*Gluten Free* Sweet Potato Corn Muffins!

The perfect mash up for thanksgiving! Cornbread and Sweet Potatoes. Plus the added bonus that they are gluten free. And can easily be made sugar free for those that prefer a less sweet corn muffin, or need to watch their sugar!

Here are some things you'll need to make these Sweet Potato Corn Muffins!

For the Corn Muffin

• 3 Cups Yellow Corn Meal
• 2 Cups of Sweet Potato Mash (2 Large Sweet Potatoes, 3 if they are smaller)
• 3 Eggs
• 1 Teaspoon Salt
• 1Teaspoon Baking Soda
• 3 Teaspoons Baking Powder
• 1 Cup Sour Cream
• 1 Cup Water
• 4 Tablespoons Butter, Melted
• 1/4 Cup Sugar (Optional, the sweet potatoes give it a natural sweetness, but my family and I prefer a sweeter corn muffin so I added the sugar to my batch!)

Equipment

• Cutting Board
• Knife
• Large Sauce Pot
• Large Bowl
• Small Bowl
• Whisk
• Spatula
• Fork
• Spoon
• Measuring Cups
• Measuring Spoons
• Cupcake Pan
• Cupcake Liners

• First thing you need to do is get those sweet potatoes cooked so you can make your sweet potato mash.

• Rinse off your sweet potatoes, grab your knife and cutting board and then trim off the ends and cut the potatoes in half.
• Place the potatoes in a large sauce pot filled with water and put them on the stove top, medium-high heat.
• Bring to a boil, then let simmer for a good 20-30 minutes until the potatoes are soft and easy to mash.
• Strain and let the potatoes cool while you gather your other ingredients.

Put all the dry ingredients into your large bowl and whisk them together until combined.

• Now that your other ingredients are gathered and your sweet potatoes have cooled down a bit, you can make your mash.
• Remove the skin from the potatoes. It should be real easy to just pinch and peel off at this point.
• Next, use a fork to mash the potatoes. Some small chunks are ok, it makes for yummy sweet potato chunks in the muffins.
• You will need 2 Cups of Sweet Potato mash. 1 Potato was roughly 1 Cup of mash for me but that may all depend on the size potatoes you buy. So I suggest making an extra potato to be safe.

Combine the dry, wet, and sweet potato mash together in your large bowl and stir until evenly mixed. The batter will be a little gritty with the corn meal, but that's normal.

I used a standard cupcake pan and liners to portion my batter. Fill the liners up almost to the tops. This batter doesn't rise a whole lot so if you want taller muffins fill those babies up good!
Then bake at 350F for 12-15 minutes or until golden brown.

After they are done baking let them cool and then enjoy! Or serve warm, cause yum!