Sweet Potato Muffins

Sweet Potato Muffins

Last night after dinner I noticed I had a small sweet potato sitting on my counter looking rather sad.  Since I did not have any plans or specific use for it, I thought it would be a good time to try out a sweet potato recipe that Nancy from NancyCreative posted a short while ago. I remembered thinking when she first posted the recipe that one day I would try her recipe out. So this seemed like the perfect time to do so.

I found a great recipe for sweet potato muffins on her site.  Unfortunately, my sweet potato was really too small and after steaming and mashing it all I had was 1/2 cup of mashed sweet potato, nowhere near the 1 and 1/4 cup in Nancy’s recipe.  Even tough I couldn’t make her recipe as is, I adapted her original recipe to suit my ingredients and tried it out anyways.

Sweet Potato Muffin

They came out beautifully, the one draw back is that my recipe only makes 6 muffins. But I think that for some, that could be more than enough muffins. If you want a bigger batch, you can double the ingredients and you should get 12 muffins or you can take a look at Nancy’s recipe, here is the link for her Loaded Sweet Potato Muffins.

Sweet Potato Muffins

Sweet Potato Muffins

  • Servings: 6
  • Time: 18-20 minutes
  • Difficulty: Easy
  • Print

Recipe adapted from NancyCreative:

Ingredients:

  • 3/4 cup whole wheat pastry flour
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. table salt
  • 1 large egg
  • 1/2 cup sweet potato, mashed + 1 Tbs. water
  • 1/2 cup packed light brown sugar
  • 1/3 cup light olive oil
  • 1/4 cup toasted pecan pieces, optional

Directions:

Position a rack in the center of the oven and heat the oven to 350°F. Grease 6 regular-sized muffin cups or line with paper cups.

Cook the sweet potato (steam, roast or boil). When soft enough, mash the sweet potato and add in 1 tablespoon of water.

In a medium bowl, whisk flours, cinnamon, baking soda, baking powder, nutmeg, and salt. In another bowl, whisk the egg, sweet potato, brown sugar, and oil  until well combined. Add the wet ingredients to the dry and stir just until evenly incorporated. If desired, add the pecan pieces and stir to incorporate.

Spoon the batter into the prepared muffin pan, filling the cups till they are nearly full. Bake until the muffins are golden and a toothpick inserted in a muffin comes out clean, about 18 to 20 minutes. Cool in the pan for 5 minutes and then transfer the muffins to a wire rack to cool.

Enjoy!

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10 thoughts on “Sweet Potato Muffins

  1. Cheryl November 25, 2014 at 12:09 am Reply

    Tried this this morning and the muffins turned out honestly FANTASTIC. The amount was just right too – I love recipes where they don’t make you use three cups of flour and four eggs.

    • Sweet and Savoury Pursuits November 25, 2014 at 11:50 am Reply

      Thanks so much Cheryl. I’m always happy to hear that that the recipes on my site are enjoyed by others. You made my day :)

  2. lapetitecasserole May 26, 2014 at 4:13 pm Reply

    Be proud of that potato, it did a great job! Your muffing look very yummy with cinnamon,nutmeg and pecans!

  3. Myrna May 21, 2014 at 9:49 am Reply

    Very tasty and healthy muffins! Thanks for the recipe.

  4. Nancy May 19, 2014 at 7:46 am Reply

    I was smitten with Nancy’s recipe, too. I love that you found a way to make her recipe work for you. Your muffins look delicious! I have 2 lonely sweet potatoes calling out to me…thanks for the inspiration, I’m off to bake. :)

  5. Patty Nguyen May 19, 2014 at 12:22 am Reply

    Sweet potato baked goods are such a treat. Your muffins look great, Fida!

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