Ingredients
Scale
- 1 ½ cups mashed sweet potato (about 2 medium sweet potatoes, roasted or canned)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped nuts or chocolate chips for added texture and flavor
Instructions
- Start by roasting or boiling sweet potatoes until tender. Mash until smooth and set aside. You can also use canned sweet potatoes for convenience.
- In a large bowl, whisk together the flour, sugars, baking soda and powder, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs, then mix in the mashed sweet potato, oil, and vanilla extract until smooth.
- Gradually fold the wet mixture into the dry ingredients until just combined. Do not overmix. Fold in nuts or chocolate chips if desired.
- Line a muffin tin with paper liners or grease well. Divide batter evenly among muffin cups.
- Bake at 375°F (190°C) for 20-25 minutes, until a toothpick inserted in the center comes out clean. Let cool slightly before serving.
Notes
- Use well-mashed sweet potatoes for the best texture.
- Overmixing the batter can lead to dense muffins, so mix gently.
- Experiment with add-ins like nuts, raisins, or chocolate chips.
- Store in an airtight container for up to 2 days at room temperature, refrigerate for a week, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
