Description
I adapted a pumpkin muffin recipe to come up with this delectable sweet potato concoction that is a true muffin, and not a cake! I think the sweet potato lends even more flavor than pumpkin. Added bonus: this recipe just happens to be dairy free, a plus for those who are intolerant to dairy.
Ingredients
- 1 cup white sugar
- 1 cup cooked, mashed sweet potato
- ½ cup olive oil
- ⅓ cup water
- 2 eggs, beaten
- 1 ⅔ cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
- Combine sugar
- sweet potato
- olive oil
- water
- and eggs in a bowl. Combine flour
- cinnamon
- baking soda
- baking powder
- and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened
- being careful not to overmix. Spoon batter into the prepared muffin cups
- filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 12