A savory muffin filled with creamy melting cheese, subtly sweet, sweet potato and fresh rosemary — it doesn’t get much better!Yet another thing they didn’t teach me in culinary school — baking soda will turn a purple potato into a green potato. As you may already know, I’m a chef, not a scientist, so here’s a bit more on that. 😉
When I put these muffins in the oven, they were purple — so imagine my surprise when I pulled them out, and they were green.
Here’s the deal, it doesn’t matter what color they are because they’re so delicious! They have a light, soft texture with a creamy potato vibe. Add to that, melting Gruyère, which has a wonderful nutty taste, and the lovely earthy, pine-like flavor of rosemary. They’re amazing served warm, with or without butter. And they’re divine along side cozy brisket stew.For this recipe I used the gorgeous Stokes Purple Sweet Potatoes from Frieda’s. Here are a couple more of my favorite recipes in which they are the star — and purple!
- 1 cup peeled, cooked, and mashed purple sweet potato (from about 1 small-medium sized potato -- see notes)
- ⅓ cup buttermilk
- 2 large eggs
- ½ cup olive oil
- 1 tablespoon granulated sugar
- ¾ teaspoon sea salt
- 1⅓ cup all-purpose flour
- 1½ teaspoons baking soda
- 1 cup grated Gruyère cheese, divided (1/3 top)
- 1 tablespoon plus ½ teaspoon finely chopped, fresh rosemary
- 2 tablespoons unsalted butter, softened to room temperature
- Preheat the oven to 350 degrees F, and adjust a rack to the center. Line a muffin tin with 12 paper cups. Set aside.
- In a large mixing bowl, combine the mashed sweet potato (see notes on how to mash the potato), buttermilk, eggs, oil, sugar and salt. Mix until smooth -- you can use an electric mixer if that's easier.
- Add the flour and baking soda and mix only until it's incorporated.
- Fold in ⅔ cup of the grated cheese and the rosemary.
- Fill each paper muffin cup about ¾ the way up with the batter.
- In a small bowl, mix the softened butter with the remaining ⅓ cup of grated cheese and then evenly distribute this on top of each batter-filled cup.
- Bake in the preheated 350 degree F oven until the muffins are set and becoming golden, 20 to 25 minutes.
- Let them cool for at least 10 minutes before serving.
This is not a sponsored post. Frieda’s sent me Stokes Purple Sweet Potatoes for recipe testing and I love them!