Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

"Big E's" Sweet Potato Corn Muffins




Source of Recipe


Eric Austin, "Big E's Soul Food"


List of Ingredients




3 Boxes Jiffy Corn Muffin Mix
3 Large Eggs
2/3 Cup Heavy Cream
1/6 Cup Water
1 Tbls. Melted Butter
1 Cup Sweet Potato Pie Filling (see sweet potato filling recipe)


Sweet Potato Pie Filling:
3 Large Fresh Yams
3 Eggs
2 C Sugar
1 tsp. Vanilla Extract
2 tbls. Cinnamon
1 Stick Melted Butter

Recipe



Combine all ingredients in a mixer and mix until well combined. Do not overmix. In a greased muffin tin, add batter completely to the top so that muffin can crown over when baking. Bake at 400 Degrees until golden brown on top. Remove from oven let stand 10 minutes before service. Store batter in cooler until ready for use. This batch yields approx. 24 medium size muffins.




Sweet Potato Pie Filling:
Bring a large pot of water to boil and add the peeled and quartered yams. Boil until tender and drain. In a mixing bowl add yams, beaten eggs, sugar, vanilla, cinnamon, butter and mix well until all of the ingredients are incorporated well, adding more or less of something to taste. This should fill a nine-inch piecrust, frozen or fresh.