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.

I love the flavors of fall – apples, spice, pumpkin and the last few offerings from the garden – squash, greens, tomatoes and peppers. These muffins fit right in, and pair well with a pumpkin spiced tea or coffee or some apple cider. A batch makes 36 muffins, or you could take a generous cup of batter and make 24 muffins and a cute little cake like this one! With a little frosting, your muffins can definitely pass for cupcakes.

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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  1. How many does this yield? Sounds SO YUMMY! Then I luuurrvve Sweet taters.

  2. I LOVE sweet potatoes so this is right up my alley! Saving this one for sure, thanks!!

  3. Sherri – oops, I forgot to include that! The recipe makes 36 muffins.
    I’ve made the recipe as a loaf and even as the smash cake for both of my daughters
    first birthday parties, you just need to bake a bit longer. When making 1 loaf I still
    get 24 muffins with the remaining batter.

  4. I am with you, I hate them too. I have tried but it must be my tastebuds. I loved reading that you did too. These look so yummy and here is a way I can sneak them in.

  5. Yummy! I do love sweet potatoes. I found a recipe just the other day for sweet potatoe cinnamon rolls. Can’t wait to try them.

  6. I found these to be rather dry, and I followed everything exactly. Couldn’t detect the sweet potatoes either. 🙁

    • Wish I could troubleshoot for you, but I haven’t made them yet. I will say, though, that not detecting the sweet potatoes would be a good thing with my crew. LOL

  7. Stéphanie says:

    These muffins are awesome. I made a tiny modification, I substituted half of the butter with canola oil for extra long-lasting moistness and added ground ginger and ground cloves. The recipe gave me 24 big muffins. They are delicious and the sweet potatoes really go unnoticed, my boyfriend even said “I don’t understand what the potatoes do in this recipe!”

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