These Sweet Potato Muffins are wonderful with coffee or a glass of milk as a snack.  They heat up well in the microwave, can be frozen to use at a later date or just slather them with butter while still hot for a delicious muffin anytime.

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 stick butter or 1/2 cup or 8 tablespoons, melted

3/4 cup white granulated sugar

2 eggs

1 packed cup sweet potato, cooked and mashed (could use canned)

1/2 cup buttermilk

1 teaspoon vanilla extract

1/2 cup raisins (Optional)

1/2 cup nuts (Optional) I use walnuts. Pecans are good, too.

Whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.  Mix together melted butter, sugar, eggs, sweet potato, buttermilk and vanilla extract with mixer.  Add dry ingredients and continue to mix. Fold in raisins and nuts mixing with a spoon.  Spray a 12 cup muffin pan with cooking oil. Fill cups 1/2 to 3/4 full.  Bake in preheated 350 degree oven 25 to 30 minutes checking for doneness as ovens vary.  Makes about 18 muffins depending on the size you make them.  Enjoy!

If you like this recipe, you might also like my recipe for Best Pumpkin Muffins.

Don’t Forget to Pin Sweet Potato Muffins!   Feel free to “share” by clicking on the Facebook, Pinterest or Twitter icons below.  You can print by clicking on the green printer icon.

Be sure and sign up for our newsletter on the right hand side of any page on our site.  Your e-mail will not be shared with anyone and you will be first to know of any new recipes, tips, quotes, articles, etc. to our site.  We have almost 20,000 newsletter subscribers.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.



5 Secrets to Old-Fashioned
Southern Cooking

Tips, tricks & recipes to cook Southern food just like Grandma used to!