Sweet Potato Muffins

Dairy-free
Heart-Healthy
Kosher
Low-Cholesterol
Low-Saturated Fat
Low-Sodium
Vegetarian / Meatless
Dish type
Breakfast / Brunch
Serves
12
Ready in
55 minutes*

Ingredients

  • 1 cup sweet potato cubes (about 1 large)
  • 1 1/2 cups self-rising flour
  • 1 cup sugar
  • 3/4 tsp. ground cinnamon
  • 2 eggs, lightly beaten
  • 1/2 cup chopped pecans
  • 1/4 tsp. salt
  • 3/4 cup vegetable oil

Directions

Prep Time
15 minutes
Cook Time
40 minutes*
Ready in
55 minutes*
  1. In a small saucepan place sweet potato in enough boiling water to cover. Cook over high heat 20 to 25 minutes or until tender. Drain and mash sweet potato. Let cool slightly.
  2. Preheat oven to 350°F. Line 12 muffin cups with paper liners; set aside. For the batter, in a large bowl combine sweet potato, flour, sugar, cinnamon and salt. Add oil and eggs; stir just until combined. Fold in pecans.
  3. Spoon batter into muffin cups, filling each three-fourths full. Bake 20 to 25 minutes or until lightly browned and the centers spring back when touched. Place pans on a wire rack; let cool 5 minutes. Remove muffins from pan. Serve warm.

Nutritional Information

Serving Size
1
Per Serving
Calories 293, Calories Fat 157, Total Fat 18g, Saturated Fat 2g, Cholesterol 31mg, Sodium 240mg, Carbohydrate 31g, Protein 3g
Serving Size1
Calories293
Calories Fat157
Calories (fat) extra53
Total Fat18g
Total Fat (extra)28
Saturated Fat2g
Saturated Fat (extra)10
Cholesterol31mg
Cholesterol (extra)10
Sodium240mg
Sodium (extra)10
Potassium87mg
Carbohydrate31g
Carbohydrate (extra)10
Fiber1g
Fiber (extra)5
Sugars17g
Protein3g
Omega30g
Vitamin A1620IU
Vitamin A (extra)32
Vitamin C0mg
Vitamin C (extra)1
Iron1mg
Iron (extra)6