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.
Linked to Tasty Tuesday.