Ingredients Jump to Instructions ↓

  1. 6 tablespoons butter, softened

  2. 2/3 cup sugar

  3. 1 egg

  4. 1 teaspoon vanilla extract

  5. 1 3/4 cup sifted all-purpose flour

  6. 1 1/2 teaspoons baking powder

  7. 1 teaspoon cinnamon

  8. 1/2 teaspoon nutmeg

  9. 1/2 teaspoon salt

  10. 2/3 cup evaporated or regular milk

  11. 1 1/2 cups peeled finely shredded sweet potato

  12. 2/3 cup chopped walnuts or pecans

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl with hand-held electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in egg and vanilla until well blended.

  2. In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Stir into the butter mixture alternately with milk, mixing just until dry ingredients are moistened. Stir in sweet potato and chopped nuts. Spoon batter into greased muffin cups, filling about 2/3 full.

  3. Bake at 375 for 25 to 30 minutes, or until centers spring back when pressed with fingertip. Cool in pan on rack for 5 minutes. Remove from pan and serve muffins warm. Makes about 1 dozen sweet potato muffins.

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