Sweet Potato Cups
Ingredients:
2 large sweet potatoes, scrubbed and pricked several times with a fork
4 ounces cream cheese, at room temperature
2 tablespoons pure maple syrup
1 large egg
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
A handful of edible decorations – dried cranberries, dried bing cherries, pecans, etc
Directions:
Heat oven to 400˚F. Place sweet potatoes on a baking sheet and bake at 400˚F for 1 hour or until fork tender. Cut the sweet potaotes in half, scoop out the flesh with a spoon, and mash well in a large measuring cup. Place 2 cups mashed sweet potatoes in a large bowl and let mashed potatoes cool to room temperature, about 10 minutes.
Reduce oven heat to 350˚F. Place cream cheese, maple syrup, egg, vanilla extract, cinnamon, and salt in the bowl with the mashed sweet potatoes and stir well. Scoop batter evenly into 10 cups of a muffin tin lined with papers. Decorate your sweet potato cups with dried cranberries, dried cherries, and pecans (I made fun faces!). Bake cups for 30 minutes at 350˚F or until set (the tops will feel firm). Cool completely to room temperature and then place in the refrigerator for 30 minutes or until chilled. Makes 10 sweet potato cups.