Thanksgiving’s over, but I’m not quite ready to let go of sweet potatoes just yet. I need about a week of breathing room before I jump into peppermint and eggnog and gingerbread, okay?

I love those two shades of orange

Sweet Potato Muffins (61 of 750)

Adapted from 750 Best Muffin Recipes by Camilla Saulsbury
Makes 46 mini-muffins

  • 1 cup sweet potato puree (from 2 medium sweet potatoes, roasted and mashed)
  • 1 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup packed light brown sugar
  • 2 eggs
  • 2/3 cup milk
  • 1/2 cup vegetable oil
  • 1 tsp orange zest
  • 1/2 cup chopped hazelnuts, toasted
  1. Preheat oven to 400F.
  2. In a large bowl, whisk together flour, baking powder, cinnamon, and salt.
  3. In a medium bowl, whisk together brown sugar, eggs, milk, oil, and orange zest until well combined. Stir in sweet potato puree until combined.
  4. Add the sweet potato mixture to the flour mixture and stir until just blended. Gently fold in hazelnuts.
  5. Divide batter equally among prepared muffin cups.
  6. Bake in preheated oven for 10-12 minutes or until tops are firm at the center and a toothpick inserted in the center comes out clean.

Let’s get straight to the point – if you like your muffins just skirting the line between sweet and savory, these are for you. They’re not so savory that you’d eat them with lunch, and still have a bit of sweetness from the cinnamon and sugar. I used hazelnuts instead of pecans like the recipe said, and I think they work better here – they’re a bit nuttier, a bit more robust. With the crunch from the nuts and the earthy flavor from the sweet potato, these muffins have a great balance and are the perfect way to use up any extra sweet potatoes you may have lying around after the holiday.

Hazelnuts might be my new favorite nut

Sweet potato muffins

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