Savory Sweet Potato Muffins
Savory Sweet Potato Muffins – slightly sweet, easy to make, and the perfect side dish to add to your Thanksgiving meal!
If you are looking for a side dish for your meal or even Thanksgiving dinner – these sweet potato muffins are the perfect addition to any hearty meal. All you need are simple baking ingredients and sweet potato puree or cooked sweet potato.
Today, we are going to set aside the pumpkin and try these out, ya’ll. They are absolutely delicious too! And are the perfect bite to add as any side to your favorite fall dinner recipe. I also am obsessed with sweet potatoes.
Rather than a “dessert” type of muffin, I wanted one that is just as delicious, but a savory addition to a meal. Also made with healthier ingredients and as little sugar as possible. I think my husband is completely obsessed with them! Which, hey, is my goal to ANY recipe.
These muffins turned out to be everything I was shooting for – fluffy, moist and not dense, slightly sweet and satisfying in every way!
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Savory Sweet Potato Muffins that are easy to make and the perfect addition to any meal!
For sweet potato puree, peel and cut sweet potato into fourths. You can also boil sweet potatoes whole, I just cut mine up a bit to allow them to cook faster.
Bring water to a boil in medium pot, add sweet potato and on a low boil let them cook for 10 minutes or until they are soft (test with fork). When softened, drain water and blend sweet potatoes in high powered blender until texture is smooth.
Preheat oven to 350 F. In electric mixer add brown sugar, vanilla, coconut oil, eggs, sweet potato and cinnamon and mix until incorporated. Add baking powder, baking soda, salt, flour and mix.
In a greased muffin pan, use an ice cream scooper and add muffin mixture to tins. If you have just a regular spoon fill muffin tins 3/4 of the way with batter. Let cook for 13-15 minutes until golden brown and you can stick with a tooth pick. Let cool and ENJOY!