Sweet Potato Muffins
Prep time
Cook time
Total time
A dense quick muffin made with savory sweet potatoes and spiced up with sweetness; perfect for breakfast or with a big bowl of chili.
Recipe type: Breakfast, Bread
Serves: 12 muffins
  • 1¾ cups of Flour
  • 1 teaspoon of Baking Soda
  • ¼ teaspoon of Kosher Salt
  • ½ teaspoon of Cinnamon
  • 2 Eggs, large
  • 1 cup of Granulated Sugar
  • ½ cup of Brown Sugar
  • 1 teaspoon of Vanilla Extract
  • ½ cup of Vegetable Oil
  • 1¾ cup of mashed Sweet Potato, ~15 oz. can
  • ½ cup of Pecans, chopped
  1. First, preheat your oven to 350 degrees and prepare a muffin tin with grease and flour.
  2. Now, in a large bowl combine the flour, baking soda, salt, and cinnamon, whisk together.
  3. Next, in your mixing bowl, beat the eggs, sugar, brown sugar, vanilla, and oil, until combined. Stir in the sweet potato.
  4. Add the wet ingredients to the dry ingredients and stir until combined. Stir in the pecans.
  5. Divide the muffin mix into the 12 muffin tins, equally. They should be about ¾ full.
  6. Bake for 25-30 minutes, until muffins are done. Remove from tins, immediately.
  7. Serve immediately with butter.
Adapted from: The Homesick Texan Cookbook, Lisa Fain
Recipe by The Barbee Housewife at http://thebarbeehousewife.com/2015/11/06/sweet-potato-muffins/