These Sweet Potato Spice Muffins are a variation on the kabocha pumpkin ones that I posted about in September. I substituted the pumpkin with sweet potato to make these dairy-free muffins that are also low sugar because the sweet potatoes and apples are already naturally sweet. This means they’re a good guilt-free snack or also great for breakfast!
Sweet potatoes are used a lot in traditional Japanese sweet snacks, such as imogashi (thin, crispy sweet potato sticks covered in sugar) and daigaku imo (deep-fried sweet potato covered in a sweet and sticky soy sauce glaze and sprinkled with black sesame seeds).
You can even buy sweet potato flavoured Kitkats in Japan!
I’ve added some chopped pecan nuts to this recipe as their flavour goes particularly well with sweet potatoes, and you can also add some apples which add extra sweetness and moisture.
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 200g sweet potato purée (made from mashing 2 large sweet potatoes)
- 50ml vegetable oil (or coconut oil)
- 3 eggs
- 100g sugar
- 3 heaped teaspoons baking powder
- 300g plain flour
- 2 teaspoons cinnamon
- 1 teaspoon mixed spice
- 1 apple, cored, peeled and diced
- 2 tablespoons apple juice (or any kind of milk)
- Handful of pecan nuts, roughly chopped
- Preheat oven to 180 degrees
- Peel the skin off two large sweet potatoes, cut them into small pieces, and place in a saucepan with water
- Boil until the sweet potatoes are soft
- Mash the sweet potatoes with a fork to make a purée
- Add oil, eggs and sugar to the bowl and mix
- Sift in the flour, baking powder and spices
- Fold in the apple, apple juice and chopped pecans
- Spoon mixture into greased cupcake baking tins (no need for muffin cases)
- Bake in oven for 15-20 minutes