These sweet potato muffins are a fan favorite in our house!  They are moist, soft, and slightly sweet, and are perfect for breakfast, as a dinner accompaniment in place of corn bread or dinner rolls, or on your Thanksgiving table.  While they have a distinctly fall flavor profile, they are truly delicious, so we make them all year round.

These muffins are also kid-chef friendly, as the recipe is relatively straightforward and the steps are forgiving if completed out of order.  My kids love feeling independent in the kitchen and cooking with very little parent intervention, so I typically roast the sweet potatoes the day before and then give the kids free rein to execute this recipe themselves.

Makes 24 Muffins


  • 3 cups of mashed sweet potatoes (about 3-4 large sweet potatoes)
  • 2 cups of flour
  • 2 teaspoons of cinnamon
  • 1 teaspoon of ginger
  • 1 teaspoon of allspice
  • 1 teaspoon of baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon of salt
  • 1 cup of sugar
  • ¾ cup of vegetable or canola oil
  • 3 large eggs
  • 1 ½ tsp vanilla extract


  1. Preheat your oven to 400 degrees.  Wash the sweet potatoes and prick them with a fork a handful of times.  Place in a covered baking dish and roast for 75 minutes, or until the sweet potatoes are tender and wrinkling.  Allow to cool slightly, then slice the potatoes open and remove the peels.  Mash potatoes roughly with a fork, then set aside.  
    1. Tip! You can complete this step a day in advance, then refrigerate the mashed sweet potatoes until you’re ready to make the muffins.  I typically roast the sweet potatoes as I’m making dinner, then use the refrigerated mashed potatoes the next day.
  2. Lower your oven temperature to 325 degrees (or preheat the oven if you roasted the sweet potatoes previously).  Grease two 12-count muffin silicone molds, or line muffin tins with paper liners.
  3. In a medium bowl, combine the dry ingredients (flour, cinnamon, ginger, allspice, baking soda, baking powder, and salt).  In a separate large bowl, combine sugar, oil, eggs, and vanilla extract.  Gently mix the dry ingredients into the wet ingredients, then fold in the mashed sweet potatoes.
  4. Spoon batter into the prepared muffin cups, then (to be fancy) sprinkle a dash of cinnamon on top of the muffins.  Bake for 30 minutes and enjoy!
Kristina Shane

This recipe is from Home Chef and OPL Community member Kristina Shane.


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