Muffin Tin Sweet Potato Halves

There are a ton of sweet potato recipes out there, but these easy Muffin Tin Sweet Potatoes are among the easiest. If you like your sweet potatoes baked with brown sugar and butter – and you like easy – this is the recipe for you! 

This is the kind of side dish recipe that you can pull out any time that you see sweet potatoes on sale. I know that we tend to think of sweet potato side dishes as something one makes during autumn and Thanksgiving, but they are healthy and delicious all year round! 

These Muffin Tin Sweet Potatoes are soft and sweet with the delicious rawness of the brown sugar and saltiness of the butter. What’s more, there is very little prep involved! 

The convenience of these sweet potatoes is that you don’t have to cut them while you’re eating them and get your hand burned by hot potato steam. You have already halved each of these and baked them so that they are served as fork tender potatoes. 

This recipe is always vegetarian, gluten free and nut free. If you want to make it dairy free and vegan, omit the butter or substitute it with a vegan alternative. 

Looking for some other sweet potato recipes? Try my Best Sweet Potato Casserole or Cinnamon Honey Glazed Sweet Potatoes! 

Muffin Tin Baked Sweet Potatoes

Ingredients:
6 large sweet potatoes (long and thin are better than round)
1 cup light brown sugar
4 oz stick butter, salted

Set a large stock pot of water on the stove and place your sweet potatoes inside. Make sure that the water covers all of the potatoes. Heat the water to boiling and continue to boil for 35-40 minutes. 

Once done, remove the pot from the heat and drain the water in the sink. Allow the potatoes to cool under cold running water for about 5 minutes.

Preheat your oven to 400 degrees. Take out a muffin tin and spray each cup with non-stick cooking spray. 

Cut the ends off of each of the sweet potatoes and then cut each one in half.

Place each half of the sweet potato into one cup of your muffin tray.

Wash your hands and with your index finger, poke a hole into the center of each of the sweet potato halves. If you aren’t comfortable doing that, use the handle end of a fork to poke a slit and try to carve a bit of a hole in each one. 

Take approximately 1/2 teaspoon of brown sugar and place it on top of each sweet potato.

Place a slice of butter on top or the brown sugar on each sweet potato.

Set your muffin tin in the oven and bake for 10 minutes.

Serve immediately for best results. 

Glad Extra Large Kitchen Cutting Chopping Board | Dishwasher Safe | Non Porous, Easy to Clean, Gentle on Knives | 16.25Dexas Classic Jelli Cutting Board with Handle, 11 by 14.5 inches, GreenCook N Home 16 Quart Stockpot with Lid, Stainless SteelCooks Standard Quart Classic Stainless Steel Stockpot with Lid, 12-QT, SilverCirculon Nonstick Bakeware Nonstick 12-Cup Muffin Tin / Nonstick 12-Cup Cupcake Tin – 12 Cup, BrownRachael Ray Yum -o Nonstick Bakeware 12-Cup Muffin Tin With Grips / Nonstick 12-Cup Cupcake Tin With Grips – 12 Cup, Gray

Yield: 6 servings

Easy Muffin Tin Sweet Potatoes

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These Easy Muffin Tin Sweet Potatoes are something you'll make over and over! With only 3 ingredients, these fork tender potatoes are a win!

Prep Time 5 minutes

Cook Time 55 minutes

Additional Time 5 minutes

Total Time 1 hour 5 minutes

Ingredients

• 6 sweet potatoes 
• 1 cup light brown sugar
• 4 oz stick butter, salted

Instructions

1. Set a large stock pot of water on the stove and place your sweet potatoes inside. Make sure that the water covers all of the potatoes. Heat the water to boiling and continue to boil for 35-40 minutes. 
2. Once done, remove the pot from the heat and drain the water in the sink. Allow the potatoes to cool under cold running water for about 5 minutes.
3. Preheat your oven to 400 degrees. Take out a muffin tin and spray each cup with non-stick cooking spray. 
4. Cut the ends off of each of the sweet potatoes and then cut each one in half.
5. Place each half of the sweet potato into one cup of your muffin tray.
6. Wash your hands and with your index finger, poke a hole into the center of each of the sweet potato halves. If you aren't comfortable doing that, use the handle end of a fork to poke a slit and try to carve a bit of a hole in each one. 
7. Take approximately 1/2 teaspoon of brown sugar and place it on top of each sweet potato.
8. Place a slice of butter on top or the brown sugar on each sweet potato.
9. Set your muffin tin in the oven and bake for 10 minutes.
10. Serve immediately for best results. 

Notes

Long and thin sweet potatoes work better than those that are round and squat. If yours are round and squat, boil them for 45 minutes before continuing your steps.

Recommended Products

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• 
  Rachael Ray Yum -o Nonstick Bakeware 12-Cup Muffin Tin With Grips / Nonstick 12-Cup Cupcake Tin With Grips - 12 Cup, Gray
• 
  Glad Extra Large Kitchen Cutting Chopping Board | Dishwasher Safe | Non Porous, Easy to Clean, Gentle on Knives | 16.25" x 10.25", Color Will Vary
• 
  Cooks Standard Quart Classic Stainless Steel Stockpot with Lid, 12-QT, Silver

Nutrition Information:

Yield:

6

Serving Size:

2
Amount Per Serving: Calories: 354Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 41mgSodium: 171mgCarbohydrates: 53gFiber: 4gSugar: 37gProtein: 2g

This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.