Preheat your oven to 200°C (400°F). Place the peeled and chopped sweet potatoes on an oven-safe tray and roast for about 25-30 minutes until they’re tender and slightly charred, filling your kitchen with a warm, smoky aroma. Let them cool slightly.
While the sweet potatoes cool, in a large mixing bowl, whisk together the flour, baking powder, smoked paprika, cumin, and a pinch of salt and pepper. This creates a flavorful dry base for your muffins.
In a separate bowl, crack in the eggs, then add the milk and melted butter or oil. Whisk these together until the mixture is smooth and slightly frothy, combining the wet ingredients thoroughly.
Once the roasted sweet potatoes are cool enough to handle, mash them until smooth using a fork or potato masher. Fold the mashed sweet potato into the wet mixture, making sure it’s evenly distributed with a gentle stir.
Add the shredded cheddar cheese to the batter and fold in lightly. This will give the muffins pockets of cheesy goodness and a lovely melt during baking.
Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined. Be careful not to overmix, as this keeps the muffins tender and fluffy.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. Tap the tin on the counter lightly to settle the batter and remove any air bubbles.
Bake in the preheated oven for 20-25 minutes, until the muffins are golden brown on top and a toothpick inserted into the center comes out clean. The aroma of smoky cheese and sweet potato will fill your kitchen.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool slightly or serve warm for the best experience.
Enjoy these hearty, moist, and smoky muffins for breakfast or a satisfying snack, perhaps with a spread of butter or a simple salad on the side.
