I got something sweet and special for you today. I’m sharing my new Sweet Potato Muffins and they are sweet, warm and comforting.
Both, my hubby and the little man love sweet potatoes. I don’t use it enough and only have a couple of ways to prepare it. I usually just bake them and serve with some butter and cinnamon but I’m trying to find more inventive ways to use it.
I decided to try them in some muffins the other day and we were very happy with the results.
I usually make muffins for a quick breakfast or snack on the go. The more nutritious I can make them, the better. Sweet potatoes are chuck full of nutrients so I think of these muffins as very beneficial for my family… and another way I can trick them into eating veggies and vitamins.
Here are some facts about sweet potatoes:
** They are a great source of beta-carotene! Which is essentially Vitamin A and sweet potatoes are loaded with it.
** Great source of Vitamin C.
** Great source of antioxidants, anti-inflammatory nutrients and blood sugar-regulating nutrients.
** Also contains nutrients like Manganese, vitamin B6, tryptophan, potassium and fiber.
(Info Source: MayoClinic and Whole Foods)
Sweet Potato Muffins
Ingredients
- 3 eggs
- 1/3 cup of sour cream
- 3/4 cup of vegetable oil
- 1 cup of mashed baked sweet potato
- 1 cup of brown sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp nutmeg
- 1 1/2 cups of flour
- 1 cup of diced pecans for topping optional
Instructions
- Preheat the oven to 350 and line the muffin pan with cupcake liners.
- Mash the baked sweet potato as well as possible, breaking all the lumps.
- In a large mixing bowl, whisk together the eggs, oil, sour cream, vanilla and brown sugar. Whisk until all ingredients are well combined.
- Add mashed sweet potato and whisk until all incorporated.
- Sift in the remaining dry ingredients (except for pecans) and whisk until all evenly incorporated.
- Divide the batter between the cups in the muffin pan, filling them 3/4 full.
- Optional: sprinkle with pecans.
- Bake for 18-20 minutes, until the toothpick inserted in the center comes out clean.
- I also dusted the muffins with a little bit of powder sugar, but it's a personal choice.
Notes
Knowing how beneficial sweet potatoes are to our health, I want to find more creative ways to use sweet potatoes!
Bloggers, please a link (or two, or three…) to your sweet potato recipes in the link up below! All my other readers, if you have an idea or a favorite way to eat sweet potatoes, leave me a comment!!
Thank you, all!
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Emily says
Lyuba your muffins look delicious! I love baking with sweet potatoes.
lyuba says
Thank you so much, Emily!
Megan I The Emotional Baker says
Sweet potatoes are my favorite. I especially love the idea of adding them to muffins. Yours are gorgeous!
lyuba says
Thank you, Megan! So sweet 😉
Krista @ joyfulhealthyeats says
OH, yum! Totally love sweet potatoes especially during this time of year. I have never made a sweet potato muffin so definitely going to have to give this one a try! 🙂
lyuba says
You should 🙂 Yum!
Thank you, Krista!
Trish - Mom On Timeout says
Oh my goodness! These muffins look incredible Lyuba! Pinning 🙂
lyuba says
Thank you so much, Trish!
Chung-Ah | Damn Delicious says
I’ve never used sweet potato in muffins but I definitely want to try it!
lyuba says
You should try it, it was yummy!
Thank you, Chung-Ah!
Jen Nikolaus says
Lyuba, these look and sound amazing! I love sweet potatoes! Can’t wait to try them!
lyuba says
Thank you, Jen!!
Erin says
Lyuba, these muffins look wonderful – such a great idea. Pinning!
lyuba says
Thank you so much, Erin!
Leigh says
Just made these last night, amazing!!
lyuba says
I love hearing that! Thank you, Leigh!
Susan says
These look great. Thanks.
You might want to try baked sweet potatoes, topped with steamed broccoli and (LOTS of) grated cheddar cheese. The sweet/salty combo is great, and the leftovers reheat all together in the microwave for a quick, fabulous and nutritious lunch.
ashley says
I made these last night. Someone said they needed more sugar. I let my kids try them and they were sweet enough for them. Me and my husband love them also. This will now be one of my favorite recipe. I love to serve muffins with dinner. And it has sweet potatoes in it. My kids wouldn’t dare eat sweet potatoes if it were for these muffins. Thank you for the wonderful recipe.
lyuba says
Awe! I’m so glad that you and your family liked these muffins, Ashley! Yay!
My son is the same way with my veggies and I end up “hiding” them like this.
Chelsea Frame says
I make this recipe all the time! Except the first time I made it I didn’t have sweet potatoes so I subbed canned pumpkin instead. They are my favorite for a breakfast on the go!
lyuba says
Thank you so much for coming over to tell me, Chelsea! I love hearing it 😉
Rama says
GM!
I just had a sweet potato muffin baked by a friend here at work who followed your recipe, I could not wait to hunt the recipe down and saw the comment section, I am so glad I could taste the muffin, it was just superdeliciouso!!
Thank you, I will try this recipe soon!
lyuba says
I am So happy to hear that you liked the muffins and found exactly what you wanted, Rama! Thank you 🙂
Sarah Green says
First off, these are AMAZING!! I doubled the batch and only did half of the sugar and my kids are loving these! I did have to add about a cup of milk because it was to thick to stir in all of the flour. It made 36 muffins and I did one batch with nothing, one batch with pecans, and one batch with pecans, pumpkin seeds and unsweetened coconut. AMAZING!!
LyubaB says
Sarah, that sounds so good!!! I am glad you liked them!!
Nadia Bishai says
Hello
I can substitute the sugar with honey. If so how much honey do you think would work.
Nadia
LyubaB says
Hi, Nadia! No, I don’t think you could use honey because it would make the batter to thin.
Spring Schafer says
I loved this recipe and ended up experimenting and making it a bit healthier by swapping out sour cream for light Dannon vanilla greek yogurt (small 80 cal. container), a cup of applesauce and 1 tbsp. of canola oil (instead of 3/4 cup oil), and didn’t have nutmeg so used pumpkin spice instead! The muffins were fluffy and delicious! (I was surprised, since my swapping usually ruins recipes!) My 8-year-old son went nuts over them. Thanks for a great recipe incorporating sweet potato!
LyubaB says
It’s great that you were able to make this recipe your own and it turned out well! Thanks for letting me know! 🙂