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“Perfect for Thanksgiving breakfast.”
2hrs 20mins
12-24 muffins

Ingredients Nutrition


  1. Prick the sweet potato several times with the tines of a fork.
  2. Place a piece of aluminum foil on you oven rack; place the potato on the foil.
  3. Bake in a 400° oven for 1 hour, 15 minutes or until soft.
  4. Transfer potato to a wire rack and cool for 10 minutes.
  5. In a mixing bowl, whisk the flour, baking soda, cinnamon, baking powder, salt, and nutmeg until uniform; set aside.
  6. Peel the potato and measure out 1 cup of cooked flesh; add to a mixing bowl.
  7. Add in the egg and melted butter; whisk until smooth.
  8. Whisk in the maple syrup, milk, and lemon juice.
  9. Add flour mixture to sweet potato mixture; stir using a wooden spoon until the dry ingredients are moistened.
  10. Fill muffin tins that have been sprayed with nonstick spray 3/4 full.
  11. Bake at 400° for 20 minutes or until muffins are well browned, with rounded, cracked tops.
  12. A pick should come out with a few moist crumbs attached.
  13. Cool muffins in pan on a wire rack for 10 minutes.
  14. Turn out muffins and cool for 5 more minutes on wire rack.
  15. Cool completely before storing or freezing.
  16. **Pecan Sweet Potato Muffins--add 2/3 cup chopped pecans with the flour.
  17. **Pumpkin Seed Sweet Potato Muffins--add 2/3 cup shelled pumpkin seeds with the flour.
  18. **Cherry Sweet Potato Muffins--add 2/3 cup dried cherries with the flour.

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