Ingredients
2 cups self-rising flour2 cups sugar2 teaspoons ground cinnamon1 large egg, room temperature2 cups cold mashed sweet potatoes (without added butter or milk)1 cup canola oilGLAZE:1 cup confectioners’ sugar2 tablespoons plus 1-1/2 teaspoons 2% milk1-1/2 teaspoons butter, melted1 teaspoon vanilla extract1/2 teaspoon ground cinnamon
Preparation
Preheat oven to 375°. In a small bowl, combine flour, sugar and cinnamon. In another bowl, whisk egg, sweet potatoes and oil. Stir into dry ingredients just until moistened.
Fill greased muffin cups or muffin liners two-thirds full. Bake until a toothpick inserted in muffin comes out clean, 15-18 minutes. Cool 5 minutes before removing from pans to wire racks.
In a small bowl, combine glaze ingredients; drizzle over warm muffins.
