The Pioneer Woman Tasty Kitchen
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Sweet Potato Mini Muffins

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Perfect for Fall, these sweet potato mini muffins are simple to make. And I pretend they’re healthy since there’s so much veggie in them.

Ingredients

  • 2 cups Sweet Potatoes, Mashed (I Left Mine A Little Chunky)
  • ⅔ cups Canola Oil
  • ½ cups Applesauce (I Used Just Over 1/2 A Cup)
  • 1 teaspoon Vanilla Extract
  • 2 cups Sugar
  • 3 whole Eggs
  • 2 teaspoons Cinnamon
  • 2 cups Flour
  • 1 teaspoon Baking Soda
  • 2 teaspoons Baking Powder

Preparation

1. Mix the sweet potato, oil, applesauce, vanilla and sugar together.
2. Add eggs one at a time, beating well after each egg.
3. Add dry ingredients, blend well.
4. Brush melted butter into the mini cupcake pans (I use a 24 cup mini-muffin sheet). Fill each cup a little more than 1/2 way full. Bake 10-15 minutes at 350 degrees.
5. Cool completely on wire racks. Enjoy them plain or add a little frosting (cream cheese, buttercream, anything) to the top.

3 Comments

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Sassy Sarah on 2.21.2011

I wrote my thoughts in the review section, but I’ll repost here in comments just in case:

The muffins are in the oven baking right now… I know they’ll turn out yummy!

By the way, I followed the recipe and I ended up having 24 regular-sized muffins. Go figure!

Here is a tip that worked for me: I put all ingredients up to step 2 in the blender. I think it made for a better (and an easier-to-make) batter. In hindsight, I would have mixed in the other dry ingredients in (except flour) while everything was still in the blender.

P.S. Another update: With the regular-sized muffins, it ended up taking over 20 minutes to bake the muffins.

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ktpickett on 9.24.2010

After making them, they were very moist. I’m sure a lot of the sugar can be omitted and even substituted with applesauce (cuts down the oils, too). I’m sure the skins would be good if left on… I’ll have to try that next time! :)

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milkwithknives on 9.13.2010

Yay! Just in time for yams/sweet potatoes to come in season! I always leave the peels on when I make mashed potatoes or yams, would that be okay for this recipe? And is that amount of sugar essential or would they be good with a bit less? I hate to deviate from a recipe on my first try, but that just looks like quite a bit of sugar.

One Review

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Sassy Sarah on 2.21.2011

The muffins are in the oven baking right now… I know they’ll turn out yummy!

By the way, I followed the recipe and I ended up having 24 regular-sized muffins. Go figure!

Here is a tip that worked for me: I put all ingredients up to step 2 in the blender. I think it made for a better (and an easier-to-make) batter. In hindsight, I would have mixed in the other dry ingredients (except flour) while everything was still in the blender.

Thanks for sharing this recipe. I had extra sweet potatoes cut up from another recipe and was wondering what else I could do with them. I ended up having the exact amount needed!

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