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    Home » Recipes » Muffins / Quick Breads

    Easy Sweet Potato Muffins

    Published: Jan 22, 2018 · Modified: Dec 6, 2022 by Maria Doss · This post may contain affiliate links · 18 Comments

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    Easy Sweet Potato Muffins are made with grated raw sweet potatoes. They are mildly sweet, soft, fluffy and requires no planning ahead. Enjoy plain or slather with salted butter!

    If you love snacking on muffins like us, then check out this Almond Flour Banana Bread Muffins, Lemon blueberry muffins,  Persimmon Muffins or Nutella Brownie Muffins.

    As an Amazon Associate and member of other affiliate programs we earn a small commission from qualifying purchases through our affiliate link. For more information read our Non-Disclosure Agreement.

    Easy Sweet Potato Muffins

    The BEST Fall muffin recipe!! Sweet potato muffins usually call for mashed sweet potatoes but these are made with coarsely grated sweet potato which is stirred into the batter. Now, you can bake up some treats when craving strikes.

    These are not only nutritious, but also uses less sugar than most recipes. So, these are mildly sweet, moist and fluffy with crunchy pecans on top.

    Also known as yams, they are amazingly healthy baked, roasted, mashed, fried or made into casserole. Try these Baked Sweet Potato made in Air Fryer or Sweet Potato Waffles.

    Made with greek yogurt and vegetable oil instead of butter, this is delicious as a snack along with coffee, breakfast, brunch or part of your Thanksgiving feast.

    It’s important to mix the batter as little as possible, just until all the ingredients are combined. That way, they will have a moist and tender crumb with a soft bread like texture.

    WHY YOU'LL LOVE THESE?

    1. No need for cooked potatoes - Just peel and coarsely grate a yam and then stir into the batter before baking. So, there is no planning needed!
    2. Texture – They are soft and light with tiny pieces of reddish orange colored yams thought the baked goodie. The toasted nuts on top adds crunch and texture.
    3. Easy to make – No mixers required, just two bowls and a grater.
    4. Freezer friendly – These are not iced, glazed or frosted making it a great option to freeze. I like to make a double batch in Fall and freeze for later use.

    SOFT AND FLUFFY

    We have a few tricks up our sleeves for guaranteed softness.

    1. Oil based recipes are generally more moist and tender when compared to recipes with butter, since oil coats the flour protein much better than butter.
    2. Yogurt brings a slight tang and a brilliant creamy moisture to baked goodies. When combined with baking soda (which is an alkaline compound), the acidity in yogurt will produce carbon dioxide gas giving a fluffy and light texture to baked goods.
    3. Brown sugar - Brown sugar contains molasses which gives an added moisture, enhancing the softness.
    4. Grated vegetable - Though yam is a very hard root vegetable, but becomes very moist when cooked. So, the tiny pieces of grated sweet potato running through the batter becomes extremely soft upon cooking, giving a beautiful fluffy texture.

    YAMS VS SWEET POTATOES

    Although often labelled as yams, they are sweeter, less starchier, lighter skinned with a deep orange colored flesh. Yams on the other hand are are characterized by a lighter flesh and a darker skin with a rough texture.
    They are similar, but not the same. It can get confusing because they often labelled incorrectly in stores.

    There are many varieties of sweet potatoes available in the super markets, and they come in all different colors and shapes. Look for firm ones without much wrinkles, bruises or discolorations. Store them in a cool, dry, dark, but well ventilated place.

    Are they healthy?

    The sweet potatoes are one of the healthiest vegetable you can find in the produce section of your super market. It is high in fiber, beta carotene, anti oxidants supporting good vision, immune system and a healthy gut.

    Egg and greek yogurt adds protein. There is butter or sour cream, making these a healthier option when compared to most store bought goods.

    INGREDIENTS

    Here’s what you’ll need to make this recipe:

    1. Sweet potato – Use about 1 large grated yam.
    2. Pecans – Use toasted and chopped pecans.
    3. Flour – Regular unbleached all purpose flour.
    4. Leavening – Both baking powder and baking soda.
    5. Sugar – Light or golden brown sugar.
    6. Oil – Use a neutral oil, such as vegetable or corn oil. It adds richness and enhances the amazing moist texture.
    7. Salt – To make all the flavors pop.
    8. Cinnamon - Ground cinnamon for flavoring.
    9. Egg – You’ll need an egg to help with binding.

    PRO TIPS

    • Sweet potato - Peel off the skin and grate it along the coarse side of the box grater. Measure 2 ½ to 3 cups and stir into the batter.
    • DO NO OVER MIX- As with any baking recipe, over working the batter develops gluten and makes a tougher baked product. Mix just until you don't see any flour streaks.
    • Pecans - Use toasted pecans. You can skip for a nut free recipe.
    • Greek yogurt - Use plain greek yogurt or thicker regular yogurt
    • Measure the flour correctly. Too much or too less flour will affect the end product drastically. Spoon flour into a dry measuring cup and level off the top with the straight side of a butter knife.
    • Flavorings – Experiment with other Fall spices like ground nutmeg, cloves, pumpkin spice or vanilla extract.

    VARIATIONS

    These are perfectly tall and fluffy with a sprinkle of chopped pecans on top! Here are some tasty mix-ins and variations to try:

    • Nuts: Use chopped walnuts or almonds instead.
    • Chocolate chips: Why not? Add semi sweet chocolate chips to the batter.
    • Streusel: Top with a streusel topping instead ( we love this streusel recipe from joyofbaking.com)
    • Cinnamon: Use 2 teaspoons cinnamon instead of 1 teaspoons for a more intense flavor.

    HOW TO MAKE?

    1. Whisk dry - Whisk flour, baking powder, baking soda, ground cinnamon and salt together in a bowl.
    2. Whisk wet - In another bowl, whisk eggs, vegetable oil, greek yogurt and brown sugar together.
    3. Fold dry into wet - Gently fold the flour mixture along with the wet ingredients, until you no longer see streaks of flour.
    4. Add vegetable - Peel grate yams using the coarse side of your box grater. Measure two and half to 3 cups for the recipe.
    5. Bake - Divide batter into paper lines muffin pan, top toasted chopped pecans on top and bake at 350 degrees for about 30 minutes.

    HOW TO STORE?

    They are great stored at room temperature for up to three days.

    To Freeze - Place cooled ones in a zip lock bag and freeze for up to 2 months. Leave at room temperature overnight to thaw. They are perfect when you are craving something sweet, have unexpected company or quick snack for kids’ lunch box.

    More Muffin Recipes to try:

    • Air Fryer Banana Muffins
    • Almond Flour Chocolate Muffins
    • Almond Flour Carrot Cake Muffins
    • Eggless Banana Muffins

    Follow me on INSTAGRAM, TIK TOK, FACEBOOK or PINTEREST for more delicious recipes.

    sweet potato muffins topped with pecans on a wire rack.
    Print Recipe
    4.56 from 9 votes

    Easy Sweet Potato Muffins

    Easy Sweet Potato Muffins are made with grated raw sweet potatoes. They are mildly sweet, soft, fluffy and requires no planning ahead. Enjoy plain or slather with salted butter!
    Prep Time2 mins
    Cook Time25 mins
    Total Time1 hr 5 mins
    Course: Breakfast
    Cuisine: American
    Keyword: grated sweet potato muffins, sweet potato muffins
    Servings: 12 muffins
    Author: Maria Doss

    Ingredients

    Dry Ingredients

    • 1 cup + ½ cup all purpose flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt

    Wet Ingredients

    • 2 eggs, large
    • ½ cup dark or golden brown sugar (packed)
    • ¾ cup plain greek yogurt
    • ½ cup vegetable oil
    • ¼ cup water

    Additional ingredients

    • 2 ½ to 3 cups coarsely grated sweet potato
    • ¼ cup toasted pecans, chopped (optional)

    Instructions

    • Pre heat oven to 350 degrees F and line a standard 12-cup muffin pan with paper liners.
    • Add all dry ingredients together into a medium bowl and whisk to combine.
    • In another larger bowl, add eggs and beat to combine. Add brown sugar, yogurt, oil and water, whisk until well combined.
    • Add dry ingredients, fold in with a rubber spatula until just combined (DO NOT OVER MIX). Fold in grated sweet potatoes and transfer batter into the prepared muffin pan and sprinkle chopped pecans on top.
      Bake at 350°F for 25 to 30 minutes, until a tooth pick inserted in the middle of a muffin comes clean.
      Place pan on a wire rack to cool completely.

    Notes

    Peel the skin of a sweet potato and grate on the coarse side of your box grater. Measure 2 cups for the recipe. 
    DO NO OVER MIX – As with any baking recipe, over working the batter develops gluten and makes a tougher baked product. Mix just until combined.
    Pecans – Pecans are optional. You can skip pecans for a nut free sweet potato muffins.
    Greek yogurt – Use plain greek yogurt
    Muffins are great stored at room temperature for a few days or frozen for up to a month. Let frozen muffins thaw overnight at room temperature.
     

    Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

     
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    Reader Interactions

    Comments

    1. Kelsie | the itsy-bitsy kitchen

      January 22, 2018 at 3:39 pm

      OMG I need to try this! I love sweet potatoes! (And bread too, of course!)

      Reply
      • Maria Doss

        January 23, 2018 at 11:45 pm

        You will love it Kesie:)

        Reply
    2. Kelly @ Kelly Lynns Sweets and Treats

      January 23, 2018 at 4:56 am

      This sweet potato bread sounds so yummy! I need to grab some sweet potatoes from the store and make this ASAP!! 🙂

      Reply
      • Maria Doss

        January 23, 2018 at 11:45 pm

        Yes, you do. This sweet potato bread recipe is a favorite in our home:)

        Reply
    3. cakespy

      January 23, 2018 at 12:58 pm

      Sweet potato biscuits, bread, rolls, etc - it's all incredible to me. I love the moisture and flavor it imparts. This recipe is clearly a keeper!

      Reply
      • Maria Doss

        January 23, 2018 at 11:46 pm

        Yes dear, thank you:)

        Reply
    4. Kim | The Baking ChocolaTess

      January 23, 2018 at 2:45 pm

      Omgoodness! I love all these flavors going on! Sweet potatoes are so good for you and it's such a nice compliment to incorporate them into muffins and breads for sure! Love it Maria! 🙂

      Reply
      • Maria Doss

        January 23, 2018 at 11:47 pm

        Thank you dear, Something so good for us yet it tastes so delicious, love sweet potatoes.

        Reply
        • Ida

          December 08, 2020 at 10:26 pm

          This recipe is a keeper! It's so moist and not sweet. I made it in 2 small bread loaf pans, 1 for home and 1 for a friend but I don't think I want to share it now....lol

          Reply
          • Maria Doss

            December 09, 2020 at 7:59 am

            Glad you loved the recipe Ida, happy holidays😍

            Reply
    5. Patrick@looneyforfood.com

      January 23, 2018 at 6:25 pm

      Im loving sweet potatoes in everything! Im always surprised that most people don't know you can take almost any quick bread recipe and make it in muffin form or vice versa.

      Reply
      • Maria Doss

        January 23, 2018 at 11:47 pm

        Totally, its such a versatile root.

        Reply
    6. heather (delicious not gorgeous)

      January 23, 2018 at 10:53 pm

      oooh i've been meaning to bake more with sweet potatoes! but having to cook and cool them before using made me lazy lol. glad to hear that you can use raw ones in here!!

      Reply
      • Maria Doss

        January 23, 2018 at 11:48 pm

        Thank you dear:)

        Reply
    7. Katherine | Love In My Oven

      January 24, 2018 at 3:17 am

      My kids will actually eat sweet potatoes, and they love muffins so this is PERFECT! Can't wait to try it. I love that you can put the potatoes in raw!!

      Reply
      • Maria Doss

        January 24, 2018 at 4:46 am

        They'll sure love it, thanks Kathy:)

        Reply
    8. Ashika | Gardening Foodie

      January 24, 2018 at 12:26 pm

      5 stars
      Maria, I absolutely love this recipe, as a muffin it makes a perfect breakfast or lunch box treat. It looks so soft and moist and the addition of sweet potatoes sound so delicious. I really cannot wait to try 🙂
      Thank you for the delicious recipe 🙂

      Reply
    9. Deepika|TheLoveOfCakes

      January 24, 2018 at 12:57 pm

      I love sweet potatoes but have never baked with them! But the texture of the bread looks so moist and amazing! I am going to try this super soon 🙂

      Reply

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    Maria Doss
    Maria Doss

    I am Maria Doss, the recipe creator, photographer and writer behind Kitchen at Hoskins. Here you'll find lots of creative recipes that use clever techniques or flavor profiles. It might intertwine two cuisines together to create a perfect blend or use an innovative technique.
    About Maria ->

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