Best Pineapple Sweet Potato Muffins Louisiana Recipes

PINEAPPLE SWEET POTATO MUFFINS (LOUISIANA)

Steps:

• Preheat oven to 375 degrees F.
• In a medium bowl, combine sweet potatoes, pineapple, orange zest, eggs & sugar, stirring until well combined, then stir in walnuts.
• In a large bowl, whisk together the flour, baking powder, baking soda & salt, then pour wet ingredients into the dry ingredients & fold until dry ingredients are JUST moistened.
• Spray muffin tins with nonstick cooking spray, then spoon 1/4 cup of the batter into each cup, & if there isn't enough batter, put a small amount of water in the empty cups.
• Bake 16-20 minutes, then cool slightly & serve.

PINEAPPLE SWEET POTATO CASSEROLE WITH MARSHMALLOWS

Steps:

• Place sweet potatoes in a large kettle and cover with water; bring to a boil. Boil gently until potatoes can easily be pierced with the tip of a sharp knife, 30-45 minutes. Drain; cool slightly., Preheat oven to 350°. Peel potatoes and place in a large bowl with butter and sugar; mash. Add pineapple, eggs, vanilla, nutmeg and salt; stir to combine., Spoon into a greased 2-qt. baking dish. Top with marshmallows. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes.

DELICIOUS SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
• Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.

CHEF JOHN'S SWEET POTATO MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffins tins with paper muffin liners. Spray with non-stick cooking spray.
• Whisk flour, baking powder, cinnamon, salt, baking soda, ground ginger, and nutmeg together in a mixing bowl.
• In a separate bowl, whisk eggs, white sugar, and brown sugar together until mixture gets light and foamy, about 2 minutes. Pour in vegetable oil and melted butter; whisk together thoroughly. Add mashed sweet potatoes and chopped pecans. Add dry ingredients. Whisk together until dry ingredients disappear into the batter, about 1 minutes. Let batter set for 10 minutes before filling muffin cups.
• Fill muffin cups about 3/4 of the way to the top. Sprinkle tops with pecans and a pinch of demerara sugar.
• Bake until a bamboo skewer inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in pan about 10 minutes; transfer muffins to a cooling rack to cool completely.

CHRISTIANA CAMPBELL'S TAVERN'S SWEET POTATO MUFFINS

Steps:

• Have all ingredients at room temperature.
• Cream butter, sugar and sweet potatoes until smooth.
• Add eggs.
• Blend all four ingredients well.
• Sift flour, baking powder and spices and add alternately with milk to egg batter.
• DO NOT OVER MIX.
• Fold in nuts and raisins last.
• Sprinkle a little cinnamon-sugar on top before baking.
• Bake in greased muffin tins (I use mini muffin tins) at 400° for 25 minute.
• or until done.
• 2 dozen regular muffins.
• (These can be frozen and reheated).

PINEAPPLE SWEET POTATO SOUFFLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash sweet potatoes in a large bowl. Stir in the brown sugar, 1/4 cup softened margarine, 3 eggs, vanilla extract, and milk. Beat until fluffy. Pour into prepared baking dish. Mix flour, 1/4 cup melted margarine, pineapple, white sugar, and 1 egg together in a bowl. Spoon over the sweet potato mixture.
• Bake in the preheated oven until golden brown, about 40 minutes.