Sweet Potato Spice Muffins
6
Servings
12
Ingredients
15
Comments
This recipe, which mocks the fall-favorite pumpkin muffin, is a favorite for my family and was a good way to introduce/sneak in/use up sweet potatoes in the mouths of my young and older babes.
6
Servings
12
Ingredients
15
Comments
Ingredients
- 2 individual Egg
- ¾ cups Brown Sugar
- 1 teaspoon Vanilla Extract
- 1 ½ cups cook and mash Sweet Potato
- ½ cups Milk
- 2 cups Flour, All-Purpose
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- 2 teaspoons Cinnamon
- ½ teaspoons Nutmeg
- ½ teaspoons Cloves, Ground
- 1 cup Chocolate Chips
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Beat eggs, brown sugar, vanilla, sweet potato puree, and milk.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Beat eggs, brown sugar, vanilla, sweet potato puree, and milk.
- Stir in dry ingredients until incorporated.
- Fold in chocolate chips.
- Bake at 375F in lined or greased muffin tin for 15-18 minutes or until done.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- 2 muffins Amount Per Serving
- Calories
- 515
- Total Fat
- 14g
- Saturated Fat
- 8g
- Trans Fat
- 0g
- Cholesterol
- 77mg
- Sodium
- 388mg
- Total Carbohydrates
- 94g
- Fiber
- 5g
- Sugar
- 48g
- Protein
- 10g
- WW Freestyle
- 22
15 Comments
Join the discussionThis sounds like me. I have a ton of leftover baby food in the pantry. One day that was all he would eat, the next day he was too good for. Thanks for posting a recipe that will help me clean up by cupboards!
I am eager to try this recipe (with a few “tweaks” so it is safe for my dairy and egg allergy kiddos).
My daughter turned three last week and I NEVER stopped pureeing baby food! Scary, but true… I still feed her a veggie puree for breakfast every morning (followed by a piece of toast or breakfast “cookie” made from oats and bananas) and add them to everything from oatmeal to mac and cheese… even taco meat and smoothies! They are very versatile.
Awesome! I’m allergic to pumpkin and have been thinking about trying something like this 🙂
We use sweet potatoes in everything “pumpkin” at our house due to allergies. This recipe is quite similar to ours — we use whole wheat or white whole wheat flour and dark chocolate chips! Thanks for spreading the word about the amazingness that is sweet potato 🙂
I also learned from the Sneaky Chef that you can add sweet potato puree to the batter for French Toast and it won’t change the flavor much, but it will add extra nutrients and fiber. My son loves it and my husband who can’t stand sweet potatoes will eat it without any problems too.
I do that with my toddler french toast sticks all the time. I love the color they come out because of the sweet potato too.
How many should this recipe yield? It says 6 servings, but clearly makes more than 6 muffins. I’ve got mine in the oven for a test run right now!
It makes 12 muffins, 2 per serving.
I made these on my big cooking day over this last weekend and they are FABULOUS for breakfast! They come out so light and fluffy and are wonderful with a cup of coffee – and I usually am NOT a breakfast-eater.Does anyone have tips on converting this to a gluten-free recipe? I live in a house of non-picky, non-allergic people so I’ve never had to convert a recipe before, but we have family coming for some time over Christmas and I’d love to make these so that everyone can enjoy an easy breakfast (including those who aren’t as lucky as we are in the allergy department)! I have just started researching gluten-free recipes and I will definitely be doing things from the GF OAMM menu, but these were so good that I wanted to see if we could use them. Any help would be appreciated!
Another idea for pureed veggies is to put them in meals. My hubby hates veggies. I’d rather get a tooth pulled than get him to eat veggies!
When my daughter stopped eating pureed foods I also had a lot left. So I popped a couple cubes of squash into hamburger helper and he ate it without knowing it! So I tried popping a few into mac&cheese and found that, as long as I don’t put too much in, he’ll still eat it.
It also works with carrots and coli flour. and you can mix in pumpkin (my daughter’s favorite) with cookies.
Hello,How long can these keep in the freezer? What do you store them in? Sorry, new to freezing. 🙂 Thank you!
Chelsea, these muffins can last for up to 4-6 months. See these posts in our Get Started Series for more help! http://onceamonthmom.com/get-s… and http://onceamonthmom.com/get-s…
We had a pumpkin in the house and did not want to buy Sweet potatoes. I substituted pumpkin we had. I baked the pumpkin and pureed it in the food processor. I used the same amount of pumpkin as sweet potato and it worked marvelously. I also added slices of fresh cranberries because there was a 5 pound bag at sams club for $2.00. It made it extra fun, extra work, and extra delicious. No wonder I didn’t get all the dishes done on my once a month cooking day.
Thanks for the recipe. I made these over the weekend and they were yummy! I also made some in a mini muffin tin also to give to my toddler nephew. I’m sure he will gobble them up. Thanks again!
I tried these, but substitute 1 cup of whole wheat flour for half of the AP flour and date sugar for the brown sugar. The batter was VERY thick and the muffins came our pretty dense. The flavor is okay, but there was not nearly enough moisture in the batter. One of my substitutions could have absorbed more of the liquid than their original ingredients would have. I don’t think I will try it again because I don’t want all that brown sugar.