Tuesday, November 10, 2015

Sweet Potato Muffins – The Sweet Potato Pie of Muffins

Sometimes you don’t have a good reason for not loving a certain recipe, and that’s how it is for me with sweet potato pie. It just does not do it for me, and I don’t even know what “it” is. However, I thought the same flavors could work for a holiday-inspired sweet potato muffin, and I was thrilled with the results.

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.

By the way, we’re not using sweet potatoes for our sweet potato muffin; we’re using yams, which are actually just incorrectly named orange-fleshed sweet potatoes.  So, I guess never mind.

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
4 large eggs
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

- Bake for 25 minutes at 350 F. or until a wooden skewer comes out clean.


Johannes Lørup Johnsen said...

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.

Unknown said...

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.

hautegirlfresh said...

Awesome and I have leftover sweet potatoes from last night! Will be making these tonight!!

Unknown said...

These look awesome!

Would a substitution of pumpkin (in place of the sweet potato) work for this recipe?

etherdog said...

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.

Kennapop3 said...

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.

Bob said...

Could you use applesauce in place of some of the oil?

Chef John said...

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.

meigancam01 said...

Looks very delicious.
Thanks for sharing with us.

Gina Florio Sous said...

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.

iamsmiles said...

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!

Unknown said...

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.

Unknown said...

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.



Kennapop3 said...

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!

Unknown said...

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"?

Unknown said...

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.

Unknown said...

Great recipe! Already made it 2 times. I used fresh ginger.

Unknown said...

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!

Unknown said...

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👍