Sweet Potato Muffins Recipe

Name: Sweet Potato Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked mashed sweet potatoes, cooled; ½ cup granulated sugar; ¼ cup dark brown sugar; ¼ cup margarine, softened; ½ cup nonfat sour cream; ½ cup egg substitute; 1 cup evaporated skim milk; 1 ½ cups flour; 1 tablespoon baking powder; 1 ½ teaspoons ground cinnamon; 1 teaspoon ground nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon salt; ½ cup raisins

Servings: persons

2 cups cooked mashed sweet potatoes, cooled
½ cup granulated sugar
¼ cup dark brown sugar
¼ cup margarine, softened
½ cup nonfat sour cream
½ cup egg substitute
1 cup evaporated skim milk
1 ½ cups flour
1 tablespoon baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
½ cup raisins

1
Preheat oven to 400 degrees.
2
Lightly spray the insides of 16 paper baking cups with vegetable cooking spray and insert into muffin pans.
3
Set aside.
4
In a large mixing bowl, combine the sweet potatoes with the sugars, margarine and sour cream; beat until blended.
5
Add egg substitute and evaporated milk.
6
Mix well.
7
Combine flour, baking powder, cinnamon, nutmeg, cloves and salt in a separate bowl.
8
Add to potato mixture and mix until smooth.
9
Fold in raisins.
10
Fill muffin cups almost to the top and bake 25 to 30 minutes, or until tops are rounded and muffins pull away from the sides of the cups.
11
Unmold the muffins and cool on a rack for a few minutes before serving.
12
Note: Two medium sweet potatoes equal about 2 cups cooked and mashed potato.

546

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups cooked mashed sweet potatoes, cooled, ½ cup granulated sugar, ¼ cup dark brown sugar, ¼ cup margarine, softened, and more.

Yes, Sweet Potato Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions