Prep 30 mins
Cook 30 mins
These are really good and a great way to get some good stuff into my kids, they eat them like candy! I didn't like the recipes with cooked/mashed sweet potatoes, so when I found this one, I was so excited. These smell absolutely wonderful when they are cooking too! We usually leave out the nuts, but put in the raisins
- 1 1⁄8 cups packed brown sugar
- 1⁄2 cup canola oil
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon salt
- 4 cups raw sweet potato, peeled andshredded
- 1⁄2 cup raisins (optional)
- 1 cup walnuts (optional)
- Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
- Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
- Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts.
- Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.
Made these replacing applesauce for the oil, egg whites for the eggs, whole wheat flour for the white flour and agave nectar(1 cup) in place of the brown sugar. DELICIOUS!
The flavor was wonderful, but the did not rise properly. If they had been less dense, they would have been perfect. My baking powder has been working fine, so the only thing I can think of going wrong was it was quite humid (I have noticed things do not rise as well when that is the case). Will try again.
Loved these! I had about 3-5 lbs of potatoes, which I grated coarsely, and ended up doing a triple batch of muffins, so it took about 1+ lb of sweet potato per batch. The triple batch made 3 dz regular muffins plus 2-4 dz mini muffins, and I filled the cups to the rims. They were moist, dense, and kept a few days. I used all applesauce instead of oil, and used 1 c of wheat flour (because I forgot I was going to use wheat until I was almost done measuring). Put almonds and raisins in the last 2/3 of the muffins, and I actually preferred them without raisins because I'm not super fond of raisins, but everyone else liked them in. I think chocolate chips would be really good. They popped right out of my greased silicone muffin pans nicely. I didn't think they were too sweet, just right.<br/>Update: I forgot to mention that I don't peel my sweet potatoes, only wash them and cut off bad spots. I also tried with 1/2 wheat flour, almonds and milk chocolate chips with good results. Update #2 - I quadrupled the batch today - but a 15 oz can of applesauce is only 1 1/2 cups, so I had to add some oil. I didn't put any add-ins (no nuts, raisins, coconut, or chocolate chips), and i think it needed some. They were still good, but a little something extra to break it up would have been better. Got 5 dozen regular and about 20 mini muffins.