Sweet Potato Muffins

by Karin Calloway
Muffin mixes are a convenient way to add to your menus, but you can whip up my homemade Sweet Potato Muffins in just about as little time. While many recipes calling for sweet potatoes require an hour of baking fresh sweet potatoes, time for cooling, then peeling and mashing, my recipe takes advantage of canned sweet potatoes.

These muffins are a tasty alternative to blueberry or bran muffins on a breakfast buffet, but I find I serve them most often with dinner. Their sweetness is a nice contrast to a salad that’s tossed with chunky blue cheese dressing, and they also pair well with a spicy bowl of chili.

  • 1/2 cup softened butter
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cup packed canned sweet potatoes, drained well and mashed
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup skim milk
  • 1/2 cup chopped pecans, optional
Preheat oven to 400 degrees F. Spray muffin tins with nonstick spray and set aside.

Cream butter and sugar in a large bowl. Add eggs and sweet potatoes, and blend in well. Combine flour, baking soda, salt, cinnamon and nutmeg in a medium bowl. Add to butter mixture, alternating with milk, until combined. Fold in nuts, if desired. Fill prepared muffin tins 3/4 full and bake for 20 to 25 minutes for regular muffins, 15 minutes for mini muffins.

Makes 16 regular and 36 mini muffins.
Sweet Potato Muffins

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