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Soft and moist sweet potato muffins

Sweet potato muffins

gaga
Sweet potato muffins are moist, tender and flavourful you can taste the earthy flavour of sweet potato.
5 from 1 vote
Prep Time 20 minutes
Course Appetizer, Breakfast, Dessert, Snack
Cuisine world
Servings 10

Ingredients
  

  • 2 cups mashed sweet potato
  • 2 cups flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger powder
  • teaspoon ground nutmeg
  • 4 egg
  • 1 ½ cups white sugar
  • ½ cup brown sugar
  • 1 cup vegetable oil
  • ¼ cup butter (melted)
  • 1 cup chopped pecan or cashew nuts

Instructions
 

  • Cook sweet potatoes until very soft. (See 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.
  • Coarsely chop pecans.
  • Preheat oven to 180°C, brush 20 to 24 muffin cups with butter or oil, or line with paper liners.
  • Sift and mix together, flour, salt, baking powder, baking soda, cinnamon, ginger and nutmeg, in a bowl.
  • In another bowl, mix together eggs, vegetable oil, butter.
  • Add sugar, brown sugar, chopped pecan or cashew nuts (leave some for decoration) and sweet potato.
  • Add the flour mixture to the sweet potato mixture and stir to just combine.
  • Fill muffin cups up to three-quarter full.
  • Sprinkle reserved nuts on top of muffins.
  • 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:

Notes

  • About 2 moderately sized sweet potatoes will give 2 cups of 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.
Keyword bread, health food, Party food, potatoes, sweet potato