Sweet potato muffins

Sweet potato muffins

Get ahead and bake a batch of sweet potato muffins for lunch in the week – they keep well in the fridge. They also make for a great speedy breakfast or brunch
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 12 persons



  1. Step 1

    Heat the oven to 200C/180C fan/gas 6. Pierce the sweet potatoes with a fork and put on a baking tray. Bake for 45 mins until tender and easily pierced with a fork. Cool completely. When the potatoes are cool, peel off the skin, discard and mash the sweet potato flesh until completely smooth. Measure out 300g and set aside. Lower the oven temperature to 160C/140C fan/gas 3.
  2. Step 2

    While the potatoes bake, make the topping. Combine the sugar, pecans, cinnamon and a pinch of salt in a large bowl. Add the butter and rub together with your fingers until you have a crumbly texture. Add the flour and toss until combined. Transfer to the fridge to chill and firm up.
  3. Step 3

    In a large bowl, combine the flour, sugar, cinnamon and a pinch of salt. In a separate bowl, combine the oil, eggs and vanilla. Stir the wet ingredients into the dry ingredients and then fold in the mashed sweet potatoes.
  4. Step 4

    Line a 12-hole muffin tin with muffin cases. Pour the batter into the cases and sprinkle each with the streusel mixture. Bake for 45-50 mins or until the tops are browned and the cakes cooked through.