Sweet Potato Maple Muffins

Preparation info

  • 16

    • Difficulty


Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

We must have been thinking about autumn in Vermont when we created these—but they belong on your breakfast table no matter where you live, even in February!


  • 1 sweet potato
  • cups unbleached all-purpose flour
  • Pinch of salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • teaspoon ground cloves
  • 6 tablespoons (¾ stick) unsalted butter, at room temperature
  • cup (packed) dark brown sugar
  • 2 eggs, lightly beaten
  • ½ cup milk
  • ¾ cup maple syrup


    1. Bring a saucepan of water to a boil, add the sweet potato, and simmer until tender, 20 to 25 minutes. Drain the potato and allow it to cool slightly; then peel it and cut it into several pieces.
    2. Purée the potato in a food processor until smooth; you should have ½ cup. Set it aside.
    3. Preheat the oven to 350°F. Generously butter two eight-cup muffin tins, or line them with paper liners.
    4. In a large bowl, sift together the flour, salt, baking powder, baking soda, allspice, and cloves.
    5. In another bowl, cream the butter and brown sugar together. Add the eggs and beat well. Then stir in the milk, maple syrup, and reserved sweet potato purée; mix thoroughly.
    6. Make a well in the center of the dry ingredients, and pour the potato mixture into it. Stir just until the ingredients are incorporated—do not over-mix.
    7. Fill the cups about two thirds full with batter, and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins to a wire rack and allow them to cool.

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