Cakes & Bakes: Sweet potato muffins

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Home-made sweet potato muffins with crunchy top | H is for Home

Often when we visit Justin’s parents, we’re waved off with a food parcel. It usually consists of chocolate, biscuits and fruit & veg. Sometimes they’re items that were part of multi-buy offers which would be too much for them to consume before going off.

Cooked sweet potatoes

Last week, said goody bag included half a dozen sweet potatoes. Strange, we know. We didn’t have them down as sweet potato fans; we don’t buy them too often ourselves either.

Toasted flaked almonds

I’ve used some of them this week to make a batch of sweet potato muffins. I’d never tried making them before and I didn’t know what to expect.

Sweet potato muffins wet ingredients

I thought they’d be  quite heavy and filling, but I was pleasantly surprised.

Sweet potato muffins dry ingredients

The addition of both baking powder and bicarbonate of soda meant they were light and airy.

Sweet potato muffin batter in cases

A little sprinkling of demerara sugar just before they went into the oven gave them a nice, crunchy top.

Sugar sprinkled sweet potato muffin batter

Just the right size for a mid-afternoon pick-me-up with a brew!

Sugar sprinkled sweet potato muffins

Now, what to do with the rest of the bag of sweet potatoes… any suggestions?

If you’d like to save this recipe for later, you can pin it from here.

Sweet potato muffins
Yields 12
Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 2 medium-sized sweet potatoes
  2. 200g/7oz flaked almonds
  3. 200g/7oz caster sugar
  4. 2 eggs
  5. 120ml/4 fl oz vegetable oil
  6. 80ml/3 fl oz water
  7. 200g/7oz plain flour
  8. 1tsp bicarbonate of soda
  9. ½tsp baking powder
  10. 1tsp ground cinnamon
  11. ½tsp saltSweet potato muffins ingredients
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Instructions
  1. Preheat the oven to 180ºC/ºF/Gas mark 4
  2. Grease a 12-hole muffin tray or two 6-hole muffin tins or line with paper muffin cases
  3. Bake the sweet potatoes, skin on, for about 20 minutes until soft and cooked. Allow to cool before scraping the flesh out of the skins and mashing until all the lumps are removed
  4. Toast the flaked almonds, shaking a couple of times to get a uniform colour. This takes 5-8 minutes
  5. In a medium-sized mixing bowl, combine the sugar, eggs, oil and water until the sugar has dissolved
  6. Add the cooled, puréed sweet potato
  7. In a large mixing bowl, sift the flour, bicarb, baking powder, cinnamon and salt. Make a well in the centre
  8. Pour the wet ingredients into the well of the dry and combine well
  9. Spoon the batter into the prepared muffin tins, sprinkle a little demerara sugar on top of each and put in the oven
  10. Bake for 20 minutes before allowing to cool on a wire rack
  11. They can be eaten warm or cold and can be stored in an airtight container in a cool place for up to 5 days
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