

  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 18 minutes. Cool muffins in the pan for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts

Per Serving:
287 calories; protein 8.7g; carbohydrates 25.7g; fat 16.7g; cholesterol 71.9mg; sodium 437.5mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Wei Zhang
Rating: 4 stars
04/03/2016
It came out on the almost too moist side and I even extended baking time by 5min. I may try this recipe again but cooking at 375F instead. I tasted the sweet potato/bacon/onion mix before I mixed it all together and it was yummy, but the muffin didn't have the sweet potato flavour at all. I thought it was ok (although I wasn't sure what to expect) but my wife really liked it... it reminds her of a ham/cheese biscuit. I think i overmashed the sweet potato which made it on the overly moist side, I'd recommend cooking the sweet potato just a bit under, so the mash is chunky instead of really mushy. This is a completely savoury muffin, no sweetness at all once cooked, so if that's what you're aiming for, this is great, or if you want a hint of sweetness, recommend adding a tad bit of sugar. Read More
Helpful
(2)

Most helpful critical review

Keeli
Rating: 3 stars
05/26/2013
I really wanted to like this recipe but the flavors ended up muddled. No one would guess this was sweet potatoes. Most of the folks from work who tried this thought a little sugar might help boost the flavors Read More
6 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Wei Zhang
Rating: 4 stars
04/02/2016
It came out on the almost too moist side and I even extended baking time by 5min. I may try this recipe again but cooking at 375F instead. I tasted the sweet potato/bacon/onion mix before I mixed it all together and it was yummy, but the muffin didn't have the sweet potato flavour at all. I thought it was ok (although I wasn't sure what to expect) but my wife really liked it... it reminds her of a ham/cheese biscuit. I think i overmashed the sweet potato which made it on the overly moist side, I'd recommend cooking the sweet potato just a bit under, so the mash is chunky instead of really mushy. This is a completely savoury muffin, no sweetness at all once cooked, so if that's what you're aiming for, this is great, or if you want a hint of sweetness, recommend adding a tad bit of sugar. Read More
Helpful
(2)
My Hot Southern Mess
Allstar
Rating: 4 stars
01/17/2017
Even though the sweet potato flavor wasn't prominent I enjoyed this savory muffin. The onion cheese bacon and curry powder all came through. I thought I had an issue due to making the recipe with gluten free flour but alike another reviewer I had to cook for additional time because the muffins were really moist inside. I would make this again with a few small tweaks. Read More
Keeli
Rating: 3 stars
05/26/2013
I really wanted to like this recipe but the flavors ended up muddled. No one would guess this was sweet potatoes. Most of the folks from work who tried this thought a little sugar might help boost the flavors Read More
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Davesmith42
Rating: 4 stars
09/07/2017
Great savory muffin. There was enough of the recipe that I actually extended the baking time considerably. Next time I'll lower the temp a bit for a more consistent overall muffin. The top finished more than the body. May also attempt my favorite thing lately which is making a loaf form and using it for French toast. Mmmmmmm. Read More
Sarah Gallagher
Rating: 5 stars
01/18/2020
Made them as is and LOVED them! Husband and 2 year old approved with a demand to save the recipe and to not change a thing. For me I think I might use half the curry just because the curry flavor was really prominent. Thanks for the recipe! Read More
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