Every week for MOPS (Mothers of Preschoolers), tables have assigned dishes for brunch. One table does egg casseroles, another does potato casseroles, and the last does some sort of specialty item (dips, finger foods, sweet tooth, etc.). Here’s the thing, though– you can only do so many egg and potato casseroles before they all start tasting approximately the same (delicious, but the same). So, my table and I tend to be rebels and think outside the box. This, my friends, is where my sweet POTATO muffins recipe comes into play. (Can you say “loophole?”)
While technically it’s not a potato casserole, I haven’t had anyone complain yet. They’re pretty darn delicious– sweet, but not cloyingly so, tender and soft, fluffy, with a little crunch from the pumpkin seeds on top. Even people who hate sweet potato are fans of these because it’s not like you’re eating a sweet potato on Thanksgiving; they’re just a sweet, healthier base for muffins! The best part is, this sweet potato muffins recipe is relatively easy and an awesome way to use up leftover sweet potatoes after Thanksgiving or Christmas dinner since it uses a lot of the same seasonings (if you do use pre-seasoned sweet potatoes, just take a little of the spices listed below out). They’re a perfect fall breakfast or brunch item!
If you’re looking for another muffin choice for your brunch, check out these blueberry muffins that are simply to die for!
Ingredients
- 3 c mashed sweet potato
- 2 c flour
- 2 t ground cinnamon
- 1 t ground nutmeg
- 1 t baking soda
- 1/4 t baking powder
- 1/2 t salt
- 1/2 c sugar
- 3/4 c vegetable oil
- 3 eggs
- 1 t vanilla
- Pumpkin seeds, to top (optional)
Instructions
- For the mashed sweet potatoes:
- Preheat your oven to 425*.
- Pierce 3-4 large sweet potatoes with a fork before laying them on a cookie sheet.
- Bake for 45 minutes to an hour, until the inside is soft.
- Let the sweet potatoes cool until you can handle them (or stick them in the fridge for a day or two if you're making them ahead of time like I do) and then scoop out 3 cups worth of filling.
- For the muffins:
- Preheat your oven to 325*.
- In a large mixing bowl (I use my Kitchenaid mixer), add the sweet potato, ensuring that it's all mashed up well.
- Then add the sugar, oil, eggs, and vanilla and mix until combined.
- In a separate bowl, mix the dry ingredients and then slowly add to the wet ingredients, letting it incorporate well as you go.
- Pour into your prepped muffin tins.
- Top with pumpkin seeds if so desired.
- Bake for 25-30 minutes, until a toothpick comes out clean.
[…] so into it (this is one of my kids’ favorites when I make it the dairy-free way), try these sweet potato muffins or some warm, comforting steel cut oats made just in time for […]