Sweet Potato Muffins

Soft and springy. Deep orange color. Our Sweet Potato Muffins are semi healthy because there is sweet potato!

So easy to make, you just need to steam two sweet potatoes and gather up some simple pantry ingredients to make the Sweet Potato Muffins. No fancy equipment is required, either.

Sweet potatoes are high in vitamins A, C and E, potassium, rich in fiber and full of rich antioxidants. They’re fat and cholesterol free, too!

To steam the potatoes scrub and puncture potatoes, microwave and cook until soft to the touch. Remove and discard skin.

The Sweet Potato Muffins start by whipping the steamed potatoes. Next up comes the brown sugar, syrup, zest, vanilla, salt, oil, milk and the eggs. Mix in the oats, flour, spices and baking powder, and some of the chocolate chips. Using a standard ice cream scoop, drop batter into the prepared muffin tin. Top the muffins with additional chocolate chips and bake!

Our recipe can be adapted for a sweet potato bread, baked in a 9x5 loaf pan. You can try savory Sweet Potato Muffins by adding chopped onions, salt, rosemary and thyme. Around Thanksgiving, twist up the family classic Sweet Potato Casserole and add chopped pecans and mini marshmallows to the Muffins.

These Sweet Potato Muffins are versatile! Serve them with a casual breakfast or dressed up on your Thanksgiving table. 

Yield: 12 muffins or one 9.5" loaf

Author: Stacey Berk

Print

With ImageWithout Image

Sweet Potato Muffins

Soft and springy. Deep orange color. Our Sweet Potato Muffins are semi healthy because there is sweet potato! So easy to make, you just need to steam two sweet potatoes and gather up some simple pantry ingredients.

prep time: 25 Mcook time: 20 Mtotal time: 45 M

ingredients:

• 2 medium sweet potatoes, steamed and peeled
• ½ cup of brown sugar
• ¼ cup of maple syrup
• Zest of a small orange
• 1 tablespoon of vanilla extract
• 1/8 teaspoon of salt
• ¼ cup of vegetable oil
• ½ cup of milk, room temperature
• 2 eggs, room temperature
• 1 cup of old-fashioned oats
• 1 cup of all-purpose flour
• 1/8 teaspoon of allspice or cinnamon
• 1/8 teaspoon of cardamom
• 2 teaspoons of baking powder
• 1 cup plus 2 tablespoons of semi or dark chocolate chips

instructions:

How to cook Sweet Potato Muffins

1. Preheat the oven to 350F. Prepare a 12-cup muffin tin with cupcake liners.
2. Using an electric beater or a stand mixer fitted with the paddle attachment, whip the warm sweet potatoes for 3 minutes. Next, add the brown sugar, syrup, zest, vanilla, salt, oil and milk, mixing until smooth. Add the eggs, one at a time.
3. Mix in the oats, flour, spices and baking powder, and stir for 2 minutes. Do not over mix. Scrape down the mixture and fold in 1 cup of the chocolate chips.
4. Evenly divide the batter into the prepared muffin pan using a standard ice cream scoop. Distribute remaining chocolate chips on top of the muffins.
5. Bake for 20-24 minutes, rotating the pan halfway through the bake.
6. To easily cook potatoes: scrub and puncture potatoes with a fork. Place on a microwave safe plate wrapped in a paper towel and cook for 10-15 minutes until soft to the touch. Let cool for 10 minutes in the paper towel to steam and finish cooking. Remove and discard skin.

NOTES:

• For a sweet potato bread, bake in a 9x5 prepared loaf pan for 38-42 minutes, rotating halfway through the bake. • For more protein, substitute ½ cup of vanilla or plain Greek yogurt for milk. • Instead of sweet potato, try substituting 1 ¼ cups of pureed squash or pumpkin. • Around Thanksgiving time, add ½ cup of chopped pecans and dehydrated mini marshmallows or walnuts. • Savory sweet potato muffins make a great side dish. Sauté ½ cup of chopped onion or 2 shallots with ¼ teaspoon of salt, 1 teaspoon of minced rosemary and thyme. Add to whipped sweet potatoes once cooled and omit the brown sugar.

Created using The Recipes Generator

 VISIT US ON INSTAGRAM @EXPANDKITCHENANDHOME AND TAG US #EXPANDKITCHENANDHOME