Sweet Potato Muffins

By Angela Sellari Jump to Recipe

One thing is for sure about Thanksgiving, and that’s that it yields a lot of leftovers.

There’s a little bit of a back story as to why I chose to use sweet potatoes in my leftover recipe. A good friend of mine, Debbie, recently had a visit by her brother. Debbie’s brother, Mike, was pretty excited by all of the wonderful produce he found at our local farmers market. We have some pretty fantastic farms here in Georgia. Mike got a little carried away and one of his purchases was for 15 boxes of sweet potatoes. That’s a lot of sweet potatoes! Debbie brought us 2 bags full of sweet potatoes for Thanksgiving, and needless to say there are some leftovers. Mom and I have spent the weekend baking up all sort of sweet potato goodies. For example, the muffin recipe shared below can easily be doubled and baked into a bundt cake pan.

To make these muffins, I slightly modified my basic pumpkin bread recipe and baked the muffins in my favorite Good Cook non-stick muffin pan. So often non-stick doesn’t really mean non-stick, but this particular muffin pan truly is non-stick. I just love using it for this type of recipe!

Ingredients

1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cooked and mashed sweet potato, packed (about 2 medium sweet potatoes)
1/2 cup olive oil
2 eggs
1/4 cup water
1 teaspoon pumpkin pie spice
1/2 cup walnuts, chopped

Directions

1. In a medium bowl, sift together the flour, salt, sugar and baking soda.

2. In a separate bowl, combine the mashed sweet potato, oil, eggs, water and spices.

3. Using a wire whisk, gently combine the flour mixture into the sweet potato mixture, being careful to not over work. Stir in the nuts.

4. Spoon batter into 12 muffin cups. Bake in preheated 350 degree oven for 25 to 30 minutes, or until a wooden pick inserted in center comes out clean.

I love how simple and delicious these sweet potato muffins are, and actually prefer them to the pumpkin muffins that I usually make.

Sweet Potato Muffins

Angela Sellari

Bake up moist, spiced Sweet Potato Muffins, packed with walnuts. This recipe is perfect for using up Thanksgiving leftovers or a comforting fall breakfast.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course baked goods

Cuisine American

Servings 8

Calories 397 kcal

Ingredients

  

1x2x3x

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cooked and mashed sweet potato packed (about 2 medium sweet potatoes)
• 1/2 cup olive oil
• 2 eggs
• 1/4 cup water
• 1 teaspoon pumpkin pie spice
• 1/2 cup walnuts chopped

Instructions

 

• In a medium bowl, sift together the flour, salt, sugar and baking soda.
• In a separate bowl, combine the mashed sweet potato, oil, eggs, water and spices.
• Using a wire whisk, gently combine the flour mixture into the sweet potato mixture, being careful to not over work. Stir in the nuts.
• Spoon batter into 12 muffin cups. Bake in preheated 350 degree oven for 25 to 30 minutes, or until a wooden pick inserted in center comes out clean.

Nutrition

Calories: 397kcalCarbohydrates: 51gProtein: 6gFat: 20gSaturated Fat: 3gSodium: 312mgFiber: 2g

Keyword Sweet Potato Muffins

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