The first time I made a sweet potato muffin, it happened because I underestimated the ability of sweet potatoes to make me really, really full. I steamed two for dinner, and only end up eating one. What to do with the second one? I did a quick search online for a simple recipe to use up that sweet potato. And that’s how I ended up with these amazing sweet potato muffins. At least, that’s how it started. After trying my first sweet potato muffin, I’d consider it a waste not to use sweet potatoes for these muffins. Even if you’d rather eat sweet potatoes as they are, when you do have an extra sweet potato to spare, making these muffins is a good way to use it up, and they can be eaten as a semi-healthy snack throughout the week.
The first time I tried a recipe for a sweet potato muffin, it turned out absolutely wonderfully. It was moist, fragrant, and it really tasted like sweet potato in a muffin. But the recipe called for 1/2 cup sugar in proportion to 3/4 cup flour, which I thought was excessive.
Being stupid and itchy to try another recipe, I tried one by a popular food blogger. I’m sad to say that those muffins bombed terribly. They were dry and tasted plain bad. I tried to convert one into a sort of sweet potato bread pudding, but even that tasted bad.
I tried another recipe, this time the one in Kim Boyce’s book, Good to the Grain.
These muffins were pretty good – they contain chopped dates and a ton of cinnamon. However, they were also more complicated and required more ingredients than the first ones I made, requiring buttermilk, yogurt, creaming butter and sugar… and for all that, they weren’t as good (though they were still good, and my husband liked these better).
So my vote is still with these muffins from Sweet and Savoury Pursuits. (: