James Wong's Homegrown Revolution
This savoury-sweet muffin combines sticky, sweet maple syrup with crisp bacon to bring out the best in the humble sweet potato.
You Will Need
Preheat the oven to 180°C. Prepare a muffin tray by greasing it lightly with butter or lining with paper muffin cases. Peel and chop the sweet potatoes into 1cm chunks. Place the sweet potato in a steamer or microwave and cook thoroughly for 2–3 minutes. Mash it into a fine purée and leave aside to cool.
In a large bowl mix together the egg, sugar, mashed sweet potato, melted butter and milk. In a separate bowl, combine the flour, cinnamon (or Carolina allspice), bicarbonate of soda, baking powder, salt and
Add the wet ingredients into the dry ingredients with the crumbled bacon and fold gently. Fill the muffin cups three-quarters of the way full and bake for 20–25 minutes (or until a skewer inserted into
one of the muffins comes out clean). Cool on a wire rack.
For the frosting, heat the maple syrup in a small saucepan until just simmering. Break up the bacon rashers into rough shards and tip them into the maple syrup. Simmer gently for 1–2 minutes, take off
the heat and remove the bacon and set aside. Cook the sweet potato as per above and mash until you have a very smooth purée. Beat together the butter, sugar, cooled sweet potato and mixed spice. Once the muffins have completely cooled, smooth the frosting on top and sprinkle the crispy bacon shards.