Sweet Potato Muffins

Sweet Potato Muffins
Spathis and Miller/Photolibrary/Getty Images
  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Yield: 1 Dozen (12 servings)
Nutritional Guidelines (per serving)
263 Calories
14g Fat
31g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 Dozen (12 servings)
Amount per serving
Calories 263
% Daily Value*
Total Fat 14g 18%
Saturated Fat 5g 27%
Cholesterol 37mg 12%
Sodium 360mg 16%
Total Carbohydrate 31g 11%
Dietary Fiber 3g 10%
Protein 4g
Calcium 125mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Finely shredded sweet potato adds wonderful flavor, texture, and a moistness to the muffins. Use walnuts or pecans in these tasty sweet potato muffins. Or add flaked coconut in place of the nuts.

Some previous comments noted that their muffins took slightly longer than the 25 minutes. 

A food processor with the shredding disk attachment is the fastest and easiest way to shred the sweet potato. A box grater or Microplane grater may be used as well.


  • 6 tablespoons butter (softened)
  • 2/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cup/8 ounces flour (all-purpose)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2/3 cup evaporated milk (or regular milk)
  • 1 1/2 cups sweet potato (peeled and finely shredded)
  • 2/3 cup pecans​ (chopped)

Steps to Make It

Heat the oven to 375 F (190 C/Gas 5).

In a large mixing bowl with electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in egg and vanilla until well blended.

In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt. Stir into the butter mixture alternating with the milk, mixing just until dry ingredients are moistened.

Fold in sweet potato and chopped nuts, mixing until well distributed.

Spoon batter into greased muffin cups, filling about 2/3 full.

Bake in the preheated oven for 25 to 30 minutes, or until the center of a muffin springs back when pressed lightly with a fingertip.  Alternatively, check the muffins with a toothpick. The toothpick should come out clean when the muffins are done.

Let the muffins cool in the pan on a rack for about 5 minutes.

Remove the muffins from pan and serve the muffins warm.


Replace 1/3 to 1/2 cup of the sweet potato with finely chopped apple or zucchini.

Replace the chopped pecans with chopped walnuts or flaked coconut.