Thanksgiving is just one week away, and I’m so excited. It’s always lovely to gather with friends and family to enjoy the day. When the extended family gets together, it’s a big group. Everyone brings a dish or two to share. This year all of the main dishes have been assigned so I decided to make a dessert. But I still wanted the dessert to be inspired by Thanksgiving. Sweet potato casserole is a Thanksgiving essential on many tables, especially in the south. Taking that as my inspiration, I created a delicious and unexpected dessert that everyone will enjoy: sweet potato muffins with toasted marshmallow icing.
The mellow sweetness of the sweet potato is a perfect harvest flavor. The slightly toasted marshmallow adds a bit of sweet whimsy to these muffins. There have already been rave reviews from my family for these sweet potato muffins. I am certain they will be a big hit at any Thanksgiving gathering.
For these fun sweet potato muffins, you will need:
- 2 cups mashed sweet potatoes
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- ½ cup canola oil
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs
- 1 teaspoon vanilla
Before you start making the muffins, you need to prepare the mashed sweet potatoes. You can use pureed sweet potatoes, I prefer fresh especially if they are from a local farmer’s market.
Nothing like fresh produce! Anyways, bake 2-3 large sweet potatoes either in the oven or microwave. Let them cool. Then peel off the skin, mash the sweet potatoes, and set aside.
To make the sweet potato muffins, preheat oven to 325° and then start with your dry ingredients.
In a large bowl sift together flour, cinnamon, baking soda, baking powder, and salt. I don’t have one of those crack sifters. So I use a mesh sieve and sift the flour by tapping it against my hand. I think it works just as well. 🙂 Stir the flour mixture a bit and set aside.
Next you need to cream the sugars together in another bowl.
Start out by blending the oil, sugar, and brown sugar together with an electric mixer. Next add the three eggs and beat together. Pour in the vanilla and stir until everything is thoroughly combined.
Pour the sugar mixture into the flour and mix together.
Once that is thorough mixed until smooth, add in the mashed sweet potatoes. Mix batter until the sweet potato is thoroughly mixed in. The batter is going to lumpy because of the sweet potato but that’s okay.
Grease two muffin tins with butter or cooking spray.
Spoon the muffin batter into the tins. You will want the tins about two-thirds full. Pop them in the 325° oven for 20-25 minutes or until a toothpick comes out clean when you poke it into the center of a muffin. Take them out and let them cool on baking racks.
Unfortunately the sides of my muffins got a bit burnt-ish. That will teach me to bake in cutesy, cheap muffin tins. Moral of the bake, invest in nice bakeware!
Anyways, time for the marshmallow icing. Homemade marshmallow anything is more than a bit intimidating but don’t worry. I was able to make this marshmallow icing on the first try.
The ingredients you need for the marshmallow icing are:
- 4 eggs whites
- ¾ cup of sugar
- ¼ cup of powdered (or confectioner’s) sugar
- ¼ teaspoon of cream of tartar
- A pinch of salt
- ½ teaspoon of vanilla (optional)
Other marshmallow icing recipes just have 1 cup of regular sugar. I choose to have a blend of sugar and powdered sugar because it tastes more like a marshmallow to me.
Start out by separating the whites from the yolks of four eggs. Whisk together egg whites, sugar, powdered sugar, cream of tartar, and salt in a glass bowl.
In a medium to large saucepan, fill about ¼th full with water and bring to a boil on the stove. Turn down the heat to medium-high heat and place glass bowl with mixture on top. Basically you are making a double boiler. 😀
Whisk the mixture continuously until the sugar is melted and it starts to get hot. This took me around 5 minutes. Test it with your finger: you want it warm but nowhere near scalding.
Take it off the heat. With either an electric hand mixer or standing mixer, whisk the marshmallow icing on high until mixture can hold stiff peaks. (See above) This takes quite a while but it produces fluffy, marshmallowy goodness.If you want to add vanilla, you can add it toward the end of the whisking when it’s getting stiffer.
To toast the marshmallow after you ice the muffins, put the muffins back in the muffin tins and preheat the oven to the broil setting.
Spoon the marshmallow fluff into a large plastic bag. Squish the marshmallow to one corner and cut off that corner. Then squeeze out the icing starting at the outside edge of the muffin and then spiral your way in.
After all your sweet potato muffins are marshmallowed, place under broiler to brown. I put the muffins for about 5-10 seconds then rotate the muffin tin and broil for another 5-10 seconds. Make sure you watch this very carefully! It will burn absurdly quickly.
Let them cool and enjoy!
I really love the fact that even with the marshmallow icing these sweet potato muffins are not overly sweet. If the marshmallow icing is a bit too finicky, you could drizzle these with maple syrup or roll in butter and brown sugar with cinnamon. Or these muffins are delicious on their own as well.
Please ignore the extra dark muffin bottom. I have learned to invest in quality cookware. As cute as those teal tins are, they are not the best for baking. Right now Heartland America has some great cookware sets available, like this Bella 10 piece ceramic cookware set.
This set is nonstick ceramic/aluminum with stay cool handles and glass lids. This is a great set that is not only quality but looks great too. Check it out today because stock is limited. So pick up this great set while you can and just in time for holiday cooking.
I better get back to holiday baking. Thanksgiving will be here in a flash. I hope you bake up these amazing muffins and share them with your family and friends. And remember you are always welcome at Home with Heartland.