Sweet Potato Muffins (Great for After Turkey Day)

Total Time
5 mins
25 mins

Use the extra sweet potatoes from last night’s dinner to make these luscious muffins. You can use any variety of sweet potato; each will give a slightly different result, all of them nutritious and delicious. ADOPTED from the Cancer Project.

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  1. Preheat oven to 375 degrees.
  2. Combine flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir to mix.
  3. Mash sweet potatoes (if they aren’t mashed already) in a separate large bowl, then stir in non-dairy milk and vinegar. Add flour mixture and raisins. Stir together until just mixed. The batter should be moist. Add a bit more non-dairy milk or water if the batter seems stiff.
  4. Spoon batter into a vegetable oil sprayed muffin pan, filling almost to the top.
  5. Bake 25 minutes, until tops of muffins bounce back when lightly pressed and a toothpick inserted into the center of a muffin comes out clean.