Sharing is caring!

These Sweet Potato Muffins can be made using your leftover mashed, whipped, or pureed sweet potatoes or yams.  They’re full of flavor and easy to make!  Sweet Potato Muffins are a delicious, portable breakfast.

Last year after Thanksgiving, I had a lot of leftover Spiced Sweet Potatoes.  My kids and I love sweet potatoes, but really, there are only so many times you can eat them. 

I considered freezing them, and as I thought about that, it made me think about how I freeze pumpkin puree.  And that made me wonder how things would turn out if I used leftover sweet potatoes in a recipe instead of pumpkin puree.

So I set about making sweet potato bread and sweet potato muffins.  I was shocked at how good they were.  Dare I say that I liked the recipes better with sweet potatoes than with pumpkin?  I really do!

If you make The Sweetest Sweet Potato casserole, it will also work in this recipe. 

If you love muffins, you’ll want to try our other muffin recipes:

Chocolate Chip Cranberry Cream Cheese Muffins

Fresh Raspberry Muffins

Raspberry Cream Cheese Muffins

And now, without further ado, here is the recipe for Sweet Potato Muffins:

Continue to Content

Yield: 24 Muffins

Sweet Potato Muffins

Print

Sweet Potato Muffins use up your leftover sweet potatoes or yams to create a delicious, portable breakfast.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 3 cups flour
• 2 tsp. baking soda
• 1 tsp. salt
• 1/2 tsp. baking powder
• 2 tsp. cinnamon
• 2 cups cooked sweet potatoes, mashed
• 2 cups sugar
• 2/3 cup oil
• 1 tsp. vanilla
• 3 large eggs
• 2 cups chocolate chips

Instructions

1. Preheat oven to 350º. Grease 24 cup muffin pan, or line with muffin liners.
2. In a large mixing bowl, stir together flour, baking soda, salt, baking powder and cinnamon.
3. Make a well in the middle of the dry ingredients and set aside.
4. In a medium bowl, mix together sweet potato, sugar, oil, vanilla, and eggs.
5. Pour the wet ingredients into the dry ingredients, and stir just to combine.
6. Stir in the chocolate chips.
7. Divide mixture between muffin cups.
8. Bake 20-25 minutes, or until a toothpick inserted in the center of the muffins comes out clean.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nordic Ware Prep & Serve Mixing Bowl Set, 4-pc, Set of 4, Coastal Colors
• 
  Wilton Perfect Results Premium Non-Stick Mini Muffin and Cupcake Pan, 24-Cup

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 276Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 23mgSodium: 281mgCarbohydrates: 41gFiber: 2gSugar: 25gProtein: 3g

The nutritional information provided here is not guaranteed to be accurate and is provided for informational (and google) purposes only.

Click here to pin this post!