This is a great recipe! I skinned and boiled the sweet potatoes until they were soft.. then chopped them and put them in the blender until smooth. I used whole wheat flour as oppossed to white flour did not you the allspice and added about half a teaspoon more of both cinnamon and nutmeg and cut down on the sugar. Came out delicious. Baking time for more like 40-45 minutes than 30.
SO GOOD! I used a 40 oz. can of yams (drained & mashed) and added 1/2 c. milk...perfect - nice and moist but not dense. I was able to make 6 jumbo-sized muffins & 5 regular-sized muffins. The jumbo muffins took 32 minutes and the regular took 28 minutes. Also used dried cranberries instead of raisins.
I love this recipe, it is one of my favorites on here. I have made it several times, the only changes I make is I add 1 Tablespoon of Cinnamon and add 1/2 cup of milk, then bake it about 15 mins longer than the recipe calls for. I didn't have raisins, either so I added more walnuts. They are great for breakfast or a quick snack.
These muffins were so moist and delicious although admittedly a bit heavy. I did use whole wheat flour which may have made them heavier but they were still so good! I used 3 average-sized sweet potatoes and shreded them finely in the food processor. I'll make these again and again!
Yum! Finally a way to get my kids to eat sweet potatoes! I left out the nuts added some milk and cooked them for 15 extra minutes they were perfect and my kids think they are cupcakes:) Surprisingly sweet and taste great!
I didn't have fresh sweet potato but I did have mashed. I used 12 oz with a little butter that had been mashed in. I changed out butter for the oil and added in one mashed banana and one chopped peeled apple. It smells in-sane. This recipe made 19 medium sized muffins. I'll update this tomorrow on how we all liked them I can't imagine we wouldn't.
I made these for my sons ages 3 and 2 and they loved them! I didn't find them heavy at all. One large sweet potato provided the 4 cups and shredding them was made easier with my food processor. Excellent recipe that I will use many more times.
My family loved these! I used leftover pureed sweet potatoes and omitted the allspice and nuts. In the end I added a little milk to moisten up the batter. They raised perfectly and smelled like heaven while baking. The taste was just as pleasing. Will make again and again.
The taste of these are very good. My only complaint is the texture is a little dense but since they pack in so much beta-carotene I can live with it. My kids liked them too.
These really did taste good but they were waaaaay too dense for my taste. I don't know if it's maybe because of the starchiness of the sweet potatoes? I mixed and baked according to direction with the exception of using only 1 cup of brown sugar instead of 1 1/8 cup. I do think they turned out how they are supposed to. I think I just like fluffier/cakier muffins. The texture of these was more like a cross between muffin and bread pudding. Very heavy. For a similar flavor profile in a more "muffiny" muffin I recommend the "Morning Glory Muffins I" from this site. A couple of neutral notes - these took a bit longer to bake in my oven than the recipes states. Also with a 6oz. ice cream scoop I got 15 standard-sized muffins.
