Sweet Potato Muffins
with Crunchy Sugar Topping 
 #428 - $7.95
  St. Jude Product of the Month for March

Sweet Potato Nut Cake

1 box Sweet Potato Muffins
1 stick of butter 
1 egg
1 1/4 cup water 
1 cup chopped pecans, walnuts, almonds

  • Prepare muffins as directed, stirring nuts into batter.
  • Pour batter into sprayed tube or bundt pan. Sprinkle Sugar Topping over the top.
  • Bake at 350 degrees for about 35 minutes. Time depends on the sizse and shape of your pan.
  • Cool, then place on plate to serve.
  • Serve plain, or with a dollop of Cinn-ful Dip Topping.

Cinn-ful Dip Topping

       1 pkg. Cinn-ful Fruit Dip
      12 oz. of Whipped Topping

  • Stir the Cinn-ful Dip into the whipped topping.
  • Use as a flavorful topping for fresh fruit salads, pound cake, fresh strawberries or blueberries, with graham cracker sticks as dessert dip, on hot Cinn-ful Baked Apples....use your imagination.


Sweet Potato Pancakes

1 box Sweet Potato Muffins

1 egg

1 stick butter or margarine, melted

1 1/4 cup water

  • Mix as directed
  • Instead of baking the batter as muffins, simply drop dollops of mixture onto a lightly oiled skillet and enjoy wonderfully flavored pancakes!
  • You could add a few chopped walnuts, or pecans to the mix before cooking.
  •  For extra flavor, try topping the pancakes with our Caramel Pecan Sauce.

You can prepare the Muffin mix and keep it refrigerated for up to a week to make fresh muffins or pancakes every few days! 
The Muffins do freeze perfectly so you can always enjoy a fresh tasting Muffin from the freezer!