I got something sweet and special for you today. I’m sharing my new Sweet Potato Muffins and they are sweet, warm and comforting.
Both, my hubby and the little man love sweet potatoes. I don’t use it enough and only have a couple of ways to prepare it. I usually just bake them and serve with some butter and cinnamon but I’m trying to find more inventive ways to use it.
I decided to try them in some muffins the other day and we were very happy with the results.
I usually make muffins for a quick breakfast or snack on the go. The more nutritious I can make them, the better. Sweet potatoes are chuck full of nutrients so I think of these muffins as very beneficial for my family… and another way I can trick them into eating veggies and vitamins.
Here are some facts about sweet potatoes:
** They are a great source of beta-carotene! Which is essentially Vitamin A and sweet potatoes are loaded with it.
** Great source of Vitamin C.
** Great source of antioxidants, anti-inflammatory nutrients and blood sugar-regulating nutrients.
** Also contains nutrients like Manganese, vitamin B6, tryptophan, potassium and fiber.
(Info Source: MayoClinic and Whole Foods)
Sweet Potato Muffins
Ingredients
- 3 eggs
- 1/3 cup sour cream
- 3/4 cup vegetable oil
- 1 cup mashed baked sweet potato
- 1 cup brown sugar
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 1/2 cups all purpose flour
- 1 cup diced pecans for topping optional
Instructions
- Preheat the oven to 350 and line the muffin pan with cupcake liners.
- Mash the baked sweet potato as well as possible, breaking all the lumps.
- In a large mixing bowl, whisk together the eggs, oil, sour cream, vanilla and brown sugar. Whisk until all ingredients are well combined.
- Add mashed sweet potato and whisk until all incorporated.
- Sift in the remaining dry ingredients (except for pecans) and whisk until all evenly incorporated.
- Divide the batter between the cups in the muffin pan, filling them 3/4 full.
- Optional: sprinkle with pecans.
- Bake for 18-20 minutes, until the toothpick inserted in the center comes out clean.
- I also dusted the muffins with a little bit of powder sugar, but it’s a personal choice.
Nutrition
Ekta says
Hi can I add wholemeal flour or grind oats instead of all purpose flour…
Also instead of sour cream can we add yogurt..
Can we make with purple sweet potatoes??
LyubaB says
Hi,
If you substitute wholemeal, it will change the texture and make them heavier, thicker, and denser. You can substitute the sour cream with unflavored whole milk greek yogurt, and sure you can use purple sweet potatoes it will just change the color.
Spring Schafer says
I loved this recipe and ended up experimenting and making it a bit healthier by swapping out sour cream for light Dannon vanilla greek yogurt (small 80 cal. container), a cup of applesauce and 1 tbsp. of canola oil (instead of 3/4 cup oil), and didn’t have nutmeg so used pumpkin spice instead! The muffins were fluffy and delicious! (I was surprised, since my swapping usually ruins recipes!) My 8-year-old son went nuts over them. Thanks for a great recipe incorporating sweet potato!
LyubaB says
It’s great that you were able to make this recipe your own and it turned out well! Thanks for letting me know! 🙂
Nadia Bishai says
Hello
I can substitute the sugar with honey. If so how much honey do you think would work.
Nadia
LyubaB says
Hi, Nadia! No, I don’t think you could use honey because it would make the batter to thin.
Sarah Green says
First off, these are AMAZING!! I doubled the batch and only did half of the sugar and my kids are loving these! I did have to add about a cup of milk because it was to thick to stir in all of the flour. It made 36 muffins and I did one batch with nothing, one batch with pecans, and one batch with pecans, pumpkin seeds and unsweetened coconut. AMAZING!!
LyubaB says
Sarah, that sounds so good!!! I am glad you liked them!!