Sweet Potato Muffins

READY IN: 50mins
Recipe by Vino Girl

From Southern Living.

Top Review by realbirdlady

I used fresh sweet potato, boiled and mashed, and raisins rather than dates. There was a bit too much added sugar for me, I think the natural sweetness of the potato and the raisins/dates is plenty, but the sweet-toothed half of my household loved the sweetness. The batter is very gluten-y, which makes the muffins stand up with a light texture. However, this was difficult for a younger person to handle in filling the tins.

Ingredients Nutrition


  1. Preheat oven to 350F and grease a muffin pan.
  2. Combine 1 3/4 cups flour, baking soda, cinnamon and salt in a large bowl.
  3. In another bowl, combine eggs, both sugars, oil, and sweet potatoes; beat at medium speed until blended.
  4. Make a well in the center of the dry ingredients; add the wet ingredients into this well and stir just until moistened.
  5. Dredge pecans and dates in 1/4 cup flour; fold into muffin mixture.
  6. Fill muffin tins to 3/4 full and bake for 27-30 minutes.
  7. Remove from pans immediately and cool on wire racks.
  8. (Alternatively, fill mini muffin tins and bake for 12-14 minutes, to yield 4 dozen muffins).

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