Save A creative, savory-sweet appetizer featuring fluffy biscuit muffins infused with roasted sweet potato, chili, and garlic, threaded onto skewers for a fun, shareable treat.
I created these biscuit muffin skewers for a family picnic where finger food was a must. The sweet potato and chili combo is always a hit with everyone.
Ingredients
- Sweet potato: 1 medium (about 300 g), peeled and diced
- Garlic: 2 cloves, minced
- Olive oil: 2 tbsp
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tbsp
- Baking soda: 1/2 tsp
- Salt: 1 tsp
- Chili powder: 1 tsp
- Smoked paprika: 1/2 tsp
- Whole milk: 1/2 cup (120 ml)
- Unsalted butter: 1/4 cup (60 g), melted
- Eggs: 2 large
- Fresh chives or parsley: 2 tbsp, finely chopped (optional)
Instructions
- Prep oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and a 12-cup muffin pan with liners or grease lightly.
- Roast sweet potato:
- Toss diced sweet potato with garlic and olive oil. Spread on the prepared baking sheet. Roast for 18–20 minutes, until tender and lightly caramelized. Cool slightly.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, chili powder, and smoked paprika.
- Mix wet ingredients:
- In a separate bowl, whisk together milk, melted butter, and eggs.
- Combine batter:
- Add the roasted sweet potato (reserve a few pieces for garnish, if desired) and fresh herbs to the dry ingredients. Pour in wet ingredients and mix gently until just combined. Do not overmix.
- Fill muffin cups:
- Divide the batter evenly among the muffin cups. Top with reserved sweet potato pieces if using.
- Bake muffins:
- Bake for 15–18 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool muffins:
- Cool muffins for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- Thread on skewers:
- Once cooled, thread each muffin onto a wooden skewer. Serve warm or at room temperature.
Save My kids love helping to thread the cooled muffins onto the wooden skewers. It turns snack time into a fun project we all enjoy together.
Required Tools
Baking sheet, parchment paper, muffin pan, mixing bowls, whisk, wooden skewers, wire rack.
Allergen Information
This recipe contains wheat (gluten), eggs, and dairy. Those with allergies should always double-check every ingredient label.
Nutritional Information
Each skewer has about 185 calories, 7 g total fat, 28 g carbohydrates, and 4 g protein.
Save Serve these muffin skewers at your next gathering for a unique snack everyone will remember. They're equally perfect for meal prep or potlucks.
Recipe FAQ
- → Can I use other vegetables in the batter?
Yes, try roasted squash, pumpkin, or carrots for a different twist. Adjust baking time for firmness.
- → What herbs work well for garnish?
Chives and parsley add freshness, while cilantro or scallions provide bold flavor alternatives.
- → How do I make the muffins spicier?
Add a pinch of cayenne or serve with hot dipping sauce for an extra burst of heat.
- → Are these skewers suitable for making ahead?
Yes, bake muffins ahead and gently reheat before serving. Skewer after cooling for best results.
- → How should I serve these muffin skewers?
Enjoy warm or at room temperature. Pair with dips like yogurt sauce, salsa, or spicy chutney.
- → Are there gluten-free alternatives?
Substitute a gluten-free flour blend for all-purpose flour. Monitor texture and adjust liquid if needed.