Sweet Potato Muffins

Confession:  I don’t like sweet potatoes. Don’t like the texture, don’t like the flavor. And if you even think about putting marshmallows on them and handing me a serving, I just might gag. It’s not you, it’s me.    Other than the version my aunt brings to Thanksgiving with praline topping, I just can’t hack ‘em.  These Sweet Potato Muffins might just make me a convert, though!  Thank you, Steph, for giving me some sweet potato hope.

Sweet Potato Muffins

• 1 cup (2 sticks) butter, softened
• 1 cup white sugar
• 1/2 cup brown sugar
• 2 cups cooked & mashed sweet potatoes (I think pure pumpkin would work wonderfully as well)
• 1/2 cup applesauce
• 1 teaspoon vanilla extract
• 4 eggs
• 2 cups all purpose flour
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsweetened shredded coconut
• 3/4 cup raisins, craisins, or chopped nuts (optional)
• 1/4 teaspoon salt

Preheat oven to 350F. Grease your muffin tins and/or cake pans. (I use muffin liners to avoid this step) Combine dry ingredients, mix and set aside. In a large bowl, cream butter and sugar together until light and fluffy. Add mashed sweet potatoes and vanilla, beat until well mixed. Add eggs one at a time, mixing after each. (the batter will look curdled) Add the dry ingredients to the wet and beat on low until combined. Pour batter into muffin tins 2/3 full. Bake 35 – 40 minutes, or until a toothpick inserted into the muffin comes out clean. Frost with cream cheese or cinnamon icing if desired. Enjoy!

Steph Dunkle is a former engineer who is now pursuing a teaching career. She is mama to two very energetic little girls and wife to a hard working hubby with a crazy schedule. Steph shares her problem solvin’ approach to parenting and life at Problem Solvin Mom – because life provides plenty of opportunity for creative solutions! You can also find her on twitter as @psmom and at PBS Kids Sprout for Parents.

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