SWEET CUP RECIPES

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SWEET POTATO CUPCAKES | BETTER HOMES & GARDENS



Sweet Potato Cupcakes | Better Homes & Gardens image

Sweet potatoes aren't just for side dishes. Turn them into a delicious dessert with this quick and easy cupcake recipe.

Provided by Better Homes & Gardens

Prep Time 45 minutes

Yield 24 cupcakes

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
1 cup butter, softened
1?½ cups sugar
3 eggs
1 ounce vacuum-packed sweet potatoes (unsweetened), mashed
½ teaspoon vanilla
1 Cream Cheese Frosting, below
Finely shredded orange peel

Steps:

Nutrition Facts : Calories 400 calories, CarbohydrateContent 60 g, CholesterolContent 71 mg, FatContent 17 g, FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 10 g, SodiumContent 210 mg, SugarContent 48 g

BAKED SWEET POTATO EGG CUPS - SKINNYTASTE



Baked Sweet Potato Egg Cups - Skinnytaste image

Baked Sweet Potato and Egg Cups are a delicious and nutritious breakfast made with grated sweet potatoes, eggs and spices baked in a muffin tin.

Provided by Gina

Categories     Breakfast    Meal Prep

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 8

Olive oil spray
2 1/2 cups peeled and grated (on large holes sweet potatoes (about 1 8-ounce potato))
2 teaspoons chopped fresh thyme leaves
1 teaspoon onion powder
1/2 teaspoon kosher salt (plus more to taste)
1/8 teaspoon black pepper (plus more to taste,)
1 ounce finely grated Pecorino cheese (2 teaspoons reserved)
6 large eggs

Steps:

  • Preheat over to 375°F. Spray a 6-cup non-stick muffin tin with oil spray and set aside.
  • Toss grated sweet potato, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, onion powder and pecorino cheese (except for reserved 2 teaspoons) together in a mixing bowl to combine.
  • Divide potato mixture evenly into six portions (about 1/4 cup plus 1 tablespoon) and place each in a prepared muffin cups.
  • Press mixture into the bottom and up along the sides of each cup to form a well making certain there are no open gaps.
  • Spray the insides of the potato wells with olive oil spray. Transfer to oven and bake for 8 minutes.
  • Remove muffin tin from oven, gently press the bottoms of the sweet potato cups and crack an egg into each.
  • Return tin to the oven and bake until white are set and yolk are cooked, 12 minutes for runny eggs, 14 for slightly hardened yolks.
  • Let sit one minute before carefully removing using an off set spatula.
  • Sprinkle with remains remaining pecorino and more salt and pepper to taste if desired.

Nutrition Facts : ServingSize 1 egg cup, Calories 132 kcal, CarbohydrateContent 10 g, ProteinContent 8 g, FatContent 6.5 g, SaturatedFatContent 2.5 g, CholesterolContent 190.5 mg, SodiumContent 207 mg, FiberContent 1 g, SugarContent 2 g

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