Sweetpotato Muffins
Cooking time
100 minutes
Prep time
30 minutes
These Sweetpotato Muffins are a warm and wholesome treat that strikes just the right balance between comfort and nourishment. Made with smooth, naturally sweet North Carolina Sweetpotatoes, they have a moist texture and rich flavour that makes them stand out from ordinary muffins. Perfect for breakfast, a snack or even dessert, this sweetpotato muffin recipe is packed with fibre, vitamins and natural sweetness, making it a healthy choice that still feels indulgent. The quality and consistency of North Carolina Sweetpotatoes ensure every batch turns out soft, fluffy and full of flavour. Whether you are looking to bake sweet potato muffins that are healthy or simply want to try something new, this recipe shows just how versatile and delicious Sweetpotatoes can be in all kinds of baking. Ideal for enjoying warm from the oven with a hint of butter or honey.
Serving
Apparatus needed
- 12 paper molds
For the wet ingredients
- 300 g sweetpotatoes
- 100 ml honey (preferably orange blossom honey)
- 20 g butter
- 30 ml whipped cream
- 80 ml walnut oil
- 50 g macadamia cream
- 2 large eggs
- 2 sprigs rosemary, finely chopped
For the dry ingredients
- 125 g flour
- 50 g fine oat flakes
- 2 tsp baking powder
- 1 tsp cinnamon blossom powder (or cinnamon powder)
- ¼ tbsp vanilla powder
- 2 pinches salt
For topping
- 200 g walnut kernels (coarsely chopped and caramelised)
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Energy (kcals): 330kcals
Fat: 23g
Carbohydrates: 23g
Protein: 6g
Directions
Step 1
Preheat the oven to 180°C (top and bottom heat). Wrap the sweetpotatoes in aluminium foil and bake for 60–80 minutes until tender.
Step 2
Scoop out 200 g of the cooked sweetpotato flesh and set aside.
Step 3
Coarsely chop or break walnuts. Lightly roast them in a dry pan or oven, then caramelise with 40 ml honey, butter, and cream. Spread on baking paper to cool and chop coarsely again.
Step 4
Puree the sweetpotatoes with the walnut oil, macadamia cream, remaining honey, and eggs.
Step 5
Remove rosemary leaves from twigs, chop finely, and add to the mixture.
Step 6
Mix the flour, oat flakes, baking powder, cinnamon blossom, vanilla powder, and salt, then fold into the sweetpotato batter.
Step 7
Fold in half the caramelised walnuts.
Step 8
Line a muffin tin with paper cases. Spoon the batter into the molds. Top with the remaining caramelised walnuts.
Step 9
Bake the muffins on the middle oven shelf for 22 minutes. Serve warm.
