Reviewed: Nov. 11, 2009

These were pretty good. I followed the recipe pretty closely, but replaced the oil with applesauce. I also boiled the sweeet potatoes and mashed them instead of baking them. Good healthy snack.

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Adeline&Ezra

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Reviewed: Nov. 8, 2009

These taste really great. I steamed my sweet potatoes for 16 minutes before mashing. I didn't have the cloves or ginger, just added extra cinnamon & nutmeg and they were great. Kids loved them!

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kelly

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Reviewed: Nov. 4, 2009

I had a can of sweet potatoes I was itching to use up and found this recipe. I had no idea how much to use so I used 3/4 of the 15 oz can. It seemed to be just right. I used 1/4 cup Agave sweetener plus a few more squirts after checking the batter. I have a huge sweet tooth and I could stand to have these sweeter but then again they are still tasty. I didn't want to bust out the blender so I just did the sugar and oats and cinnamon for the topping added a little melted butter to make them stick. I can't wait to have an extra sweet potato laying around. I am making these again!

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SuziandBear

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Oct. 23, 2009

Way too sweet as written. I use 1/2 cup of honey instead of 1 cup. I also use plain yogurt, and they're still plenty sweet. I never bother with the topping.

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5boys2cook4

Cooking Level: Intermediate

Home Town: North Ogden, Utah, USA

Living In: Cedar City, Utah, USA

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Reviewed: Oct. 17, 2009

These are sooooo good and healthy to boot! I used apple sauce instead of oil, 1/2 cup agave nectar w/1/2 cup honey and used walnuts instead of almonds. I will definitely make these again. Great use of a sweet potato!

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Cat

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Reviewed: Oct. 8, 2009

very healthy and not to sweet i made it as a loaf and added oats to it and put cream cheese frosting on top, then I sprinkled the oats cinnamon & brown sugar on top,and was so good I had used canned yams cause i didnt have sweet potatoes and it was good. will definetly make again but with pumpkin

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pmshalom

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Reviewed: Oct. 4, 2009

i think this might be the best muffin recipe i have ever made. and i make a LOT of muffins, let me tell you. they were so moist, so flavorful (great amount of spices!) and honestly pretty good for us too!! this will become my go-to recipe for impressive muffins!

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juliem

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Reviewed: Oct. 3, 2009

Good healthy alternative when you have a sweet tooth. The only small issue I had is the topping. It fell off very easily and was hard to eat.

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Mike

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Reviewed: Sep. 30, 2009

Theese were quite good-my hubbie loves that they are healthy. I subbed brown sugar for the honey, and cut it back to 1/2 cup (wow, who has a whole cup of honey to use in just one batch of muffins?!) I also subbed applesauce for oil and used fat free yogurt. They needed just a little something more, so next time I may add a little more of the spices.

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franybanany

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Reviewed: Sep. 27, 2009

Very good! I agree with a previous reveiwer that the topping is like "sawdust." However, the rest of the muffin is great! I might just use brown sugar and cinnamon for the topping next time.

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kbwinson

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Reviewed: Sep. 25, 2009

Very good. I used 1 cup of sweet potato, 1 cup of whole wheat flour, 1 cup of quick oats,(in place of the 2c whole wheat flour) 4 oz of applesauce (in place of the oil) and 1/2 cup of honey and the rest of the ingreds listed. For the topping I used a little less brown sugar and added a little agave nectar. Had to bake mine for 18 minutes. Made 16 sweet, spicy muffins

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Blazer

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2009

The recipe is very good! However, I had to leave them in the oven 10 minutes extra and with the quantities above, I only made 12. But the recipe is very good. Very tasty and flavorful!

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Dana

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Reviewed: Jul. 18, 2009

Very good! My husband did not like the topping - he called it sawdust - but he loved the flavor of the muffin.

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LELEGG

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Reviewed: Jun. 29, 2009

My picky 4 year old actually ate these up. He loved them! I am thrilled with this recipe. It is so tasty. I used canned yams the first time I made it and it turned out great. I used milk instead of yougurt also..2 thumbs up!

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CarrieO

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Reviewed: Jun. 16, 2009

I am hooked on these muffins! I did make some adjustments to lower the calories, and they turned out super moist and delicious, maybe too dense for some people's tastes. Here's what I did: applesauce instead of oil, Splenda instead of honey, 4 egg whites instead of 2 whole eggs, 1c whole wheat flour and 1c blended rolled oats instead of 2c wheat flour. Also, I cut the topping in half as many reviewers have and there was plenty. Since I live in Hawaii, I used Molokai sweet potatoes, which are a deep purple color - this made the muffins look positively psychedelic!

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tarakara

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Reviewed: Jun. 12, 2009

This was pretty good for a "healthy" recipe. I love sweet potatoes so I thought I'd give it a try. My only complaint is the whole wheat flour made them very dense and thick. I did substitute some of the flour for oats, but next time I think I'll do more - probably half oats, half whole wheat flour. They were good.

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themrs720

Cooking Level: Beginning

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Reviewed: Jun. 6, 2009

these were delicious! made changes depending on what I had. Also tried to lower fat & sugar content. I am very happy with my changes. Will definitely revisit this recipe! changes: 1 cup sweet potato 1 cup whole wheat flour 1 cup quick oats 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/3 cup apple sauce 2 eggs 1 teaspoon vanilla extract 1/3 cup honey 1/3 cup fat free yogurt for topping: 1/8 cup oatmeal 1/8 cup brown sugar 1/4 cup almonds 1/4 teaspoon cinnamon 1/8 cup all-purpose flour 1 tbs butter

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crappu

Cooking Level: Intermediate

Home Town: Singapore, Central Region, Singapore

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Reviewed: May 30, 2009

I just tried it, and it was good. I listened to other people and used only 3/4 c. honey and I think they are definitely sweet. I wish I had listened to everyone though about the topping, I had way too much leftover. I didn't even get close to using half. I was very generous with the topping and had a few more muffins than what the recipe said. Very filling, so it will be great for snacks throughout the week.

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Lisa

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Reviewed: May 17, 2009

Substituting white flour, I turned this recipe into a cake instead. I used a 9x13 pan and added butter to the crumb topping. oh-my-god!

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Butterbean

Cooking Level: Expert

Home Town: Lakeville, Minnesota, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: May 15, 2009

These were pretty good. I listened to the other reviews and reduced the "sugar", but I will stick to the recipe next time. UPDATE: Have made these several times now. My mom suggested adding raisins and they turned out even better!

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