Sweet Potato and Cranberry Muffin Recipe

by katerina on March 25, 2011

“Class, raise your hand if you are sick of throwing away leftovers!?”

That’s what I thought.

Try using this sweet potato muffin recipe to use up your leftover roasted yam or sweet potatoes.

These muffins are spicy like thanksgiving, but not sweet and cloying like a heavy yam casserole. In fact much of the sweetness comes from the dried cranberries, so if substituting whole cranberries you should double the sugar.

Leftover celery recipe? Check. Leftover sweet potato recipe? Check. Do you have any other things which frequently go bad in your fridge? Let me know.

For now, class dismissed.

Print Recipe

Sweet Potato and Cranberry Muffins

(12 muffins)

1 sweet potato
1/4 cup butter
1/4 cup brown sugar
2 eggs
1 cup milk
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
a pinch freshly grated nutmeg
1/2 teaspoon cinnamon
1/2 cup dried cranberries
1/4 cup pecans

Preheat oven to 375. Wash and dry your sweet potato. Prick it all over with a fork. Place on a baking sheet and bake for 30 minutes, turn over and bake for another 30, or until soft throughout. Remove from the oven and allow to cool enough to handle. Scrape the flesh from the skin into a bowl and mash with a fork. Let the sweet potato cool until just barely warm. You don't want it to cook your eggs. Prepare a muffin tin by greasing it and lining with muffins papers.

Transfer cooled sweet potato to a mixer bowl and beat in softened butter and sugar until well combined and light. Scrape down the sides and beat in eggs and then milk.

In a separate bowl whisk together flour, baking powder, cinnamon, nutmeg, and salt. Fold the dry ingredients carefully into the wet. Fold in nuts and cranberries. Scoop into prepared muffin tins and baking for 20 minutes or until you can insert a toothpick and it comes out clean.

Prep Time: 10 minutes | Cooking Time: 80 minutes | Total Time:90 minutes
Calories(approximate per serving): 175

{ 10 comments… read them below or add one }

Belinda @zomppa March 25, 2011 at 6:59 am

A brilliant use of “leftovers.” These must be so moist and naturally sweet!


Kalynskitchen March 25, 2011 at 10:45 am

I love the idea of using sweet potatoes in muffins!


katerina March 25, 2011 at 11:56 am

Belinda – I hate wasting, but I do it way too often!

Kalyn – thanks! I love your sweet potato hummus.


Karyn March 25, 2011 at 3:14 pm

whaaaaaaaaaaaat? sweet potato muffins? gotta try them. i don’t know why i don’t actually use sweet potato more than i do…i tend to just eat them as is.


katerina March 25, 2011 at 5:45 pm

Karyn – Innnndeeeeeeddddd you can put sweet potato in muffins.


Melissa April 15, 2011 at 6:36 am

Made these last night and sadly I over potatoed! ‘Tis my fault for buying sweet potatoes the size of babies. They are still yummy but the texture is not as muffin-y as yours!


katerina April 15, 2011 at 9:59 am

Melissa – sorry! you want about one cup of sweet potato. At least they were still yummy.


marla November 17, 2012 at 2:41 pm

Love this recipe! Will be linking back to this in my upcoming post :)


katerina November 19, 2012 at 5:03 pm

Awesome, thanks Maria


Melissa May 17, 2014 at 4:39 pm

Update – finally tried these again, this time with the proper amount of sweet potato.
Awesome! Much better texture.
A few changes I made – soaked the cranberries in hot apple juice for a few hours to plump them up, and added a bit of vanilla to the egg/butter//sugar/sweet potato mixture because I love vanilla. Omitted the nuts. Other than that everything the same and they are sooooo tasty!


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