Sweet Potato Muffins
An easy sweet potato recipe! Sweet potatoes are grated into the batter, making this sweet potato bread or muffins an easy, quick baked treat that is so incredibly soft as a bread or muffins. Great for breakfast or a snack.
Servings: 9 muffins
- 2 eggs, large
- 1/2 cup dark or golden brown sugar (packed)
- 1/2 cup plain greek yogurt
- 1/2 cup vegetable oil
- 2 cups coarsely grated sweet potato, slightly packed
- 1/4 cup toasted pecans, chopped (optional)
Pre heat oven to 350 degrees F and line a standard muffin pan with 9 cup cake 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 and oil, 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 23-26 minutes, until a tooth pick inserted in the middle of a muffin comes clean.Place pan on a wire rack to cool completely.
To make sweet potato bread - Spoon batter into a greased loaf pan, smooth top, sprinkle chopped pecans on top and bake for 40-45 minutes (until a toothpick inserted in the middle comes clean).
Place pan on a wire rack to cool completely.
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.