Sweet Potato Muffins

A dear friend of mine gave me this recipe 30 years ago.  These are still the best muffins, especially for the holidays.  Sweet Potato Muffins are delicious for breakfast or as a side or even a light dessert.

Sweet Potato Muffins

Sweet Potato Muffins

Prep Time: 20 minutes

Yield: 2 dozen muffins


  • 1 stick unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 16 oz can of sweet potatoes, drained well and mashed
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg, freshly grated
  • 1/4 tsp kosher salt
  • 1 cup whole milk
  • 1/2 cup raisins or craisins
  • 1/4 cup pecans, crushed
  • There's no eggs, it's not a mistake


  1. Heat oven to 400°.
  2. In the bowl of a mixer cream together butter and sugar.
  3. Add sweet potatoes and mix well.
  4. In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and salt.
  5. Alternately add the flour mixture and the milk to the sweet potato mixture.
  6. Gently stir in the raisins and pecans.
  7. Portion the batter into greased muffin tins. Sprinkle a little cinnamon on top of each muffin before baking.
  8. Bake for about 25 min.