Sweet Potato Muffins Recipe

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2 votes | 1957 views

The sweet potato crop in North Carolina is reaching its peak and I want to take advantage of this bountiful crop. I decided that the perfect pairing would be the spices I love for fall and some sweet potato puree baked into a tasty little muffin. This is the perfect mid morning treat with a cup of hot coffee. The Husband likes his with yogurt for breakfast. Either way this recipe is a winner!

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Cook time:
Servings: 24 Servings
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Ingredients

Cost per serving $0.47 view details

Directions

  1. Preheat oven to 350 degrees. In a medium mixing bowl cream together sugar and butter. Blend in eggs, buttermilk, cinnamon, nutmeg, baking powder, sweet potato puree, flour. Stir until all ingredients are blended together well. Add pecans. Spoon batter into greased muffin tins. Bake 25 minutes. Makes 24 muffins.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 77g
Recipe makes 24 servings
Calories 195  
Calories from Fat 98 50%
Total Fat 11.16g 14%
Saturated Fat 5.82g 23%
Trans Fat 0.0g  
Cholesterol 68mg 23%
Sodium 414mg 17%
Potassium 116mg 3%
Total Carbs 20.62g 5%
Dietary Fiber 1.0g 3%
Sugars 10.11g 7%
Protein 3.66g 6%
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