Savory Sweet Potato Muffins with Bacon Recipe

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with butter. Line a baking sheet with aluminum foil.

Place sweet potato and bacon on the prepared baking sheet.

Bake in the preheated oven for 20 minutes; flip sweet potato and bacon. Bake until sweet potato is tender and bacon is crisp about 20 more minutes. Let bacon cool on paper towels.

Heat oil in a skillet over medium heat; cook and stir onion until soft and translucent about 10 minutes.

Whisk flour baking powder baking soda curry powder and salt together in a large bowl. Stir in Cheddar cheese until coated.

Peel sweet potato and transfer to a bowl; roughly mash. Measure out 1 cup of mashed sweet potato. Chop bacon and stir into onion.

Whisk eggs vigorously in a separate bowl. Add milk sour cream and butter; whisk until smooth. Fold in 1 cup sweet potato bacon and onions. Gently stir the sweet potato mixture into the flour mixture using a rubber spatula until just combined. Pour batter into the prepared muffin tin.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean about 18 minutes. Cool muffins in the pan for 5 minutes before removing to a wire rack to cool completely.