Description
These Super Cinnamon Sweet Potato Puffs. Are a heavenly blend of sweet potatoes. Rich cinnamon brown sugar honey butter. And just the right amount of brown sugar. Baked to golden perfection. They offer a sweet and savory treat. Thatβs perfect for any meal. Especially holiday gatherings. The first time I made these. My family couldnβt stop raving about them. The creamy texture. And warm cinnamon flavor. Make them irresistible. Theyβre not just a side dish. Theyβre a showstopper!
Ingredients
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
β c Fresh Churned Cinnamon Brown Sugar Honey Butter
4 tablespoons packed brown sugar
3 eggs, beaten
Instructions
Prepare the Sweet Potatoes: Boil the sweet potatoes in a large pot of water until they are tender. About 20 minutes. Drain and let them sit for 10-15 minutes. To dry out a bit.
Preheat Oven: Preheat your oven to 425Β°F.
Mix Ingredients: In a large bowl, mash the sweet potatoes with the cinnamon honey butter, brown sugar, and beaten eggs until smooth and well combined.
Fill Muffin Tin: Grease a muffin tin. Divide the sweet potato mixture evenly among the wells.
Bake: Bake for 15-20 minutes. Until the tops are golden and slightly crispy. Let them cool for a few minutes. Before carefully lifting them out of the tin with a knife.
Serve: Serve warm. And enjoy the sweet, cinnamony goodness!
Notes
To make this recipe gluten-free. Ensure that all your ingredients. Are certified gluten-free. Most of the ingredients in this recipe. Are naturally gluten-free. But itβs essential to check the labels. Especially for the cinnamon honey butter. And any spices or flavorings. To avoid any hidden gluten. Using a certified gluten-free brown sugar. And ensuring no cross-contamination in your kitchen. Will help make this dish safe. For those with gluten sensitivities. Or celiac disease. Enjoy these sweet. And spicy puffs. Without worry!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
