Roasted Fish Fillets in Mustard Cream Sauce
Dishing Up Vermont Cookbook

Sweet Potato Maple Muffins

Sweet potato muffins

Sweet Potato Maple Muffins

These muffins are a great alternative to pumpkin. You can use cinnamon and nutmeg in place of the spices, but I think allspice and cloves give them a unique flavor. I usually make extra sweet potato for dinner and then make these muffins the next morning.

1 1/2 cup all-purpose flour or whole wheat flour (or some of each)

1/2 cup firmly packed dark brown sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. ground allspice

1/8 tsp. ground cloves

¼ tsp. cardamom, optional

1/2 c. butter, melted or canola oil

1/2 c. milk

2 eggs, lightly beaten

1 c. cooked sweet potato, mashed or pureed

1/2 c. raisins or chopped, dried figs or dates, optional

Demerara sugar for sprinkling tops, optional

1.    Preheat oven to 375 degrees. Butter 12 cup muffin tin or line with papers (spray papers with nonstick cooking spray).

2.    In a large bowl, stir together flour, brown sugar, baking powder, salt, and spices.

3.    In a separate bowl, beat together butter (or oil), milk, eggs and sweet potato.

4.    Make a well in the dry ingredients and add wet ingredients. Combine sweet-potato mixture with flour mixture and mix lightly. Fold in dried fruit. Spoon mixture evenly into prepared muffin cups. Sprinkle tops with sugar. Bake for 20-25 minutes or until springy to the touch.

Download Sweet Potato Maple Muffins Recipe



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Pamela Rogers

Excellent. Made these with a combination of sweet potato and butternut squash left-over casserole.


Glad you liked them - great way to use up leftovers from Thanksgiving!

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