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Purple Sweet Potato Muffins

Purple sweet potatoes are starchy with a sweet flavor making them great for baking.
Servings: 12
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
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Ingredients

  • 4 eggs
  • 2 cups sugar, I would reduce this by half a cup next time
  • 2 cups mashed cooked purple sweet potatoes
  • 1 1/2 cups vegetable oil
  • 3 cups flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt

Instructions
 

  • Preheat the oven to 400ºF. Combine all of the dry ingredients in a medium bowl.
  • Beat the eggs, sugar, sweet potato, and oil until smooth. To make sweet potatoes, I peeled mine and boiled them until they were soft and then mashed them in a food processor.
  • Pour the sweet potato mixture into the dry ingredients and mix well.
  • Grease a muffin tin or fill your tin with cupcake papers. Fill the wells with the batter until they are 2/3 of the way full.
  • Bake for approximately 15 minutes. Cool 5 minutes and then complete the cooling process on a wire rack.
Serving: 1muffin, Calories: 306kcal, Carbohydrates: 62g, Protein: 5g, Fat: 4g, Saturated Fat: 2g, Sodium: 438mg, Fiber: 1g, Sugar: 34g, NET CARBS: 61
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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