Recipe of the Week


Prep Time: 1 Hour
Yields: 2 Dozen

Ingredients for Muffins:
1 pound Evangeline sweet potatoes, peeled and cut into (1-inch) cubes
1 cup coarsely chopped pecans
⅔ cup orange juice
1 tsp vanilla extract
3 cups flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp baking soda
½ tsp ground nutmeg
¼ tsp salt
2 cups sugar
1 cup butter, softened
4 large eggs
Cream Cheese Frosting (See recipe below)

Method for Muffins:
Preheat oven to 350°F. Spread pecans evenly onto a small baking sheet in a single layer. Bake 8–10 minutes or until lightly toasted, stirring once after 4 minutes. Remove from oven and set aside. Place potatoes in a large stockpot and cover with 1 inch of water. Bring to a rolling boil over medium-high heat and cook 15–20 minutes or until potatoes are fork-tender. Remove from heat and allow to cool slightly. Discard any remaining liquid. Using a fork, mash potatoes and transfer to a large mixing bowl. Add orange juice and vanilla extract then whisk to combine. Set aside. In a separate bowl, combine flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside. Using an electric mixer, beat sugar and butter on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Fold in toasted pecans. Place foil baking cups in muffin pans and coat with nonstick cooking spray. Spoon batter into cups, filling each cup two-thirds full. Bake 28–30 minutes or until a wooden pick inserted into center comes out clean. Remove immediately from pans and cool 1 hour. While muffins are cooling, prepare Cream Cheese Frosting. Spread muffin tops evenly with Cream Cheese Frosting and enjoy.

Ingredients for Cream Cheese Frosting:
1 (8-ounce) package cream cheese, softened
½ cup butter, softened
1 (16-ounce) package powdered sugar, sifted
1 tsp vanilla extract

Method for Cream Cheese Frosting:
In a large mixing bowl, beat cream cheese and butter using an electric mixer until fluffy. Gradually add powdered sugar, beating on low speed until well blended. Add vanilla and beat until well combined.

print this page >>

Return to Main Site >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295