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Sweet Potato Muffins Recipe

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This recipe for Sweet Potato Muffins, by , is from The Shepherd's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Shepherd
Added: Tuesday, May 12, 2009


1 1/4 cup plus 2 T. Sugar
1 1/4 cup mashed cooked sweet potato (fresh or canned)
1/2 cup, room temperature Butter
2 large, room temperature Eggs
1 1/2 cups Flour
2 tsp. Baking Powder
1 1/4 tsp. Cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1 cup Milk
1/4 cup chopped Walnuts or Pecans (optional)

Preheat oven to 400.

Thoroughly grease 24 muffin cups or fill with paper liners.

Beat 1 1/4 cups sugar, sweet potatoes and butter until smooth. Add eggs. Blend well.

Mix thoroughly flour, baking powder, 1 tsp. cinnamon, nutmeg and salt. Add to sweet potato mixture alternately with milk, stirring just until blended; do not over mix. Fold in nuts.

Spoon batter into cups. Mix remaining 2 T. sugar with 1/4 tsp. cinnamon. Sprinkle over muffins. Bake 25-30 minutes or until toothpick inserted comes out clear. Serve warm.

Number Of Servings:
Number Of Servings:




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