Delicious Sweet Potato Muffins

I adapted a pumpkin muffin recipe to come up with this delectable sweet potato concoction that is a true muffin, and not a cake! I think the sweet potato lends even more flavor than pumpkin. Added bonus: this recipe just happens to be dairy free, a plus for those who are intolerant to dairy.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 253 Calories

Ingredients

• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup white sugar
• ½ cup chopped pecans
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• 2 eggs, beaten
• ⅓ cup water
• 1 ⅔ cups all-purpose flour
• ½ cup olive oil
• 1 cup cooked, mashed sweet potato

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.

Step 2

Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.

Step 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.