Sweet potato muffins

    35 min

    I had some leftover sweet potato sitting in the fridge, and decided to make these deliciously moist muffins.


    Greater London, England, UK
    134 people made this

    Serves: 12 

    • 2 eggs, beaten
    • 200g caster sugar
    • 225g cooked sweet potato, mashed
    • 120ml olive oil
    • 80ml water
    • 200g plain flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 75g chopped pecans

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat the oven to 180 C / Gas mark 4. Grease a muffin tin or line with paper muffin cases.
    2. In a large bowl, mix eggs, sugar, sweet potato, oil and water. Combine flour, cinnamon, bicarbonate of soda, baking powder and salt. Add the dry ingredients to the wet ingredients along with the nuts. Fold gently until just moistened. Fill muffin cups 3/4 full. Bake in the preheated oven for 20-25 minutes or until muffins test done. Do not overbake. Cool on wire rack.

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    Reviews in English (10)


    Altered ingredient amounts. I didn't have any pecans so had to miss them out but the muffins were still great!  -  22 Sep 2009


    Above, rebeccakb mentions she wouldn't try olive oil in this recipe. I wanted to respond by saying that I use olive oil in all of my muffin recipes and it definitely works! I brought these muffins to colleagues and they loved them; certainly no one could 'tell' there was olive oil in there. All I'm saying is, don't be afraid to use olive oil in your baking - it's healthy and it works!  -  07 Feb 2009


    Altered ingredient amounts. I would definitely use a neutral oil like sunflower or peanut here not olive oil...  -  02 Feb 2009