Your Stuff (0) & MENU PLANNER:

Sweet Potato Muffins

SAVE THIS RECIPE SAVED! REMOVE THIS RECIPE ADD TO MEAL PLAN

“I love sweet potatoes and I am always looking for new ways to use them. I love sweet potato pie more than pumpkin pie, so I thought why not try a sweet potato muffin since pumpkin muffins are so good! These sweet potato muffins are not too sweet so they could easily be used at a meal instead of a biscuit or roll, but they also make a great breakfast or dessert option.” -Wendy Cannon, a cooking instructor at the Doctor Yum Project kitchen

Ingredients

Food
Amt
Units
Prep
Notes
2 cups all-purpose flour
all-purpose flour
2
cups
1½ cups sugar
sugar
cups
1 egg
egg
1
2 teaspoons cinnamon
cinnamon
2
teaspoons
1 tablespoons baking powder
baking powder
1
tablespoons
1 teaspoon salt
salt
1
teaspoon
½ cups vegetable oil
vegetable oil
½
cups
½ cups applesauce
applesauce
½
cups
2 cups sweet potatoes, peeled, boiled, and mashed
sweet potatoes
2
cups
peeled, boiled, and mashed

Method

Preheat oven to 375 degrees. Peel and cube 2-3 large sweet potatoes. Put potatoes in a pot with water. Bring to a boil and cook until fork tender. Drain potatoes and mash with a potato masher. In one bowl mix flour, cinnamon, baking powder, and salt. In another bowl mix egg, sugar, oil, applesauce, and 2 cups sweet potato mash. Pour wet ingredients into dry and mix until evenly combined. Line muffin tin with 12 cups and fill cups ⅔ full. Bake for 20-25 minutes until toothpick comes out clean.

Prep time
40
Cook time
20-25
Yields/Serves:
12
Nutrition Information

Yum Ratings

😫😟😐😀😍 “Super Yum!” —Gabriel, age 1
😫😟😐😀😍 “Yum, a little too sweet.” —Andy, age 9
😫😟😐😀😍 “Healthy and tastes like a fall, sweet treat” —Kelly, a grown up
😫😟😐😀😍 “Would be great with a cup of coffee” —Jim, a grown up
😫😟😐😀😍 “Very tasty, better than pumpkin muffins.” —Barbara, a grown up