# What You Need:
→ Sweet Potato Muffins
01 - 1 cup cooked and mashed sweet potato (from about 1 medium sweet potato)
02 - 1 cup all-purpose flour
03 - 1/2 cup brown sugar
04 - 1 teaspoon baking powder
05 - 1/4 teaspoon baking soda
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon salt
09 - 2 large eggs
10 - 1/4 cup vegetable oil
11 - 1 teaspoon vanilla extract
→ Cream Cheese Filling
12 - 4 ounces cream cheese, softened
13 - 2 tablespoons powdered sugar
14 - 1/2 teaspoon vanilla extract
→ Assembly
15 - 4 wooden skewers
16 - Ground cinnamon or powdered sugar for dusting (optional)
# How to Make:
01 - Preheat oven to 350°F. Lightly grease mini muffin tin or line with mini muffin papers.
02 - In a large mixing bowl, whisk together all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
03 - In a separate bowl, thoroughly mix mashed sweet potato, eggs, vegetable oil, and vanilla extract until smooth.
04 - Add wet mixture to dry ingredients and stir just until combined. Avoid overmixing for tender muffins.
05 - Spoon batter into prepared mini muffin tin, filling each cavity about three-quarters full. Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Transfer muffins to a wire rack to cool completely.
06 - Meanwhile, beat softened cream cheese, powdered sugar, and vanilla extract with an electric mixer or whisk until smooth and fluffy.
07 - Once muffins are cool, slice each mini muffin horizontally in half. Pipe or spread a small amount of cream cheese filling onto the bottom half of each muffin and replace the top to create a sandwich.
08 - Carefully thread four filled mini muffins onto each wooden skewer.
09 - Lightly dust skewered muffins with ground cinnamon or powdered sugar before serving, if desired.
