Ingredients
- Vegetable oil for greasing muffin cups, plus 1/4 cup
- 3 slices bacon
- 3/4 cup all-purpose flour
- 1 1/2 cups yellow cornmeal
- 2 teaspoons baking powder
- 1 tablespoon sugar
- Pinch salt
- 1 egg, slightly beaten
- 1 cup mashed sweet potato
- 1/2 cup buttermilk, plus more as needed
Directions
Preheat the oven to 350 degrees. Grease 12 standard muffin cups and place in the oven to heat. In a skillet, cook the bacon until crisp. Drain on paper towels, crumble, and set aside in a bowl. In a large bowl, stir the flour, cornmeal, baking powder, sugar, and salt together. In a medium bowl, mix the egg, oil, sweet potato, and 1/2 cup buttermilk together. Stir the wet ingredients into the dry ingredients just until blended; the batter should be slightly lumpy. Add another 1 to 2 tablespoons of buttermilk if the dough seems too stiff. Gently fold in the bacon. Spoon into the prepared muffin cups. Bake for about 25 minutes, or until the muffins are browned.
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By cupcake absolute
Near Yorktown,VA.
on December 24, 2010
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Nothing in the South is more Iconic than a Sweet Potato Biscuit. This is so 'easy peasy' and just as delicious with less 'work'. Treat dough lightly. Try not to develope gluten. Not making a loaf of Bread!Rather have these baking in the oven, then fretting over tough biscuits Any Day, Taste so Good. A staple for fresh vegetables.
By lidia324
Bethel, CT
on June 16, 2009
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this recipe is NOT good. the muffins were dense, gritty, flavorless, and so yucky. do not make these- just find a new recipe or buy a box of corn muffin mix (where you just add milk & eggs. sorry whoever invented this recipe- but its really really bad.
By bstrang_10748828
grimes, IA
on July 16, 2008
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These muffins had little flavor and were very dense. they were a waste of time and food! I added the extra 2 tbs of butter milk and the batter still seemed dense!
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