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Sweet Potato Cornbread Muffins

Sweet Potato Cornbread Muffins have a center filled with creamy sweet potatoes.  Delicious combo. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Course: Side Dish
Cuisine: southern
Keyword: #sweetpotatocornbreadmuffins, sidedish
Servings: 6 stuffed muffins
Calories: 458kcal

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

  • Preheat oven to 400 degrees.
  • 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.
  • 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.
  • Reduce oven temp to 375. Bake 20-25 minutes or until muffins are golden brown and a knife inserted in center comes out clean.
  • While muffins are baking, prepare sweet potato filling.

Brown Sugar Sweet Potatoes

  • Wash and pat dry sweet potatoes. Peeling is optional. If not peeling, simply cut off dark spots.
  • 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.
  • Drizzle 1/4 of melted butter over slices. Flip over to coat both sides. Cover with foil.
  • After baking cornbread muffins, reduce oven temp to 350. Bake sweet potatoes for 15 minutes.
  • In a small bowl, combine remaining melted butter, brown sugar and nutmeg. Stir until brown sugar is dissolved.
  • Remove sweet potatoes from oven. Drizzle with butter and brown sugar mixture. Flip over sweet potatoes to coat both sides.
  • For soft texture, cover with foil. For firm texture, remove foil. Continue baking 15 minutes OR until tender.

Sweet Potato Cornbread Muffins

  • Allow muffins and sweet potatoes to cool.
  • Flip muffins over. Use a teaspoon to carefully remove center from bottom of each muffin. Scoop lightly to avoid touching top or sides. Save "scoop" to use as a plug.
  • Place a teaspoon of mashed sweet potatoes in center. Plug hole with "reserved scoop" removed from bottom of each muffin.
  • Flip each muffin over before serving.