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granolagina

sweet potato cups

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Ingredients

  • 2 large sweet potatoes, scrubbed and pricked several times with a fork
  • 4 ounces cream cheese, at room temperature
  • 2 tablespoons pure maple syrup
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • A handful of edible decorations – dried cranberries, dried bing cherries, pecans, etc

Details

Servings 10

Preparation

Step 1

Heat oven to 400˚F. Place sweet potatoes on a baking sheet and bake at 400˚F for 1 hour or until fork tender. Cut the sweet potaotes in half, scoop out the flesh with a spoon, and mash well in a large measuring cup. Place 2 cups mashed sweet potatoes in a large bowl and let mashed potatoes cool to room temperature, about 10 minutes.
Reduce oven heat to 350˚F. Place cream cheese, maple syrup, egg, vanilla extract, cinnamon, and salt in the bowl with the mashed sweet potatoes and stir well. Scoop batter evenly into 10 cups of a muffin tin lined with papers. Decorate your sweet potato cups with dried cranberries, dried cherries, and pecans (I made fun faces!). Bake cups for 30 minutes at 350˚F or until set (the tops will feel firm). Cool completely to room temperature and then place in the refrigerator for 30 minutes or until chilled. Makes 10 sweet potato cups.

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