Yes, I know – I shouldn’t have…BUT I DID!
I made Sweet Potato Muffins with Maple Glazed Bacon and Maple Buttercream Icing!
….and I just can’t bring myself to apologize for it. 😉
I could say, “Well, after all, it’s Fall” or I could talk about how October is here and it’s the perfect time of year to make anything with Sweet Potatoes, Maple Syrup all glazed over crispy Bacon and indulge in Buttercream icing laced with more Maple Syrup.
AND why not talk about all that?!? The words gorgeous and indulgent come to mind when I see them perched on my plate with that “come hither” look!
These dreamy muffins are completely worth a face-plant!
A year ago, you could not get me to eat, let alone make anything sweet that included bacon. I had a “what’s all the hype about” going on in my head and refused to give in. After all, bacon is for breakfast not dessert.
Oh how foolish I was! Now, it’s short of an obsession for me to include bacon as part of a dessert. I love the salty sweet taste of um well … salty and sweet, always have. But it wasn’t until this past summer that I started topping my sweets with meaty bacon! It’s a love story at best and I’m so glad I caved in, HA!
The sweet potato muffin itself gives just the right balance to the Maple Buttercream and Maple Glazed Bacon. It’s rich, but not that sickening sweet rich…dare I say it’s a perfect balance?! Yes, I do.
One of the things I really love about this recipe, is that it can double as a breakfast muffin by simply not topping it with the Maple Buttercream or Bacon. In fact, I made half of mine without the gorgeous toppings and warmed the plain muffins up for breakfast the next morning – they were so good and tasty. Highly recommend it!
So make them for Breakfast, a gorgeous afternoon accompaniment to tea or coffee or savor them for dessert!
- 1 cup Sweet Potato, cooked & pureed (I used 1 can of yams drained and puree them in the blender)
- 1/2 cup Milk
- 1/3 cup Olive Oil
- 1/3 cup Sugar
- 1/2 cup Soft Light Brown Sugar
- 2 tsp Vanilla Extract
- 1/2 cup All Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon, ground
- 1 tsp Ginger, ground
- 1/4 tsp Salt
- 1/4 cup Almonds, ground
- Maple Glazed Bacon:
- 6 slices Hickory Smoked Bacon, cut in half to make 12 slices
- 2-3 Tbls Maple Syrup
- Maple Buttercream Frosting:
- 1/2 cup (1 stick) Unsalted Butter, softened
- 1 cup Confectioners' Sugar (Icing Sugar)
- 2 Tbls Maple Syrup
- Milk (a Tbls only if needed)
- Preheat oven to 350F.
- Prepare muffin pan with muffin paper cases.
- In medium bowl, mix together the Sweet Potato puree, Milk, Oil, Sugars and Vanilla until well combined.
- Sift in Flour, Baking Powder, Baking Soda and Cinnamon, Ginger and Salt.
- Mix until smooth.
- Add in Ground Almonds and mix well.
- In lined muffin pan, spoon mixture 2/3 full.
- Bake in 350F preheated oven for 25 - 30 minutes or until knife or skewer inserted comes out clean.
- Cool Completely.
- Maple Glazed Bacon:
- In hot skillet, cook bacon until crispy. Remove from heat and drizzle Maple Syrup over Bacon.
- Toss gently to coat and set aside on wax paper or parchment lined baking sheet.
- While waiting for muffins to cool, prepare the frosting.
- In medium bowl, blend with mixer the softened butter until pale.
- Add in Sugar and continue to mix until sugar and butter are fluffy.
- Add Maple Syrup and mix well until firm peaks form. If too dry, then add 1 Tbls Milk to loosen.
- Refrigerate until ready to use.
- Finishing Up:
- You can use a ziploc bag (with one corner cut with a small hole) or proper icing (piping) bag to ice the muffins, or simply spread each with a knife or spatula.
- Crumble the Maple Glazed Bacon and top off each muffin.
- Refrigerate until ready to serve, removing about 30 minutes prior.
- Makes 12 Muffins
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Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.