This recipe courtesy of Perry Street Inn and freezes beautifully. It makes 2 loaves or 48 mini-muffins.
- 3 eggs
- 1 1⁄2 cups sugar
- 1 1⁄2 cups mashed sweet potatoes (or 1 16-oz can sweet potatoes, drained and mashed)
- 1 cup oil
- 2 teaspoons vanilla extract
- 2 1⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons cinnamon
- 1 teaspoon salt
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon nutmeg
- nuts (optional) or raisins (optional)
- In a large mixing bowl, combine eggs, sugar, sweet potatoes, oil, and vanilla. Mix well with an electric mixer or by hand.
- Mix the dry ingredients and add to sweet potato mixture. Beat onhly enough to blend. Add the nuts or rainsins last.
- Pour into 2 greased and floured 8-inch loaf pans or 48 tiny muffin cups.
- Bake in a 350 ovne for 50 to 60 minutes for loaves, or 20 to 25 minutes for muffins.
Excellent muffin recipe! I especially liked sneaking in the sweet potatoes for my kids. I used whole wheat flour and applesauce in place of the oil. I also used only about 1/8 tsp of the cloves, nutmeg, and ginger since those are not my favorite spices. I cut the amount of sugar in half to 3/4 c and they were still plenty sweet. With all these healthier changes, the muffins were still moist, sweet, and delicious. My children ate them without knowing what they were, but laughed when I told them what they were made of. The taste is very similar to pumpkin muffins. I got about 24 muffins.
This is PERFECT! Exactly what I was looking for to use up some canned sweet potatoes in syrup I had. I made it exactly as written except I subbed a teaspoon of pumpkin pie spice for the ginger and nutmeg (I still added cinnamon and cloves as well). I did not add raisins or nuts. I baked it in a 13 X 9 pan and I baked it about 40 minutes. The flavor is nicely spiced and it has a great moist yet fluffy texture. I have 3 more cans of yams so I'm going to make some more and freeze it for the holidays. Thanks for the great recipe!
Excellent as written for muffins (raisins + walnuts added). I'll make them again and will experiment with previous reviewers' ideas of lowering the sugar, subbing applesauce for half the oil, and using part whole wheat flour. (At that point they're not really the same muffin--but good ideas nonetheless.)