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Sweet-Potato Muffins

"Delicious muffins that are a little bit different than you'd expect."
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servings 363 cals
Original recipe yields 12 servings (12 muffins)


  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 51.6g
  • 17%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
  2. Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
  3. Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts
  4. Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.

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Read all reviews 83
  1. 94 Ratings

Most helpful positive review

This is a great recipe! I skinned and boiled the sweet potatoes until they were soft.. then chopped them and put them in the blender until smooth. I used whole wheat flour as oppossed to white f...

Most helpful critical review

These really did taste good, but they were waaaaay too dense for my taste. I don't know if it's maybe because of the starchiness of the sweet potatoes? I mixed and baked according to direction, ...

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Most positive
Least positive

This is a great recipe! I skinned and boiled the sweet potatoes until they were soft.. then chopped them and put them in the blender until smooth. I used whole wheat flour as oppossed to white f...

SO GOOD! I used a 40 oz. can of yams (drained & mashed), and added 1/2 c. milk...perfect - nice and moist, but not dense. I was able to make 6 jumbo-sized muffins & 5 regular-sized muffins. The ...

I love this recipe, it is one of my favorites on here. I have made it several times, the only changes I make is I add 1 Tablespoon of Cinnamon and add 1/2 cup of milk, then bake it about 15 mins...

These muffins were so moist and delicious, although admittedly a bit heavy. I did use whole wheat flour, which may have made them heavier, but they were still so good! I used 3 average-sized s...

Yum! Finally a way to get my kids to eat sweet potatoes! I left out the nuts, added some milk and cooked them for 15 extra minutes, they were perfect and my kids think they are cupcakes :) Surpr...

I didn't have fresh sweet potato but I did have mashed. I used 12 oz, with a little butter that had been mashed in. I changed out butter for the oil and added in one mashed banana and one choppe...

I made these for my sons, ages 3 and 2, and they loved them! I didn't find them heavy at all. One large sweet potato provided the 4 cups, and shredding them was made easier with my food processo...

My family loved these! I used leftover pureed sweet potatoes and omitted the allspice and nuts. In the end I added a little milk to moisten up the batter. They raised perfectly and smelled li...

The taste of these are very good. My only complaint is the texture is a little dense, but since they pack in so much beta-carotene, I can live with it. My kids liked them too.