Not everyone in my house likes sweet potato mash with their dinner. But everyone loves the cinnamon spice sweet potato muffins I make with the left over mash!
It might sound strange, but muffins are a great way to use up leftover veggies. Zucchini and carrot are muffin favourites, but good old sweet potato is also a winner in muffins.
It’s worth cooking the sweet potato just to make these muffins because it makes them so good! The sweet potato makes them moist, and sweet, and gives them such a delicious colour. Plus it doesn’t hurt to know that you’re eating a super health veggie when you are pigging out on warm muffins!
Even my kids who say they don’t like sweet potato, love these muffins!
We make our muffins with homemade muffin mix, but you can easily adapt your favourite muffin recipe or follow the recipe below make these from scratch too. If you are adapting a recipe you’ll probably want to reduce the amount of liquid you add, as the mashed sweet potato adds a lot of moisture, but apart from that you can add sweet potato to lots of cake and muffin recipes.
We brushed some melted butter onto our sweet potato muffins and then dipped them into some cinnamon sugar, but they’d be great with cream cheese icing (frosting) or just keep them plain.
Cinnamon Spice Sweet Potato Muffins
A great way to use up leftover sweet potato.
- ¾ cup of sugar
- ¼ cup of oil
- 2 eggs
- 1½ cups mashed sweet potato (approx 1 large potato)
- 2 cups plain flour
- 2.5 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ginger
- 1 tsp allspice
- 1/2 cup of milk
- Peel and cut a large sweet potato into cubes, cook it in the microwave, or steam, it until soft enough to mash. Allow the sweet potato mash to cool before adding it to the other ingredients.
- Preheat your oven to 180 Celcius and line a muffin tin with paper cases.
- In a large bowl combine the eggs, sugar, and oil, and beat well.
- Add the cooled mashed sweet potato and mix well.
- Add the flour, baking soda, and cinnamon, ginger and allspice and mix gently.
- Add the milk a little at a time mixing well.
- Fill the muffin cases almost to the top and bake in a moderate oven for 25-30 minutes until they begin to brown on top and a skewer comes out clean.
- For a cinnamon sugar topping - brush the top of the muffins with melted sugar and dip into a dish of cinnamon sugar.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 231Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Please note: this recipe uses Australian measurements and temperatures, if you need to convert measurements or temperatures you can find our printable cooking conversion chart here.
These sweet potato muffins are a good after school snack to munch on while tackling some homework, and they are great in the lunch box too. They also freeze well!
Have you got a favourite muffin recipe?
Leave a link to your favourite muffin recipe in the comments below, or try one of our favourites:
Read the comments or scroll down to add your own:
Sapana V says
These sweet potato muffins are looking delicious. My kids will love them.
Could you substitute a natural sweetener (applesauce,honey, etc) instead of using refined sugar?
Yes! You can definitely substitute with whatever natural sweetener you like best, just double check the amounts you will need.