Sweet Potato Pork Muffins

With Julie Geary

Looking for an easy appetizer? This may be the easiest and most popular appetizer you will ever serve. Perfect for a wintertime party or snack it combines the hearty tastes of a corn muffin and pulled barbeque pork with sweet potatoes mashed with butter and maple syrup.

You can also serve these with any leftover pulled pork you may have by placing that in a dish with a serving spoon.

Ingredients

12 mini corn muffins (store bought or homemade)
1 8 ounce package of pulled pork (store bought or homemade)
1 sweet potato
2 tablespoons butter
2 table spoons maple syrup

Instructions

1. Microwave sweet potato, scoop out center of potato into a mixing bowl, add butter and maple syrup and mix with a fork until well blended.
Preheat oven to 350 degrees F.
Note: You can prepare these appetizers in two different ways; as a sandwich or by stuffing the muffin.
To prepare as a sandwich;
2. Slice corn muffins in half.
3. Layer a small amount of sweet potato mixture onto muffin. Spread small amount of pulled pork over that and top off with muffin top.
To stuff the muffin;
4. Take a melon ball scoop and scoop out the center of the muffin from the top.
5. Put the mashed sweet potato in the hole first, and then top off by spreading pulled pork over the potato mixture.

Heat in oven for 5 minutes before serving.

Recipe courtesy of Julie Geary, Classic Cooks Catering, 2011.

Owner and Chef, Classic Cooks Catering

Classic Cooks has been entertaining since 1980 all over the North Shore and Boston area.  They catered the premier of the "Perfect Storm" movie for Warner Brothers for 2,000 guests.

The company was nationally televised doing a New England Clambake for Bobby Flay's Food Nation on the Food Channel.