These are perfect if you have leftover
sweet potatoes during the holidays, but if not, totally worth cooking a few
just for this easy recipe. I microwaved mine for about 6 or 7 minutes, until
they were very soft, but roasting, or boiling will also work.
As I mention in the video, these muffins
are just a little bit of frosting away from being cupcakes. I’ve never
understood the allure of mini marshmallows on a sweet potato casserole, but
something tells me some “fluff” would work well on these, as well. I really hope
you give them a try soon. Enjoy!
Ingredients for 24 Sweet Potato
Muffins:
2 cups all-purpose flour
1 teaspoon kosher salt
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
pinch of freshly grated nutmeg
1 teaspoon kosher salt
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
pinch of freshly grated nutmeg
4 large eggs
1 1/2 cups sugar
1 1/2 cups sugar
1/2 cup light brown sugar
1 cup vegetable oil
1/4 cup melted butter
2 cups mashed sweet potato or “yams”
1 cup chopped pecans, plus more for the top
demerara sugar for the tops
1 cup vegetable oil
1/4 cup melted butter
2 cups mashed sweet potato or “yams”
1 cup chopped pecans, plus more for the top
demerara sugar for the tops
- Bake for 25 minutes at 350 F. or
until a wooden skewer comes out clean.
19 comments:
Chef John, what are your feelings about convection ovens? I recently made your gingernsap cookies and they came out incredible. But the temperature and times seemed to only work for convection in my kitchen. Is my oven just terrible or do you generally use convection? Because with these, I would assume that 25 minutes in convection is way too much.
This recipe looks great, especially since I love sweet potatoes. I have to ask, though, why such a large amount of oil? And since I'm asking, why all the sugar? I haven't made these yet and I'd like to know what I'm in for if I reduce the amounts of either or both.
Awesome and I have leftover sweet potatoes from last night! Will be making these tonight!!
These look awesome!
Would a substitution of pumpkin (in place of the sweet potato) work for this recipe?
Dear Chef John,
I would love to see the series on the 101 ways to make eggs, the folds on the toque. This is the real basis of classical cooking.
Chef John, Thanks giving brings families together, I would love to share Your Sweet Potato Muffins would rice flour work in place of all purpose Flour? We have a relative with a severe reaction to wheat.
Could you use applesauce in place of some of the oil?
Sorry, but never baked with rice flour, so not sure. Also, applesauce in place of some of the oil may work, but since I've not tested, not sure of the results.
WOW..SOMETHING NEW TO ME
Looks very delicious.
Thanks for sharing with us.
Just wanted to say that I chuckled heavily at the brown sugar and then proceeded to burst out laughing when you dumped in the butter. I've been a long time lurker but never commented - but I think your videos are far and away the best for learning cooking, both because of the simplicity and clarity of the well-shot and edited videos, and the entertainment factor. My husband and I always love seeing what you come up with - Chef John is a household name for us. Thanks for the continual food education and inspiration.
I used this recipe and made three medium loafs instead of the muffins this morning. It's excellent! I have watched your videos for about a year now and this one is the first one I decided to try for myself! FANTASTIC!! Looking forward to making more in the future!
I baked these muffins yesterday, and they are all what you hope in a muffin…flavor of spices, sweet potato, and the crumb was excellent. Forgive me Chef John, I roasted some butternut to add to the recipe.
Hi Chef John,
Happy Thanksgivings Day! I have been following your blog and videos for several years in addition to making several of your lovely recipes. I truly appreciate your contributions. I have made these muffins twice and everyone who ate them could not stop raving about their taste. I have a question. I will be making these muffins again tomorrow morning but I need to make 48 muffins this time around.
Question: Do I double the amount of baking powder, baking soda, and vegetable oil in the aforesaid recipe?
I look forward to hearing from you soon.
Cordially,
Antigone
These were a real hit. As it turned out I was able to prepare this as presented (with Gluten). She wanted a crumb topping butter nuts and brown sugar. I started with out enough sugar and ended with about a 1/3tp dollop on each muffin. All of which sank while cooking. My muffins each had a delicious sugar bomb in the center!
These are absolutely delicious. I wasn't sure about the pecans so I made some with and some without. Chef John was right, they make the muffin. I will definitely make them all with nuts the next time. I microwaved the potatoes which was quick and easy. My only question is what is the best way to get rid of the "strings"?
I have made these many times now and everyone loves them. I have done them with potatoes cooked in the microwave and ones done in the oven. The ones from the oven are more moist and the muffins are more moist. I always blend the potatoes in the food processor and since I like to eat the peelings as well, I blend everything and it works great. I add more pecans than are called for in the recipe because we love them and I also added 1/4 teas. clove and 1 teas. maple flavoring. I about got tackled for the recipe at the breakfast I took them to. Thank you Chef John for wonderful clear videos and great recipes. I recommend you to everyone.
Great recipe! Already made it 2 times. I used fresh ginger.
Hey! Wonderful recipe. Just for kicks, I've replaced the sugars as following: 1 cup of dark brown sugar and 1 cup of dates syrup. Plus, since conveniently the dates syrup added to the hydration, I replaced half the flour with whole wheat.
On a different note, since I didn't set aside enough pecans for garnishing, I ended up using pumpkin seeds on the second batch which made them look ever so colorful and thanksgivingy. Theoretically, I guess, the sweet potato can be swapped for mashed pumpkin.
Wonderful recipe, definitely goes into my regulars. Thank you so much for your wonderful videos!
These are so good.i thought next time i would shred up carrots and put in too..my gr kids that hate veggies would never know and they would get some veggies.also i did not have a baked sweet potatoe but had canned so that is what i used.thank you for recipe it was very good👍
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