Coconut Sweet Potato Muffins

Sweet Potato Coconut 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 – are teaming 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 recent craving for sweet potato bread!

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) o 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!

Sweet Potato Coconut Muffins

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 400 degrees 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 every one 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 one, but I have frozen the sweet potato puree and then use 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

Tropical Inspired Recipes

Ok. So back to all the yummy recipes for Zainab. Below is a list of all the tropical-inspired recipes a bunch of us food bloggers made for Zainab.

Blackberry Coconut Cupcakes {Baking a Moment}
Blueberry Coconut Muesli Bars {The Spiffy Cookie}
Blueberry-Ginger Coconut Cheesecake Popsicles {Floating Kitchen}
Caramel Coconut Cluster Bars {Eats Well with Others}
Coconut Breakfast Pudding with Sauteed Nectarines {Cooking and Beer}

Coconut Cream Pie Ice Cream {The Recipe Rebel}
Coconut Energy Bites {The Kitchenarium}
Coconut Key Lime Angel Food Cake Roll {Flavor the Moments}
Coconut Key Lime Pie Cookie Bars {Two in the Kitchen}
Coconut Key Lime Macarons {Life Made Sweeter}
Coconut, Lime, and White Chocolate Milkshake {A Clean Bake}
Coconut Pineapple Banana Smoothie {The Bitter Side of Sweet}
Coconut Pineapple Fried Rice with Shrimp {Healthy Nibbles and Bits}

Double Chocolate Chip Cookies with Toasted Coconut {The Cooking Actress}
Key Lime Coconut Button Sandwich Cookies {Culinary Concoctions by Peabody}
Lavender Coconut Macarons {Broma Bakery}
Macaroon Tarts with Ginger Coconut Whipped Cream and Pineapple {A Cookie Named Desire}
Mango Coconut Donuts {Chez Catey Lou}
Mango Coconut Smoothie {Jessica in the Kitchen}
Mango Summer Cake {Keep it Sweet Desserts}

Mini Coconut Cream Pies {Hip Foodie Mom}
Pina Colada Pie {Life, Love, and Sugar}
Spiced Lentils with Toasted Coconut {This Gal Cooks}
Sweet Potato Appetizer Cups {Luci’s Morsels}
Triple Coconut Rum Layer Cake {bethcakes}
Tropical Pineapple Coconut Sangria {Shared Appetite}
White Chocolate Coconut Key Lime Cookies {Culinary Couture} 

Print Recipe
5 from 4 votes

COCONUT SWEET POTATO MUFFINS

These tasty breakfast muffins were created for a friends baby shower. Food bloggers united to create recipes for our friend – an avid lover of coconut. Her love of coconut collided with my sweet potato phase and these muffins were the best of both worlds!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: baking, bread, breakfast, vegetables
Servings: 24
Calories: 218kcal
Author: Luci Petlack

Ingredients

  • 2 cups sweet potato puree
  • 1 ⅔ cups sugar
  • cups vegetable oil*
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 3 cups flour
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 ¼ teaspoons salt
  • ½ teaspoon ginger
  • ½ cup chopped young coconut
  • ½ cup chopped pecans

Instructions

  • Preheat oven to 350 degrees.
  • 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 ¾ full with batter.
  • Bake 12-14 minutes until toothpick inserted into muffins comes out clean.

Notes

*for a reduced fat muffin, use ½ cup nonfat Greek yogurt and 3 tablespoons oil in place of the oil
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Nutrition

Calories: 218kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 27mg | Sodium: 241mg | Potassium: 154mg | Fiber: 2g | Sugar: 16g | Vitamin A: 4525IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg

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3 Comments

  1. Pingback: Macaroon Tarts with Ginger Coconut Whipped Cream and Pineapple | A Cookie Named Desire
  2. Pingback: Tropical Pineapple Coconut Sangria - Shared Appetite
  3. Pingback: Mini Coconut Cream Pies • Hip Foodie Mom
5 from 4 votes (4 ratings without comment)

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