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Strawberry Sweet Potato Muffins

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“These are called Yam and Jam Muffins in the BH&G Kid Favorites Made Healthy cookbook. I made them for my kids on the first day of school as a healthy after school snack. I was amazed when my pickiest eater asked for another. The original recipe says you can use plum, strawberry, peach, or apricot jam or preserves.”
READY IN:
40mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray muffin pan with butter flavored non-stick spray or line with paper cups.
  2. Mix flour, brown sugar, baking powder, baking soda, spice, and salt. Make a well in the center; set aside.
  3. In another bowl, mash potatoes with a fork. Add egg, milk, jam, and oil.
  4. Pour potato mixture into the flour mixture and stir until moist.
  5. Fill muffin cups approximately 3/4 full. Bake at 400 for 18-20 minutes.
  6. Cool slightly.
  7. Drizzle with icing and top with additional jam.
  8. To make icing, stir together powdered sugar, jam, vanilla, and milk. Add more or less milk to create the desired consistency.

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