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cream cheese filled sweet potato muffins

sokygal avatar
Recipe by
Teresa G.
@sokygal
Here, KY

I needed a dessert for my husband's supper and I had a leftover baked sweet potato from the night before, so I came up with this little gem. The muffin is very moist and sweet and the cream cheese filling has a little tang of lemon juice. Delicious! I had one for breakfast, too (Sshhhh, don't tell anyone!) They ARE similar to a cheese danish after all. :-)

yield 12 serving(s)
prep time 40 Min
cook time 25 Min
method Bake

Ingredients For cream cheese filled sweet potato muffins

  • FILLING:
  • 1 - 8 oz. pkg
    cream cheese, softened
  • 1/3 c
    granulated sugar
  • 1 lg
    egg
  • 1/2 tsp
    pure vanilla extract
  • 1/2 tsp
    lemon juice (may use bottled)
  • SWEET POTATO BATTER:
  • 1/2 c
    butter or margarine, softened
  • 1 c
    granulated sugar
  • 2 lg
    eggs
  • 1 c
    sweet potatoes, cooked or canned (drained well)
  • 1/4 c
    all purpose flour
  • 1/2 tsp
    baking soda

How To Make cream cheese filled sweet potato muffins

  • 1
    Place oven rack in middle position and preheat oven to 350ºF.
  • 2
    Lightly grease muffin tin or use cupcake liners.
  • 3
    Make the filling first: Use electric hand-mixer to beat cream cheese with 1/2 cup sugar, until lightened and rather fluffy (about 3 minutes.)
  • 4
    Add egg, vanilla and lemon juice; beat until well blended. Set aside. Wash beaters.
  • 5
    Make the sweet potato batter: In mixing bowl, combine butter and sugar; use electric hand-mixer to beat until light and fluffy.
  • 6
    Add eggs; beat well.
  • 7
    Add sweet potatoes and mix well.
  • 8
    In a small bowl, combine flour and soda; add to creamed mixture; use a spatula or wooden spoon to blend just enough to moisten dry ingredients.
  • 9
    Spoon into prepared muffin tins to 1/2 full.
  • 10
    Use a spoon to make a depression in the center of each to form a "nest" or "well."
  • 11
    Spoon about 1/2 tablespoon of cream cheese mixture into each "well." (If there is any left over, you may add a little more to each muffin.)
  • 12
    Bake in preheated oven at 350ºF for 25 minutes.
  • 13
    Remove from oven and allow to rest 5-6 minutes then run a knife around each muffin to loosen from pan. The cream cheese middle will settle and sink a bit as they cool.
  • 14
    Serve at room temperature or cold. Store and refrigerate in an airtight container.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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