Candied Pecan Sweet Potato Muffins

Sweet potatoes provide a flavorful addition to these warm nutty muffins — a tasty bread recipe.


12 servings


1 1/2 cups all-purpose flour
3/4 cup granulated (white) sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon grated orange peel
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 (16 ounce) can sweet potatoes, drained, mashed
1/3 cup butter or margarine, melted
2 teaspoons vanilla extract
1 egg
1/2 cup candied pecans, coarsely chopped


Preheat oven to 350°F (177°C). Place paper baking cup in each of 12 regular-size muffin cups; spray paper cups with cooking spray.

In large bowl, mix flour, sugar, baking powder, baking soda, orange peel, ginger, salt and nutmeg. Stir in mashed sweet potatoes, butter, vanilla and egg. Divide batter among muffin cups. Sprinkle evenly with pecans.

Bake for 24 to 26 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire cooling rack. Serve warm.

Estimated Time

Preparation Time: 10 minutes
Bake Time: 30 minutes

Nutritional Information

Amount per serving: Calories 220, Total Fat 8 g (Saturated Fat 4 g), Sodium 390 mg; Total Carbohydrate 37 g (Dietary Fiber 2 g), Protein 3 g; Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 1 1/2 Fat; Carbohydrate Choices: 2 1/2

Recipe Courtesy Of

Betty Crocker

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