Rating: 4 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.

Recipe Summary

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

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

Directions

Instructions Checklist
  • 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

287 calories; protein 8.7g; carbohydrates 25.7g; fat 16.7g; cholesterol 71.9mg; sodium 437.5mg. Full Nutrition
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