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.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.

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  • 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.

Nutrition Facts

253 calories; protein 3.3g 7% DV; carbohydrates 31.1g 10% DV; fat 13.3g 20% DV; cholesterol 31mg 10% DV; sodium 235mg 9% DV. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
12/10/2019
INCREDIBLE! So delicious, and the kids loved them. I did sub vegetable oil for the olive oil and brown sugar for the white but left all other ingredients and amounts alone. I baked them in a mini muffin tin and got 38 muffins. Read More
(1)
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/10/2019
INCREDIBLE! So delicious, and the kids loved them. I did sub vegetable oil for the olive oil and brown sugar for the white but left all other ingredients and amounts alone. I baked them in a mini muffin tin and got 38 muffins. Read More
(1)
Rating: 5 stars
11/07/2020
The recipe was perfect it came out so delicious the kids love it. I substitute brown sugar and I added almond bits. The kids came back for seconds and thirds almost done next time I make so much more and I will make it for Thanksgiving thank you for this recipe Read More
Rating: 5 stars
12/18/2019
This came out soooooo good! I doubled this recipe for a potluck omitted the pecans and added a maple brown sugar instant oatmeal 2-packet strussel with a little help from some more brown sugar flour and butter and made this in a 9x13 glass pan lined with parchment with a silicone mini loaf pan of batter left over. I baked these together for 45 mins and turned them around at 25 mins. Perfect! Read More
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