Big E shares a secret weapon
Eric Austin's Sweet Potato Corn Muffins can help tide your soul food cravings until you make it to Bourbon Street Steakhouse...
Sweet Potato Corn Muffins Reprinted from Big E's blog
For the filling: 2 large yams (sweet potatoes) peeled - medium diced 1 cup brown sugar 4 teaspoons (unsalted) butter - melted 1 pinch (Kosher) salt 1/2 teaspoon cinnamon 1 teaspoon vanilla extract 2 medium eggs (beaten)
Step 1: In a large pot boil the diced sweet potatoes until done - fork tender. Let cool and place in a large mixing bowl.
Step 2: Add all other ingredients and mix well with electric beaters or mixer. Set aside until ready for use.
For the muffins, follow the box directions of your favorite corn muffin recipe (I use Jiffy without shame) which requires 1 egg and 1/3 cup of milk (whole) for every box. For this recipe you will need three boxes (3 for $.99) Yeah, you know what I'm talking about;)
Editor's Note: When I get to this point in the recipe, I can't help but think, 'Wait a second? A French-trained chef okays Jiffy, the 1950s housewife favorite blue-box shortcut?' Cool. I usually have a few boxes on hand because they can also be used to make amazing cornmeal pancakes, which makes me wonder, might sweet potato corn pancakes be even better than sweet potato corn muffins? In any case, here's the rest of the recipe:
After the muffin batter is made, combine with the sweet potato filling. Bake in muffin tins, yields about 18 muffins.
P.S. Make some Honey Butter by adding 2 parts softened butter to 1 part honey and whip well with an electric beater until light and sweet.
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