The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Sweet Potato Muffins

Ingredients

Nonstick cooking spray

¾ cup unsalted butter

¼ cup granulated sugar

2 large eggs

¾ cup mashed sweet potatoes

¼ cup buttermilk

¾ cup whole wheat flour

¾ cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon vanilla extract

¼ teaspoon salt

Directions

1. Preheat the oven to 400 degrees. Line a twelve-cup muffin tin with paper liners or coat with nonstick spray. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugars on medium-low speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add remaining ingredients and beat on low speed until well-mixed. Spoon batter into prepared muffin tin.

2. Bake until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Serve immediately.

If you have leftover sweet potatoes at home, apart from muffins, you can try to make sweet potato candy to finish your stock.

Print Recipe