Sweet Potato Stuffed Cornbread Muffins

EDITOR’S NOTE (November 14, 2019):   Added mini marshmallows as an optional ingredient (garnish) and new photos.  Updated instructions with a lovely serving suggestion.

I created this recipe by stuffing Brown Sugar Sweet Potatoes in the center of Jiffy Cornbread Muffins.  

My hearty muffins combined with mashed sweet potatoes are amazing!  Pairs well with Smoky Collard Greens.

To make a lovey presentation, top with toasted marshmallows and serve in a dessert bowl or glass.

Looks and tastes fabu-licious!

Enjoy!

Print Recipe

Sweet Potato Stuffed Cornbread Muffins

Sweet cornbread muffins stuffed with brown sugar sweet potatoes are surprisingly delicious. Serve as a side or for dessert. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.

Course

Side Dish

Cuisine

southern

Prep Time

1 hour

Cook Time

1 hour

Servings

stuffed muffins

Ingredients

Jiffy Cornbread Muffins

• 1 cup self-rising white cornmeal mx, sifted
• 1/2 cup self-rising flour, sifted See recipe notes for all-purpose flour.
• 1/4 cup corn muffin mix
• 2 tablespoons sugar (optional) I suggest using sugar for this recipe.
• 2 eggs, beaten
• 1 cup buttermilk
• vegetable oil cooking spray Or use vegetable oil to grease muffin tin.

Brown Sugar Sweet Potatoes

• 3 orange-fleshed sweet potatoes
• 1/2 cup (1 stick) unsalted butter
• 1/4 cup dark brown sugar, packed
• 1/4 teaspoon nutmeg
• mini marshmallows for garnish (optional)

Course Side Dish Cuisine southern Prep Time 1 hour Cook Time 1 hour Servings stuffed muffins Ingredients Jiffy Cornbread Muffins 1 cup self-rising white cornmeal mx, sifted 1/2 cup self-rising flour, sifted See recipe notes for all-purpose flour. 1/4 cup corn muffin mix 2 tablespoons sugar (optional) I suggest using sugar for this recipe. 2 eggs, beaten 1 cup buttermilk vegetable oil cooking spray Or use vegetable oil to grease muffin tin. Brown Sugar Sweet Potatoes 3 orange-fleshed sweet potatoes 1/2 cup (1 stick) unsalted butter 1/4 cup dark brown sugar, packed 1/4 teaspoon nutmeg mini marshmallows for garnish (optional)

Instructions

Cornbread Muffins

1. Preheat oven to 400 degrees.
2. In medium-sized mixing bowl, combine cornmeal mix, flour, sugar, beaten eggs, and buttermilk. Stir until batter is smooth. Set aside 10 minutes so muffins will form a round top while baking.
3. Thoroughly grease bottom and sides of a 6-cup muffin tin with vegetable oil cooking spray or grease each cup with 1/2 teaspoon vegetable oil.
4. Reduce oven temp to 375. Bake 20-25 minutes or until muffins are golden brown and a knife inserted in center comes out clean.
5. While muffins are baking, prepare sweet potato filling.

Brown Sugar Sweet Potatoes

1. Wash and pat dry sweet potatoes. Peeling is optional. If not peeling, simply cut off dark spots.
2. Slice whole sweet potatoes into circles (or wedges if preferred). Should be at least 1/4" thick. Arrange slices in a single layer on bottom of un-greased baking dish. Set aside.
3. Drizzle 1/4 of melted butter over slices. Flip over to coat both sides. Cover with foil.
4. After baking cornbread muffins, reduce oven temp to 350. Bake sweet potatoes for 15 minutes.
5. In a small bowl, combine remaining melted butter, brown sugar and nutmeg. Stir until brown sugar is dissolved.
6. Remove sweet potatoes from oven. Drizzle with butter and brown sugar mixture. Flip over sweet potatoes to coat both sides.
7. For soft texture, cover with foil. For firm texture, remove foil. Continue baking 15 minutes OR until tender.

Stuff Cornbread Muffins

1. Allow muffins and sweet potatoes to cool.
2. Flip muffins over. Use a teaspoon to carefully remove center without touching top or sides. Save to use as a plug.

   
3. Place a teaspoon of mashed sweet potatoes in center. Plug hole with piece of bottom crust.

   
4. Flip over and serve muffins as a side dish or dessert.

Recipe Notes

SERVING SUGGESTION

Place stuffed muffins in muffin tin. Cover with mini marshmallows. Place under broiler for 30 seconds or until golden brown. Watch closely to prevent burning. Serve in a dessert glass or bowl. Cover with sprinkles if desired.