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Will Cook For Smiles

Sweet Potato Muffins

by 33 Comments

I got something sweet and special for you today. I’m sharing my new Sweet Potato Muffins and they are sweet, warm and comforting.

Sweet Potato Muffins 2 © willcookforsmiles.com #muffins #sweetpotato

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.

Sweet Potato Muffins 3 © willcookforsmiles.com #muffins #sweetpotato

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 © willcookforsmiles.com #muffins #sweetpotato

5 from 3 votes
Print

Sweet Potato Muffins

I'm sharing my new Sweet Potato Muffins and they are sweet, warm and comforting.
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword muffins, sweet potato
Servings 12 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

  1. Preheat the oven to 350 and line the muffin pan with cupcake liners.
  2. Mash the baked sweet potato as well as possible, breaking all the lumps.
  3. In a large mixing bowl, whisk together the eggs, oil, sour cream, vanilla and brown sugar. Whisk until all ingredients are well combined.
  4. Add mashed sweet potato and whisk until all incorporated.
  5. Sift in the remaining dry ingredients (except for pecans) and whisk until all evenly incorporated.
  6. Divide the batter between the cups in the muffin pan, filling them 3/4 full.
  7. Optional: sprinkle with pecans.
  8. Bake for 18-20 minutes, until the toothpick inserted in the center comes out clean.
  9. I also dusted the muffins with a little bit of powder sugar, but it's a personal choice.

Recipe Notes

Recipe from Lyuba @ willcookforsmiles.com. All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.

 Sweet Potato Muffins 1 © willcookforsmiles.com #muffins #sweetpotato

 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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I love hearing from all of you so please leave a comment! I do my absolute best to answer all the comments. For immediate help, please message me on Will Cook For Smiles Facebook page.

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Reader Interactions

Comments

  9. Susan

    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.

    Reply

  10. ashley

    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.

    Reply

    • lyuba

      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.

      Reply

  11. Chelsea Frame

    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!

    Reply

  12. Rama

    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!

    Reply

  13. Sarah Green

    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!!

    Reply

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