Sweet Potato Cinnamon Muffins

    1 hour

    These are delicious muffins that are a little different through the inclusion of sweet potato. Best served warm.

    90 people made this

    Serves: 12 

    • 1 1/8 cups (250g) packed brown sugar
    • 1/2 cup canola oil
    • 1 teaspoon vanilla essence
    • 2 eggs
    • 2 cups (250g) plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 1 teaspoon freshly grated nutmeg
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon salt
    • 4 cups peeled, grated sweet potato
    • 1/2 cup raisins
    • 1 cup walnuts

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Preheat the oven to 180 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 centre 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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    Reviews in English (93)


    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 flour, did not you the allspice and added about half a teaspoon more of both cinnamon and nutmeg and cut down on the sugar. Came out delicious. Baking time for more like 40-45 minutes than 30.  -  16 Oct 2006  (Review from Allrecipes USA and Canada)


    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 jumbo muffins took 32 minutes, and the regular took 28 minutes. Also, used dried cranberries instead of raisins.  -  01 Sep 2008  (Review from Allrecipes USA and Canada)


    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 longer than the recipe calls for. I didn't have raisins, either so I added more walnuts. They are great for breakfast or a quick snack.  -  19 Jan 2011  (Review from Allrecipes USA and Canada)