Photo by Iuliia Nedrygailova
MAKES 16
1¼ cups granulated sugar
1¼ cups cooked, mashed sweet potatoes
1 stick unsalted butter, room temperature
2 large eggs, room temperature
1½ cups all-purpose flour
2 teaspoons baking powder
1¼ teaspoons cinnamon
¼ teaspoon salt
1 cup milk
½ cup raisins
½ cup chopped pecans
¼ cup fresh citrus juice (orange, lemon, lime or grapefruit)
1 cup confectioners’ sugar, sifted
Preheat oven to 400 F. Grease muffin cups or use paper liners.
Using a mixer, blend granulated sugar, sweet potatoes and butter until smooth. Add eggs, and blend well. In a separate bowl, sift together flour, baking powder, cinnamon and salt. On lowest mixer speed, add flour mixture alternately with milk to sweet potato mixture, stirring just to blend. Do not overmix. Fold in raisins and nuts. Spoon into muffin cups (fill cups only 2/3 full). Bake 25–30 minutes or until muffins test as done.
For glaze, mix citrus juice and confectioners’ sugar together in a bowl, stirring until sugar dissolves. Drizzle on warm muffins.
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Recipe tip
Why sift confectioners’ sugar?
Once a package of confectioners’ sugar has been opened, it can easily absorb moisture from the air and start to clump. You can remove those lumps by sifting the sugar, using either a mesh strainer or a kitchen sifter. You’ll get a smoother finish for your icing.