# Components:
→ Sweet Potato Preparation
01 - 1 cup sweet potato, peeled and diced
02 - 1 teaspoon olive oil
03 - Pinch of salt
→ Dry Ingredients
04 - 2 cups all-purpose flour
05 - 1 tablespoon baking powder
06 - 1/2 teaspoon baking soda
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon smoked paprika
→ Wet Ingredients
09 - 2 large eggs
10 - 1/2 cup milk
11 - 1/4 cup plain Greek yogurt or sour cream
12 - 1/4 cup unsalted butter, melted
13 - 2 tablespoons honey
→ Cheese & Cream Cheese
14 - 1 cup sharp cheddar cheese, grated
15 - 4 ounces cream cheese, cubed and chilled
→ Pretzel Topping
16 - 1/3 cup water
17 - 1 teaspoon baking soda
18 - 1 tablespoon pretzel salt or coarse sea salt
# Directions:
01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - Toss diced sweet potato with olive oil and a pinch of salt. Arrange on a baking sheet and roast for 15 minutes or until tender and lightly golden. Allow to cool slightly.
03 - In a large mixing bowl, whisk together flour, baking powder, baking soda, kosher salt, and smoked paprika until well combined.
04 - In a separate bowl, whisk eggs, milk, yogurt or sour cream, melted butter, and honey until the mixture is smooth.
05 - Add the wet mixture into the dry ingredients. Stir by hand just until the batter comes together; avoid overmixing.
06 - Gently fold in roasted sweet potato, grated cheddar cheese, and cubed cream cheese until evenly distributed.
07 - Divide the batter evenly among the 12 prepared muffin cups.
08 - Dissolve baking soda in warm water. Brush the top of each muffin with the solution, then sprinkle with pretzel salt or coarse sea salt.
09 - Bake for 20 to 25 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean.
10 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
