Sweet potato muffins are moist, tender and flavourful you can taste the earthy flavour of sweet potato. The recipe is very easy, simple and straightforward.
I love when I can incorporate vegetables into desserts eg. carrot cake and beetroot cake because it kind of dulls the guilt of eating too much of a good thing. Sweet potato muffin…is a good thing.
The muffins will keep for days without losing flavour while retaining their moisture. You can substitute cashew nuts for pecan nuts or sprinkle cinnamon/sugar on top.
The colour of the sweet potato will determine the colour of the muffin. I used orange flesh sweet potatoes, the orange and red are sweeter and moister than the white or pale yellow, but they are all good for these muffins.
So instead of frying or boiling, let’s put sweet potato to another delicious use.
To make Sweet Potato Muffins
2 cups mashed sweet potato 2 cups flour 1 teaspoon salt 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons cinnamon 1/2 teaspoon ginger powder 1/8 teaspoon ground nutmeg 4 egg 1 1/2 cups white sugar 1/2 cup brown sugar 1 cup vegetable oil 1/4 cup butter, melted 1 cup chopped pecan or cashew nuts
Cook sweet potatoes till very soft. (How to cook Sweet potato in the microwave.)
Scoop out the flesh to fill 2 cups and mash with a fork or potato masher. Set aside.
Coarsely chop pecans.
Preheat oven to 180°C, brush 20 to 24 muffin cups with butter or oil, or line with paper liners.
Sift and mix together, flour, salt, baking powder, baking soda, cinnamon, ginger and nutmeg, in a bowl.
In another bowl, mix together eggs, vegetable oil, butter.
Add sugar, brown sugar, chopped pecan or cashew nuts (leave some for decoration) and sweet potato.
Add the flour mixture to the sweet potato mixture and stir to just combine.
Fill muffin cups up to three-quarter full.
Sprinkle reserved nuts on top of muffins.
Bake for 25 minutes, until a skewer inserted into the middle, comes out clean.
Cool in cups for 5 minutes then remove and cool completely on a wire rack.
Baking Sweet potato muffins mix in a Loaf pan:
Enjoy with coffee, tea, zobo, mango lassi, afterglow mocktail, delicious beetroot juice or any drink of choice.
Note
- About 2 moderately sized sweet potatoes will give 2 cups of mashed potato.
- You can cook sweet potato by boiling, roasting or in the microwave. I cooked mine in the microwave and it is super fast, see my post on how to cook Sweet potato in the microwave.
Sweet potato muffins
Ingredients
- 2 cups mashed sweet potato
- 2 cups flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon ginger powder
- ⅛ teaspoon ground nutmeg
- 4 egg
- 1 ½ cups white sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- ¼ cup butter (melted)
- 1 cup chopped pecan or cashew nuts
Instructions
- Cook sweet potatoes until very soft. (See How to cook Sweet potato in the microwave.)
- Scoop out the flesh to fill 2 cups and mash with a fork or potato masher. Set aside.
- Coarsely chop pecans.
- Preheat oven to 180°C, brush 20 to 24 muffin cups with butter or oil, or line with paper liners.
- Sift and mix together, flour, salt, baking powder, baking soda, cinnamon, ginger and nutmeg, in a bowl.
- In another bowl, mix together eggs, vegetable oil, butter.
- Add sugar, brown sugar, chopped pecan or cashew nuts (leave some for decoration) and sweet potato.
- Add the flour mixture to the sweet potato mixture and stir to just combine.
- Fill muffin cups up to three-quarter full.
- Sprinkle reserved nuts on top of muffins.
- Bake for 25 minutes, until a skewer inserted into the middle, comes out clean.
- Cool in cups for 5 minutes then remove and cool completely on a wire rack.
- Baking Sweet potato muffins mix in a Loaf pan:
Notes
- About 2 moderately sized sweet potatoes will give 2 cups of mashed potato.
- You can cook sweet potato by boiling, roasting or in the microwave. I cooked mine in the microwave and it is super fast, see my post on how to cook Sweet potato in the microwave.
If you enjoyed my Cinnamon muffin, you will also enjoy my Cinnamon muffins, Plantain muffins, egg muffins and Banana bread muffins.
Do you have any comments, questions or suggestions, please leave a comment below.
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These came out perfect! Loved them. I never knew how delicious sweet potatoes were until recently. I might go so far as to say that I love them more than pumpkin and pumpkin is my favorite! Thanks for the recipe! Will for sure make them again. Have you ever made them with oat flour before?
Thanks Krista. No I have never made them with oat flour but i have Oat muffin recipes that I’m yet to put up.
Delicious, this my third time baking these lil goodies, Everyone love them including myself. Thanks for sharing‼️
Thanks so much Ann
Is there a way to print this recipe without printing out 12 pages?? I don’t see a print recipe option
Hi, Sking, I have added a printable recipe card. Thanks for reminding me.
Delicious! Thanks for the recipe! Definitely a keeper. The only thing I changed was leaving out the ginger and nutmeg and adding a few shakes of pumpkin pie spice instead. Will be eating them for breakfast on Thanksgiving morning (perfect!) and sharing some with friends. Of course I had to try one out tonight and it was hard to stop at just one! Half the recipe made 12 muffins.
Hi Kate, thanks so much, I’m glad you enjoyed them.
Can excess batter be saved or frozen for later use?
Hi Cheryl, I have never tried it but probably putting it in the refrigerator not freezer might work.
They are delicious. I added a few chocolate chips.
Thanks, Precious. Chocolate, delicious.
I made these with pumpkin instead. I only had 1/2 cup of sweet potato flesh. I cut back on the sugar just a scant. I can’t pretend these are healthy but the are yummy! Being on lock down for COVID 19 we have to make due with the ingredients we have on hand! I made two loaves instead of muffins. Thanks for the recipe.
Thanks Wendy. I love the idea of using part pumpkin, I might just try that, I have some frozen pumpkins in my freezer. Please stay safe.
OMG this is on my favorite list. So moist and delicious. I used 2 teaspoons of apple pie spice. Thanks for sharing.
Arriba that is so good to know.
Just made these! They are delicious!!! 👏🏻 Win!
Hi Zulema, Thanks so much.
Love the recipe except for all that oil. One cup of olive oil is 1909 calories; divided by 24 muffins that is 80 calories or nearly double the calories per muffin. Try substituting applesauce for.all that oil and enjoy these muffins for a lot less calories. To bad no one.in the food industry is trying to reduce calories.
Hi Ann, thanks so much for your suggestions, I’m sure my readers will also benefit from it. I will surely give it a try using my homemade applesauce.
I don’t like sweet potatoes but this recipe looks so good ! Going to try it. Thank you 😁
Yeah Tammy they are very delicious. Thanks.
not sure why you wouldn’t put F temp in with details….good thing I double checked…did love your recipe easy & simple to follow…thanks
Hi Rose
Thanks. Good thing you double checked I will try and include the Fahrenheit temperature. Do try my other recipes.
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Ganiru I have just taken time to read a few of your recipes. Wow! It is so well written and easy to follow. I will be trying some out. I do not like baking but your presentation has succeeded in making me want to start.
Good job.
Alero(Otokuefor) Adeleye-Olusae
Alero that is so sweet and encouraging. Please do try them out, baking is such a joy. Thank you and bless you
I have made them several times. My family and friends keep asking. They come out delicious!
Today is Father’s Day in my country and my husband requested to make them once again👍🏻 Thanks for sharing😄
Thank you Angela, I’m glad you all enjoy it. Happy Father’s day to your husband