Sweet Potato Casserole with Summerhill Goat Milk
Sweeten up your Thanksgiving dinner table with a toasted-marshmallow covered sweet potato casserole, made with Summerhill Goat Milk and glazed pecans for extra richness and flavor!
Ingredients for Muffins
- 1 cup Summerhill Goat Milk
- 1 egg
- 3 Tbsp melted butter
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 3 tsps baking powder
- 2 cups flour
Ingredients for Filling
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 3 tsp cinnamon
- 4 Tbsp melted butter
Ingredients for Icing
- 1 cup powdered sugar
- Dash of vanilla
- 1 Tbsp (or more) of Summerhill Goat Milk
How to Make It
-Preheat Oven to 400 degrees. Grease a standard 12-cup muffin tin.
-Sift together the dry ingredients for the muffins in a large bowl (flour, sugar, salt, and baking powder). In a small bowl, stir together the wet ingredients (milk, butter, vanilla, and egg). Slowly add the wet ingredients to the dry and mix until just combined.
-Mix together the ingredients for the filling, and then fold half of the mixture into the batter.
-Scoop the muffin mixture into each muffin tin until about half-full or 1/4 cup. Top with the remaining filling.
-Place muffins in a preheated oven for 12 minutes (or until the toothpick comes out clean).
-Remove muffins from the oven and let cool for a bit until transferring them onto a wire rack.
-While muffins are cooling, mix together the ingredients for the icing. Drizzle the icing on top, and serve warm.
-Emjoy!!
