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Sweet Potato Muffins

User Rating 4 Star Rating (3 Reviews)


Sweet Potato Muffins
Sweet potato muffins with butter, shredded sweet potatoes, milk, spices, and walnuts or pecans.


  • 6 tablespoons butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cup sifted all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2/3 cup evaporated or regular milk
  • 1 1/2 cups peeled finely shredded sweet potato
  • 2/3 cup chopped walnuts or pecans


In a large mixing bowl with hand-held electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in egg and vanilla until well blended.

In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Stir into the butter mixture alternately with milk, mixing just until dry ingredients are moistened. Stir in sweet potato and chopped nuts. Spoon batter into greased muffin cups, filling about 2/3 full. Bake at 375° for 25 to 30 minutes, or until centers spring back when pressed with fingertip. Cool in pan on rack for 5 minutes. Remove from pan and serve muffins warm. Makes about 1 dozen sweet potato muffins.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Good, Member dythia99

These are good. At 25 minutes they were not done. So I left in another 5. Guess I slammed the door to hard as they fell, so they weren't pretty, but that was not the recipes fault. I would say leave in for at least 30 minutes, maybe even 35.

2 out of 2 people found this helpful.

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