Sweet Potato Muffins

"This is very easy and the presentation is great for the Holidays."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
10
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • In a large bowl beat together the sweet potato, eggs, milk, honey and butter until it is creamy.
  • Combine the flour, baking powder, salt and cinnamon.
  • Add dry ingredients to sweet potato mixture. Just mix until combined.
  • Fill 12 well-greased muffin cups 2/3 full.
  • Put a pecan half on top of each muffin.
  • Bake at 400 degrees for 20 minutes.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This didn't turn out like I thought they would. They came out as hard and dense as a brick. The flavor was savory - not sweet, which is why I think the previous reviewer added coconut and frosting. I would not make them again - they were extremely dense and heavy and didn't taste good.
     
  2. I made these muffins a few days ago. They smelled just wonderful baking! Now I followed the recipe just as printed so I was surprised at the first taste. I thought they were rather bland...lacking something! I took steps to make them more tongue-worthy. 1. I sliced them into 1/4 inch rounds. 2. I coated them with a chocolate frosting. 3. I toasted some shredded sweeten coconut and sprinkled on top. They were a big hit! My youngest DGD (4) kept telling anybody who would listen that "GrannyMa made special little cakes..just for me." Well, thank you Mary, for making me a hit with the family.
     
  3. Very Good! I served the muffins with cinnamon butter. Yummy! Nice way to use up a few leftover sweet potatoes.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes