Tasty Sweet Potato Muffins & mini loaves

Mary Merth


A friend had sent me a link to a Pumpkin muffin recipe with a graham cracker base, not having most of the ingredients in my cabinet I decided to improvise and create my own recipe. My hubby loves Sweet Potato Pie so I thought hmm let me try making a Sweet Potato muffin. I decided to heed some of my vegetarian daughters advice to use less oil implementing applesauce and have personally been cutting back on sugars using Agave. This was a trial and error recipe much to my husbands delight there was no trial or error for it turned out as he put it very tasty! My grandsons loved the muffins and asked for seconds they enjoyed them so much. My husband took them to work and everyone asked for a copy of the recipe. These are a keeper. You can alter both sugars with splenda for the brown sugar cut amount in half for splenda brown sugar and the white sugar cut the amount in half for white splenda sugar and still use the agave its approved for diabetics. For more of my recipes go to www.mommamaryssoutherncooking.blogspot.com

pinch tips: How to Crack an Egg with One Hand




20 Min


25 Min


3 c
all-purpose flour
1 tsp
1 tsp
1 tsp
ground cloves
3 1/2 tsp
pumpkin pie spices
1 pinch
cardamon, ground
1/2 tsp
1 tsp
baking soda
1 tsp
baking powder
2 dash(es)
pure vanilla extract
1 tsp
pure almond extract
3/4 c
brown sugar, firmly packed
1/2 c
white sugar
3/4 c
agave nectar
2 c
sweet potatoes
3/4 c
canola oil
1/2 c
applesauce, unsweetened
1 Tbsp
cream or half and half
1/2 c
chopped pecans
1/2 c
chopped walnuts

Directions Step-By-Step

Preheat oven to 350. Spray the muffin tins and set aside. also spray your pan with 4 mini loafs
I used a 16 oz can of sweet potatoes in heavy syrup and drain all the juice out then put the sweet potatoes in the blender and pureed them. Set aside.
Mix all liquid ingredients together add it the sweet potatoes then mixing together. Now all the dry ingredients leaving the nuts to be folded in after everything is mixed thoroughly.
Fill muffin tins 3/4 full makes 24 muffins and one mini 4 loaf pan fill each one 3/4 full.
Bake at 350 for 20 to 25 minutes till toothpick comes out clean. Remove
Let cool 2-3 minutes loosen and put them on cooling racks to cool. Serve hot or cold.

About this Recipe