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Sweet Potato Chocolate Chip Mini Muffins

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“North Carolina.”
READY IN:
30mins
SERVES:
48
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. Cut sweet potatoes into large pieces. In a medium saucepan, cook in boiling water until tender when pierced with a fork.
  3. Drain and cool. Remove skin and puree in food processor or mash thoroughly with a fork. This should yield 1 1/4 cups sweet potato puree.
  4. In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. In another bowl, mix together oil, sweet potato puree and eggs.
  5. Make a well in dry ingredients and stir in sweet potato mixture. Fold in chocolate chips. Spoon into mini muffin tins lined with paper cups.
  6. Fill to top. Bake 15-20 minutes. Cool on racks.

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