Sweet Potato Muffins


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Those of you who have been following this blog for a few weeks know that Stephan and I bought a box of sweet potatoes in early November at Powell’s Farm Market in North Carolina. Thankfully, sweet potatoes keep for a LONG time, which is good because it seems like no matter how many potatoes we use, the box never seems to get any emptier. It’s a magic box of sweet potatoes! Now could I have a magic box of money that never gets any emptier?!? Please?

Anyway, the other day, I decided to make a batch of sweet potato muffins to use up a couple of the small ones. I’ve had the recipe for years–it’s based on the recipe from a certain living history museum that I worked at for ten years, eight months, and nine days of my life…not that I counted or anything… *cough*

I’ve tweaked it to suit my taste and you can too. Don’t like raisins? Use dried cranberries. Don’t have pecans? Use walnuts. Don’t like or can’t have nuts? Leave them out. Don’t have pumpkin pie seasoning? Use nutmeg, cloves, allspice–whatever sweet spices that you like and have on hand (although if you use cloves, use half the amount). It’s pretty versatile. I also used an extra large muffin tin, but you can use a regular tin and get smaller muffins, but more of them. You can also double the recipe if you want tall bakery-style muffins in those extra large tins. I was just going for flavor instead of making them fancy, but you do whatever makes you happy!

sweet potato muffins ingredients

Start by boiling a couple small sweet potatoes and letting them cool. When soft, peel and mash them, then set them aside. In a mixing bowl, cream 1/4 cup of butter with 1/2 cup sugar, then add the mashed potatoes. In a separate bowl, combine 3/4 cup all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, and 1/2 teaspoon pumpkin pie seasoning. Add this mixture alternately with 1 large egg and 1/2 cup milk (whatever kind you like). When it’s just blended, mix in 1/4 cup chopped pecans and 1/4 cup raisins. Don’t overmix or the muffins will be tough. This is what it will look like:

muffin batter


Spoon into greased muffin tins and top with chopped nuts, coconut, cinnamon sugar, or anything else that you want–or just leave plain on top.

muffins ready for the oven

Bake in a preheated oven at 400 degrees for 25-30 minutes or until the muffins are done and starting to pull away from the edges of the pan.

sweet potato muffins

As I said, if you want taller muffins, double the recipe or use smaller tins. Either way, the muffins will be moist and yummy, and won’t last long!


2/3 cup mashed sweet potato

1/4 cup butter

1/2 cup sugar

1 large egg

3/4 cup all purpose flour

2 teaspoons baking powder

1/2 teaspoon each: salt, cinnamon, and pumpkin pie spice

1/2 cup milk

1/4 cup each: chopped pecans and raisins

Grease muffin tins and preheat oven to 400 degrees. Cook, peel, and mash sweet potatoes (or just use canned ones) and set aside. Cream the butter and sugar, then add the egg, half of the dry ingredients, the milk, and the rest of the dry ingredients. Stir in the nuts and raisins and spoon the mixture into the muffin tins.  Sprinkle with additional nuts, cinnamon sugar, or whatever you like. Bake 25-30 minutes and enjoy!


What’s you favorite way to use sweet potatoes? Let us know in the comments below!




Scalloped Sweet Potatoes Recipe

This post may contain affiliate links which cost you absolutely nothing, but may provide me with a commission.

Back in early November, Stephan and I took a quick, one-night trip down to the Outer Banks of North Carolina to read, walk on the beach, eat, drink, and RELAX. Between his schedule and mine, two days and one night was all we could fit in, but it was exactly what we needed. Because we’re foodies, we love to explore farm stands, and there are several along the way to choose from. Our favorite is Morris Farm Market, but we also picked up a huge box of sweet potatoes at Powell’s Roadside Market.

Sweet potatoes are full of fiber, vitamin C, beta carotene, B Vitamins, and calcium–and they’re delicious! We used some of them for sweet potato casserole on Thanksgiving. We had baked sweet potatoes. We had sweet potato fries.  Eventually, I wanted to make something a little different, that would also maybe put a little dent in the box that never seems to empty….

I served these with baked salmon fillets and buttered broccoli, but they would go nicely with almost anything that you’d serve with potatoes, rice, etc.

sweet potatoes prep

Start by peeling 4-5 sweet potatoes and slicing them into 1/4″ thick rounds (roughly–no one is going to get out a ruler and measure them–just make sure they’re all about the same thickness so they’ll cook evenly). Then, grease a 13×9 pan or a large casserole, and place a layer of potatoes in the bottom of the pan.

In the meantime, peel and mince three cloves of garlic and put into a saucepan with two cups of cream and two tablespoons of butter. Heat to a simmer, then take off the heat.

Combine one teaspoon of salt with 1/4 teaspoon of pepper and sprinkle some over the layer of potatoes. Sprinkle Italian Seasoning over them as well. Continue layering the potatoes and seasonings until you’ve mostly filled the pan, then pour the cream mixture over the potatoes. Bake for 30-40 minutes in a 400 degree preheated oven until potatoes are tender. Sprinkle on 1/2 cup shredded Swiss cheese and 1/2 cup shredded mozzarella cheese (or more if you’re a cheese fan like me). Bake another five minutes until cheese is melted. Remove from the oven and let cool 10-15 minutes to let the sauce thicken, and to prevent burning the heck out of your mouth!

scalloped sweet potatoes



4-5 medium sweet potatoes

2 cups cream

2 Tbl. unsalted butter

3 cloves garlic, minced

1 tsp. Italian Seasoning

1 tsp. salt

1/4 tsp. pepper

1/2 cup shredded Swiss cheese and 1/2 cup shredded Mozzarella, or more to taste

Preheat oven to 400 degrees. Grease a 13 x 9 pan or large casserole dish. Peel and slice potatoes into 1/4 inch slices and layer in pan. Sprinkle salt, pepper, and Italian Seasoning over potatoes, and repeat until the pan is almost full (leave some room for the cream).

Heat 2 cups of cream in a saucepan with 2 tablespoons butter and the minced garlic, then pour over the potatoes.

Bake 30-40 minutes or until the potatoes are tender, then top with the cheese and bake another 5 minutes. Let rest 10-15 minutes and enjoy!

Yield: 4 large servings, or 6-8 small ones


What’s your favorite way to use sweet potatoes? Leave us a comment!