I love sweet potatoes so much, my husband thinks that they are the one food I am truly obsessed with. I disagree, I think it’s chocolate, but I will agree that sweet potatoes probably come in second. If my husband would let me, we would eat sweet potatoes just about every day, that’s how much I love them. I can’t figure out why he doesn’t share my sweet potato obsession. Doesn’t he know that they are the most nutritious vegetable you can eat?
I had some leftover sweet potatoes from my sweet potato soup sitting in a basket, and I suddenly had the idea to make muffins out of them. I looked around the web and through some of my old cookbooks and didn’t find anything that sounded good, so I just created this one. I can’t believe how good these came out, they were perfectly moist and full of flavor. I used pumpkin pie spice in them, so you’ll have another use for this spice before fall is over. My husband asked me what kind of muffins they were after devouring several of them. The pumpkin pie spice shines in this recipe, while the sweet potato makes the muffin very moist and adds just the right amount of sweetness. This recipe would also be a great use for leftover mashed sweet potatoes from Thanksgiving.
Sweet Potato Muffins Recipe
1 1/2 cups sweet mashed potato (I used 2 potatoes that I pre-cooked in the microwave)
1 cup packed brown sugar
1/2 cup oil
2 tablespoons molasses
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup milk
1. To precook potatoes, wash them well and stab with a fork all over. I make sure to get the fork tines pretty deep in the potato because I am afraid of an exploding potato, which can be a seriously dangerous situation if the potato explodes as your opening the microwave door. Cook potato according to your microwave directions. (Different wattage microwaves take different cooking times. If you don’t have any instructions, just microwave until the skin gets wrinkly and the potato fells soft when squeezed.)
2. Preheat oven to 350 degrees. Oil a muffin tin. Remove potatoes from their skin and mash them. Let Mashed potatoes cool. Combine mashed sweet potatoes, brown sugar, oil and molasses in a large bowl. Mix well to combine. Add eggs, one at a time until incorporated.
3. In a separate bowl, combine flour, baking powder, salt and pumpkin pie spice. Whisk well to combine.
Add a third of the flour to the batter and start to combine, then 1/2 the milk, and so forth until the rest of the ingredients are combined in the batter.
4. Pour batter into muffin tin. Bake for 25-30 minutes, or until a toothpick, when inserted into the middle of the muffins, comes out clean.
Makes 12 – 14 muffins
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