Crispy Sweet Potato Chip Muffins
Mouthwatering Sweet Potato Chip Muffins Packed with Sweet Potato Paste!
Sweet potatoes are a great addition to a healthy diet! If you’re craving something delicious while trying to stay healthy, these Sweet Potato Chip Muffins, made with a generous amount of sweet potato filling and topped with homemade crispy sweet potato chips, might be your new go-to treat. They offer a delightful texture contrast and a comforting sweetness, perfect for a satisfying snack. Let’s bake these delightful muffins together!
Muffin Ingredients (Makes 6 Muffins)- 130g Cake flour (Low-gluten flour)
- 100g Unsalted butter, softened at room temperature
- 80g Sugar
- 2g Salt
- 2 Large eggs, at room temperature
- 3g Baking powder
- 20ml Milk
- 3 Sweet potatoes (for mashing)
- 10g Prickly pear powder (for color)
Sweet Potato Chip Ingredients- 1 Sweet potato (for thin slicing)
- 150ml Canola oil or vegetable oil
- A little sugar (for dusting on chips)
- 1 Sweet potato (for thin slicing)
- 150ml Canola oil or vegetable oil
- A little sugar (for dusting on chips)
Cooking Instructions
Step 1
Let’s start by gathering all the ingredients you’ll need to make these delicious Sweet Potato Chip Muffins. This recipe yields 6 muffins.
Step 2
First, thoroughly wash 3 sweet potatoes. Steam them until very tender, or cook them in the microwave until soft. For the remaining 1 sweet potato, wash it clean but do not cook it. Slice it into very thin rounds while still raw. These slices will be transformed into crispy sweet potato chips!
Step 3
Separate the thinly sliced raw sweet potato rounds so they don’t stick together, and soak them in cold water for about 30 minutes. This step removes excess starch, which is key to achieving extra crispiness when frying.
Step 4
While the sweet potato slices are soaking, peel the 3 cooked sweet potatoes. Once slightly cooled, mash them thoroughly with a fork or a potato masher until smooth and lump-free. This will be your sweet potato filling.
Step 5
Now, let’s prepare the muffin batter. In a mixing bowl, place 100g of unsalted butter that has been softened at room temperature for at least 1 hour. Cream the butter using a whisk or electric mixer until it’s smooth and fluffy. Preheat your oven to 170°C (340°F) for about 20 minutes.
Step 6
Add 80g of sugar and 2g of salt to the creamed butter. Mix well with the whisk until no white streaks of sugar or salt are visible, and the mixture is light in color and creamy.
Step 7
To prevent the batter from curdling, ensure your 2 large eggs are also at room temperature (left out for at least 1 hour). Add the eggs one at a time, whisking vigorously after each addition until fully incorporated. This helps create a smooth, emulsified batter.
Step 8
Now it’s time to add the dry ingredients. Sift together 130g of cake flour, 3g of baking powder, and 10g of prickly pear powder into the batter. The prickly pear powder will give the muffins a beautiful pink hue, complementing the sweet potato wonderfully. Gently mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can lead to tough muffins.
Step 9
For an even more tender muffin, add 20ml of milk. Switch to a rubber spatula and gently fold everything together until the batter is uniform and smooth. The batter should be thick but pourable, not too stiff or too runny.
Step 10
Voila! Your beautiful pink muffin batter, with a lovely sheen, is ready! It looks so appealing. Transfer the batter into a piping bag for easy filling of muffin liners. If you don’t have a piping bag, a spoon will work just fine.
Step 11
The 30 minutes of soaking time for the sweet potato slices have flown by! The starch has been sufficiently removed. Lay out some paper towels on a plate, place the drained sweet potato slices on top, and gently pat them dry. Removing as much moisture as possible is crucial for frying crispy chips.
Step 12
While the sweet potato chips are being prepared, let’s fill the muffin liners. Fill each muffin cup about 2/3 full with the batter. Leave the center empty to make space for the sweet potato filling. Piping a slightly hollow center as shown in the picture makes it easier to add the paste.
Step 13
Now, generously spoon the mashed sweet potato filling into the hollow center of each muffin. Try to keep the filling concentrated in the middle, so it doesn’t spill over the sides of the batter.
Step 14
Next, pipe more batter over the sweet potato filling, covering it completely. Fill the muffin cups to about 80% capacity. Once filled, gently tap the muffin tin on the counter 2-3 times to release any large air bubbles from the batter, ensuring a smoother top. Bake in the preheated 170°C (340°F) oven for 20 minutes.
Step 15
While the muffins are baking, let’s make the sweet potato chips. Pour 150ml of canola or vegetable oil into a pot. Heat the oil over medium-low heat until it reaches about 160-170°C (320-340°F) – you can test this by inserting a wooden chopstick; if bubbles form around it, the oil is ready. Carefully add all the drained sweet potato slices to the hot oil. Fry for about 5-10 minutes, stirring occasionally with chopsticks or tongs to ensure even cooking and prevent sticking. Keep the heat on medium-low to avoid burning.
Step 16
Ta-da! Golden, crispy sweet potato chips are ready! For an extra touch of sweetness, I sprinkled a little sugar over the hot chips. Transfer the fried chips to a plate lined with paper towels to absorb any excess oil. The sugar helps make them even crispier and sweeter.
Step 17
After 20 minutes in the oven, your beautiful sweet potato muffins have baked to perfection! Once out of the oven, artfully arrange the crispy, homemade sweet potato chips on top of each warm muffin.
Step 18
With the gentle pink hue from the prickly pear powder, these Sweet Potato Chip Muffins are a feast for the eyes! While a plain sweet potato muffin is lovely, topping it with crispy chips elevates it to a visually stunning and adorable dessert. It’s a treat for both the eyes and the palate!
Step 19
The homemade sweet potato chips were incredibly crisp and delicious! Inside, the moist and sweet potato mash provides a soft, comforting contrast. The combination of crispy chips and tender muffin with sweet potato filling is truly divine!
Step 20
This recipe for Sweet Potato Chip Muffins, featuring a vibrant color from prickly pear powder and a delightful crunch from homemade chips, is a wonderful treat. If you’re on a diet and craving something special beyond plain sweet potatoes, why not try these muffins? Remember, moderation is key for a healthy lifestyle! These muffins are absolutely delicious – a true ‘honey taste’! If you have the chance, be sure to make them. Share the sweetness with your loved ones!
