Jack Daniels Sweet Potato Muffins

This recipe is from the Cooking with Jack cookbook that I picked up while in Lynchburg, TN last year. Randy and I took a road trip to last April to Mike and Debbie Davis’ Lotta Bull BBQ class. It was the first time either of us had been to Lynchburg, TN. Not only did we learn a lot from one of the very best BBQ teams in the world, but we had a great weekend in Jack Daniels country. The Cooking with Jack cookbook was one of my souvenirs.

The muffins were baked within my Big Green Egg. I had just finished a 14 hour cook of a pork butt and wanted to take advantage of the fire and heat that was left from the pork cook. First, two medium sweet potatoes were roasted in the egg. The flesh of the roasted potatoes was harvested and used in the following recipe.

1 1/2 Cup self rising flour
3/4 Cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2 Tablespoons Jack Daniels Premium Whiskey
1/3 Cup vegetable oil
2 eggs beaten
1 Cup mashed sweet potato, cooked
1/2 Cup chopped toasted pecans (optional)

Makes 12 muffins or 24 mini muffins

Combine flour, sugar, cinnamon, nutmeg and ginger in a bowl. Blend Jack Daniels, eggs, oil, and sweet potato. Fold dry ingredients into wet ingredients until combined. No need to over mix. Over blending will create more gluten which produces a less tender muffin.

Bake at 375 for 15-20 minutes for regular muffins. Mini muffins only require 10-13 minutes baking time.