I had two organic sweet potatoes sitting on my counter just waiting to be used. My family is not a huge fan of sweet potatoes for a multitude of reasons – it’s annoying. I didn’t want these to go to waste. It’s another snow day here as well and I thought muffins with a blend of spices and sweet rich undertones might be delicious. Cue the experiment.
Sweet Potato Muffin Experiment
- 2 medium sweet potatoes, cubed, steamed and mashed
- 3 tablespoons water
- 2 large eggs
- 1/2 cup oil (I used olive because it’s what I had – canola or vegetable would work)
- 1/2 cup Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 cups liquid honey
- 2 teaspoons baking soda
- 2 tablespoons pumpkin pie spice blend
- 1/2 teaspoon salt
- 1 cup chopped walnuts (optional)
- Preheat your oven to 350°F. Prepare jumbo muffin trays (lightly oil or line with parchment or muffin cups.)
- Peel your sweet potatoes and cut into 1″ cubes. Steam or boil until soft.
- While your sweet potatoes are cooking, measure and whisk together your wet ingredients. Set aside.
- Measure and sift your dry ingredients in a large mixing bowl.
- When your sweet potatoes are soft, remove them from heat and mash. Allow them to cool slightly.
- Slowly add your wet ingredients to your dry ingredients, mixing with a wooden spoon or spatula. Mix well.
- Add your sweet potato mash to your mix. Mix well.
- Spoon evenly into prepared muffin top trays.
- Bake at 350°F for 18-20 minutes, until a toothpick inserted in the top of a muffin comes out clean.
After preparing, I taste tested. The recipe that inspired these called for almost 2 cups of sugar… no, thank you! I think you could increase the honey to 1 cup if desired. I was personally okay with the level of sweetness and fresh out of the oven they were delicious with a pat of butter. They could, however, definitely use a bit more spice – so flavour away to your heart’s content. The additional spice is not included in the recipe. Next time I’ll add extra cinnamon with the spice blend. Overall, these muffins are a satisfactory, subtly flavoured cold-weather treat. Delicious for breakfast or lunch when winter is blasting away, served with an almond milk chai latte. Your house will smell amazing!
Note: I used jumbo muffin pans (similar to these) in my experiment and they yielded 11 good sized muffins (12 if I had divided my mix evenly.) That being said, it would be simple enough to bake in a bundt pan, loaf pan (or 2), or regular muffin tray. Just adjust your baking time accordingly. (More for bundt or loaves, probably less for smaller muffins.)