Sweet Potato Apple Muffins Recipes

Steps:

• Preheat oven to 325 degrees celsius.
• Steam sweet potatoes until soft. Mash until consistent.
• Meanwhile, cook apples in a saucepan and just enough water to cover the bottom of the saucepan, until the water has all but evaporated. Mash or process the apples.
• In a large bowl, combine the mashed sweet potatoes with the baking soda, baking powder, and flour. If the dough is too dry, add a bit of milk.
• In a separate bowl, whisk together the eggs, sugar, apples, and vanilla, until consistent.
• Gradually add the egg mixture to the the sweet potato mixture, and whisk together.
• Pour batter into greased muffin tray, and bake for 20-25 minutes, until a toothpick inserted comes out clean.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
• Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
• Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts
• Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
• Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.

Steps:

• Peel and cut potatoes lengthwise in half; cut crosswise into 1/2-in. slices. Place potatoes and apples in a 6-qt. slow cooker. In a small saucepan, mix butter, brown sugar and pie spice. Bring to a boil over medium heat; cook until blended, 1-2 minutes. Pour over potato mixture. Cook, covered, on low until potatoes are tender, 5-6 hours., With a slotted spoon, remove potatoes and apples to a bowl, reserving cooking liquid. Mash potato mixture, gradually adding enough reserved cooking liquid, if necessary, to reach desired consistency.

Steps:

• Beat sweet potatoes, milk and egg until smooth; add butter.
• Combine flour, oats, sugar, baking powder, spices and salt.
• Stir into sweet potato mixture just until blended.
• Divide batter evenly among paper-lined or greased muffin tins.
• Combine remaining ingredients and sprinkle on top, pressing tightly.
• Bake at 400F for 20-25 minutes.

Steps:

• Place the sweet potatoes in a Dutch oven; cover with water. Cover and bring to a boil; cook for 30 minutes or just until tender. Drain; cool slightly. Peel the potatoes and cut into 1/2-in. slices. Arrange half of the slices in a greased 13-in. x 9-in. baking dish. Top with the apples and remaining sweet potato slices. , In a small saucepan, bring the brown sugar, butter and apple juice to a boil, stirring constantly. Pour over potatoes and apples. Bake, uncovered, at 325° for 30 minutes or until apples are tender. Sprinkle with gingersnap crumbs. Bake 15 minutes longer.