To create this delicious sweet potato mixture that is a genuine muffin and not a cake, I modified a pumpkin muffin recipe. In my opinion, sweet potatoes add taste even more than pumpkin. The fact that this dish is dairy-free is an added bonus for people who are lactose sensitive.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 cup white sugar
- 1 cup cooked, mashed sweet potato
- ½ cup olive oil
- ⅓ cup water
- 2 eggs, beaten
- 1 ⅔ cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
- Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.
Nutrition Facts
| Calories | 253 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 235 mg |
| Sugars | 17 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I did the same, adapted the pumpkin muffin recipe. They’re a big hit. I’ll have to try using olive oil. I have added raisins & cranberries.
These pretty good, light in flavor, soft/fluffy and moist. I would make these again. I may add some crumble on top next time.
These muffins are delicious. I used brown sugar as it was what I had and I put in less of it. I added a dollop of molasses, maybe a tablespoon.
The recipe was very simple not very expensive looking forward to making them
I’ve made this half a dozen times for my daughter’s school lunches. Always great! I do mini muffins.
Recipe was a base winner for the kidos. I did make some subs. Instead of sugar, we used one cup of agave (I hope that was a more healthier option) and instead of all purpose flour I used whole wheat, instead of water, I used milk ( not sure why I did that) and I added about 1/4 cup of shredded . I’m just trying to find ways to sneak in veggies. Sorry to chop up the recipe
Came out great! Thanks
I substituted regular sugar with Stevia and omitted the nuts. They still came out very good! Even my husband, who doesn’t like sweet potatoes, ate these muffins because of the light sweetness. He also liked that the sweet potato flavor wasn’t overwhelming. I also used canned sweet potatoes and was able to put this recipe into MyFitnessPal.
Delish, I reduce white sugar to 3/4 c sugar. Baked items tend to be too sweet for me. Oh, I still used the brown sugar as listed. Will make this recipe again.
It had good texture, pleasant taste, moist but, not sweet at all.
The perfect muffin for your morning coffee with wonderful flavor and not too sweet. This is a good use of leftover baked sweet potatoes.
The recipe was perfect it came out so delicious the kids love it. I substitute brown sugar and I added almond bits. The kids came back for seconds and thirds almost done next time I make so much more and I will make it for Thanksgiving thank you for this recipe
This came out soooooo good! I doubled this recipe for a potluck, omitted the pecans and added a maple brown sugar instant oatmeal 2-packet strussel with a little help from some more brown sugar, flour and butter, and made this in a 9×13 glass pan lined with parchment with a silicone mini loaf pan of batter left over. I baked these together for 45 mins and turned them around at 25 mins. Perfect!
INCREDIBLE! So delicious, and the kids loved them. I did sub vegetable oil for the olive oil and brown sugar for the white but left all other ingredients and amounts alone. I baked them in a mini muffin tin and got 38 muffins.