Oh My Sweet Potato!

I had 4 sweet potatoes left over from the holiday family food fests.  Tomorrow is breakfast Sunday at our church, Kaufman County Christian Center, and I set about finding a recipe that would use up my sweet potatoes.  I came across different casseroles, hashes, and other interesting things but a muffin recipe caught my eye.  A cinnamon sweet potato muffin recipe.  Who doesn't love a good ole sweet yummy muffin?  I can tell you I do!  I've actually eaten 3 of these tonight & I must get out of the kitchen before I turn orange.  I haven't even added the glaze yet & these are delicious!

Cinnamon Sweet Potato Muffins Recipe

Ingredients

• 2 cups self-rising flour
• 2 cups sugar
• 2 teaspoons ground cinnamon
• 1 egg
• 2 cups cold mashed sweet potatoes (without added butter or milk)
• 1 cup canola oil
• GLAZE:
• 1 cup confectioners' sugar
• 2 tablespoons plus 1-1/2 teaspoons 2% milk
• 1-1/2 teaspoons butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Directions

• In a small bowl, combine the flour, sugar and cinnamon. In another bowl, whisk the egg, sweet potatoes and oil. Stir into dry ingredients just until moistened.
• Fill greased muffin cups two-thirds full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, combine glaze ingredients; drizzle over warm muffins. Yield: 2 dozen.