The Pretend Chef

Sweet potato muffins

Sweet potato muffins are moist, tender and flavourful you can taste the earthy flavour of sweet potato. The recipe is very easy, simple and straightforward.

I love when I can incorporate vegetables into desserts eg. carrot cake and beetroot cake because it kind of dulls the guilt of eating too much of a good thing. Sweet potato muffin…is a good thing.

Soft and moist sweet potato muffins

The muffins will keep for days without losing flavour while retaining its moisture. You can substitute cashew nuts for the pecan nuts or sprinkle cinnamon/sugar on top.

The colour of the sweet potato will determine the colour of the muffin. I used orange flesh sweet potatoes, the orange and red are sweeter and more moist than the white or pale yellow, but they are all good for these muffins. 

 

So instead of frying or boiling, let’s put sweet potato to another delicious use.

To make Sweet Potato Muffins:

2 cups mashed sweet potato
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger powder
1/8 teaspoon ground nutmeg
4 egg
1 1/2 cups white sugar
1/2 cup brown sugar
1 cup vegetable oil
1/4 cup butter, melted 
1 cup chopped pecan or cashew nuts

Cook sweet potatoes till very soft. (How to cook Sweet potato in the microwave.)

Scoop out the flesh to fill 2 cups and mash with a fork or potato masher. Set aside.

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Coarsely chop pecans.

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Preheat oven to 180°C, brush 20 to 24 muffin cups with butter or oil, or line with paper liners.

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Sift and mix together, flour, salt, baking powder, baking soda, cinnamon, ginger and nutmeg, in a bowl.

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In another bowl, mix together eggs, vegetable oil, butter.

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Add sugar, brown sugar, chopped pecan or cashew nuts (leave some for decoration) and sweet potato.

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Add the flour mixture to the sweet potato mixture and stir to just combine.

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Fill muffin cups up to three-quarter full.

Sprinkle reserved nuts on top of muffins.

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Bake for 25 minutes, until a skewer inserted into the middle, comes out clean.

Cool in cups for 5 minutes then remove and cool completely on a wire rack.

Baking Sweet potato muffins mix in a Loaf pan:

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sweet potato loaf-1

Enjoy with coffee, tea, zobo, mango lassi, afterglow mocktail, delicious beetroot juice or any drink of choice.

Note:

  • About 2 moderately sized sweet potatoes will give 2 cups mashed potato.
  • You can cook sweet potato by boiling, roasting or in the microwave. I cooked mine in the microwave and it is super fast, see my post on how to cook Sweet potato in the microwave.

You should also try my Cinnamon muffins, Plantain muffins, egg muffins and Banana bread muffins.

I will like to know how much you enjoyed your Sweet potato muffins. Do you have a contribution or suggestion? Leave a comment below.

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Soft and moist sweet potato muffins

Soft and moist sweet potato loaf

  1. Alero Adeleye-Olusae
    June 30, 2016

    Ganiru I have just taken time to read a few of your recipes. Wow! It is so well written and easy to follow. I will be trying some out. I do not like baking but your presentation has succeeded in making me want to start.
    Good job.

    Alero(Otokuefor) Adeleye-Olusae

    • gaga
      June 30, 2016

      Alero that is so sweet and encouraging. Please do try them out, baking is such a joy. Thank you and bless you

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