Sweet Potato Muffins

If you haven’t had sweet potato muffins (or even considered them), let me convince you why you need to give them a try. The inspiration for this recipe is twofold…
One of the great things about blogging and freelancing is that you meet and become friends with people who might not have otherwise met. We can’t get together for coffee dates and dinner parties, but we have our own ways of have “get-togethers.”
This recipe was instigated by just that. A bunch of food bloggers – across the country – teamed up to celebrate dessert blogger, Zainab of A Classic Twist, and her upcoming baby! Inspired by Zainab’s favorite flavors, we each came up with a recipe that she’d love. She loves coconut, mango, and pineapple. I took the coconut inspiration and combined it with my love for sweet potato bread!

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Sweet Potato Muffins
If you’re really unsure about the idea of sweet potato in baked goods, think of it like using pumpkin puree. You use cooked sweet potatoes to add that lovely savory flavor (that’s full of nutrients) to baked goods – combined with all your favorite baking flavors.
So these sweet potato muffins have young coconut baked into the batter and crispy, dried coconut on top! It’s a DELICIOUS combination!

How to Make Sweet Potato Puree
Sweet potato puree is really easy (actually it’s usually a leftover). If you bake sweet potatoes (yep, just in the oven) and have extras, you already have sweet potato puree.
If not, then you’ll want to steam or bake sweet potatoes (just at 400ยฐ in the oven until tender). Let cool and remove the skin. Now, you could puree the sweet potato flesh in a blender or food processor to get it perfectly smooth. I don’t mind hunks of the sweet potato in my baked goods, so I don’t, but I understand that everyone has their flavor and consistency preferences!
So, yeah, that’s how you get sweet potato puree.
Can you Freeze Sweet Potatoes?
I’ve never frozen whole sweet potatoes or even cooked ones, but I have frozen the sweet potato puree and then used it when I have time and need for the puree (in these muffins, in the bread, and in this sweet potato hummus!).
This is a great way to take advantage of fall produce and save it for a much longer time!

Dried vs. Young Coconut
Cooking with coconut pieces is delicious, but you want to be aware of the various kinds of coconut out there.
There are basically two types of coconut, but then a few variations from there. First of all, dried coconut is usually found in thick chunks that feel like a typical piece of dried fruit. This is “young coconut.”
You’ll also find dried coconut (flakes and shreds) that are thin, crunchy piece of coconuts. The young coconut really has that lovely, chewy consistency that adds a nice flavor consistency to baked goods (and to tropical trail mixes). The other dried coconut is thin and crunchy.
And then when it comes to dried coconut, there’s sweetened and unsweetened. Oftentimes the flavor is up to your preferences. I think the dried, unsweetened varieties are hard to enjoy. They tend to be bland and get stuck in my teeth, but you do you!
Sweet Potato Recipes
Looking for more ways to enjoy sweet potatoes? I always am! This healthy sweet potato bread is one of my favorite recipes of all time! If you have puree to use, try these sweet potato toasts and this scrumptious vegan bean dip!
This roasted tomato salad (yes, with sweet potatoes) is a fun alternative to your normal rigamarole and these stuffed sweet potatoes are a great, healthy dinner! And don’t forget these sweet potato appetizer cups as an elegant appetizer!
And for a seemingly different situation, these sweet and savory purple sweet potato recipes are fun. They include pies, rolls, and even fritters!
SWEET POTATO MUFFINS
Ingredients
- 2 cups sweet potato puree
- 1 โ cups sugar
- โ cups vegetable oil*
- 2 teaspoons vanilla extract
- 4 eggs
- 3 cups flour
- 2 teaspoons baking soda
- ยฝ teaspoon baking powder
- 1 ยผ teaspoons salt
- ยฝ teaspoon ginger
- ยฝ cup chopped young coconut
- ยฝ cup chopped pecans
Crumble Topping
- โ cup all purpose flour
- ยฝ cup brown sugar
- ยฝ teaspoon salt
- 4 tablespoons butter cubed
- โ cup unsweetened flake coconut chopped or crumbled
- โ cup chopped pecans
Instructions
- Preheat oven to 350โ.
- To make the crumble topping: Stir together the flour, brown sugar and salt in a medium bowl. Add the butter. Use a fork or clean hands to work the butter into the sugar and flour, until crumbly and evenly distributed in small pieces. Stir in the coconut and pecans. Set aside.
- Mix sweet potato puree, sugar, oil, vanilla, and eggs. Add remaining ingredients except coconut and pecans. Mix until combined. Add coconut and nuts to batter.
- Line muffin tins with liners or spray with nonstick spray. Fill each tin ยพ full with batter. Top each muffin with an equal amount of the crumble and press gently into the batter.
- Bake 12-14 minutes until toothpick inserted into muffins comes out clean.
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