The other day I discovered sweet potatoes inside of a plastic bag that originally came filled with white potatoes. Um, okay??? I knew I hadn’t bought any sweet potatoes, but I knew that I’d be making some seriously savory sweet potato muffins soon! (It turns out my mother-in-law brought them when she came for a visit, and just added them to the bag here!)
I try my hardest to not waste food. Wasting is exactly the same as throwing hard earned dollar bills right into the trash can. More importantly, I really do think about those less fortunate. There are many people who are desperate for things that I take for granted. Food being one of them. With that in mind I boiled those sweet potatoes immediately. Once they cooled I peeled them and put them in the refrigerator. I recommend boiling and peeling your sweet potatoes in advance. The sweet potatoes will be ready to be handled when you’re ready to bake. You can even boil, peel, and freeze them to be used later on.
Feeling warm and fuzzy inside knowing I was about to bake something semi-healthy for my children – I retrieved the sweet potatoes from the refrigerator and mashed them by hand with a whisk, and set them aside. The sweet potatoes are actually the last ingredient you will add for this recipe. It is totally up to you to decide what stage you are ready to mash them. Do what works for you.
Next, in another bowl I combined the flour, cinnamon, baking soda, baking powder, and salt with a whisk. It is important to make sure this is mixed well, so that the ingredients are evenly distributed throughout the mixture. I use the wire whip attachment on my Kitchen Aid mixer for this, so I can move about the area getting the next items ready while it is whirring away. Once completed, set this dry mixture aside too.
The crumb topping is the last of items to be made in a separate bowl and set aside. Go ahead and grab yet another bowl. Add your brown sugar and flour. Cube the butter before adding to the mixing bowl. No need to let it soften to room temperature first. I used the flat beater attachment for blending. Mix these three on low for a couple of minutes until crumbly. Guess what? Set it aside.
Alas it is time to mix the liquid ingredients in the big bowl where all your ingredients will turn into delicious sweet potato muffins, and as promised there will be no more “setting aside”. Once the oil, eggs, and vanilla are in the mixing bowl you can add the sugar. Switching back to the wire whip attachment might be a good idea for this step. However, it is not necessary. Once those items are mixed well, you can add your dry ingredients in. Blend all together and add in your sweet potatoes.
At this time you can turn your oven on to pre-heat. I never fully understood why this is the first step in so many recipes. I don’t consider myself to be slow, and yet my oven would be ready WAY before I was ready to use it.
Go ahead and pour the mixture into sprayed muffin tins (or lined with paper cups). This recipe will make 24 muffins when filling about 2/3 full. Sprinkle the crumb topping evenly on each muffin.
Bake at 325 degrees for 30 minutes or until inserted toothpick comes out clean. Allow time to cool before eating. Enjoy!
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I absolutely love my mixer – I’ve had it for years, and it still works like new!
I have also used Wilton products for years and been happy with them.
- 1 cup of light brown sugar
- 3 Tablespoons butter (cubed)
- 1/4 cup flour
- 3 cups of mashed sweet potatoes (3-4 large sweet potatoes)
- 3 large eggs
- 3/4 cup vegetable or canola oil
- 1 teaspoon vanilla
- 1 cup sugar
- 2 cups flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon table salt
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- In large bowl combine flour, cinnamon, baking soda, baking powder, and salt.
- In a separate bowl combine oil, eggs, vanilla, and sugar.
- Add dry ingredients into the wet ingredients, then mix in the sweet potatoes.
- Pour mixture into muffin tins until about 2/3 full.
- Sprinkle crumb topping on each muffin.
- Bake at 325 degrees for 30 minutes.
Yields approximately 24 muffins.