Sweet Potato Mini Muffins

best sweet potato mini muffin recipe

These savory little bites make the perfect holiday appetizer!

Just in time for your big holiday get-together…Sweet Potato Mini Muffins with Coconut Sour Cream and a sprinkling of minced Chives makes a delightful, wholesome appetizer!

These Sweet Potato Mini Muffins are unexpectedly addicting. Could be due to the creamy consistency of the sweet potato or the savory crumbled bacon. My intent behind the recipe was to hack the popular muffin recipe that’s made with whipped white potato and shredded cheese. It sounded like such a fun little appetizer to serve with a holiday meal or to enjoy as a straight-from-the-fridge snack.

And, boy, are they ever! I was pleasantly shocked when 30 of these tasty little morsels disappeared from my fridge in a matter of days, due to happy snackers 🙂

Serve these up with Coconut Sour Cream and chives garnish for a fancy-shmancy party or simply make a batch to throw into a big Tupperware for snacks.

Sweet Potato Mini Muffins
A Recipe by Diana Keuilian
4.0 from 11 reviews

Prep time
Cook time
Total time
INGREDIENTS
Serves 36

INSTRUCTIONS

  1. Preheat the oven to 400 degrees F. Rinse and scrub the sweet potatoes. Dry and poke all over with a fork. Place in a baking dish. Rub the coconut oil over the sweet potatoes and season with salt and pepper. Bake for 30-40 minutes, until fork tender. Cool and peel.
  2. In a food processor blend the sweet potato until smooth. Mix 2 cups of the mashed sweet potato with the coconut milk, honey, sea salt, eggs and nutritional yeast until smooth. Fold in the crumbled bacon with a spoon.
  3. Generously grease a mini muffin tin with coconut oil. Fill each tin with the sweet potato batter. Bake for 20-25 minutes, until set and lightly browned on top. Once cooled, serve with Coconut Sour Cream topped with the fresh chives. Enjoy!
NUTRITION

Calories: 51     Fat: 4     Carbohydrates: 3     Sugar: 2     Sodium: 32     Fiber: 0     Protein: 1    
best sweet potato mini muffin recipe

Feel free to make these a day or two before your party, then garnish the day of. Enjoy!

Comments

  • Teresa November 10, 2015 at 9:55 pm

    Hi Diana, looks delicious! One question: why using nutricional yeast? Can I omit it? Even if natural, I’m afraid of getting headache from it as it happens with MSG… I heard that both have the same “taste enhancer” effect. Thoughts about it are welcome. Thank you!!!

    • Diana November 11, 2015 at 8:10 pm

      Hi Teresa, I use nutritional yeast for flavor. You can certainly omit it. Enjoy!

  • Ruth November 11, 2015 at 8:13 pm

    I was so excited to try this recipe. I measured the two sweet potatoes I used at a scant 2 cups, and did everything else as directed. However, even after baking the full 25 minutes (and they looked great coming out of the oven) the mini muffins turned out to be the consistency and moisture of mashed sweet potato. Any suggestions?

    • Nan November 12, 2015 at 12:35 am

      Without exact measurement of potatoes we cannot duplicate this recipe. Please be more exact with measurements. My first try using 2 c potatoes produced flat moist muffins. Nothing like your pictures,

    • Bridget November 16, 2015 at 2:29 pm

      Same thing happened to me. I enjoyed the flavor but they were still very wet. I thought about trying it as more of a sweet potato pudding instead of a muffin but I’ll have to work on the timing. And add more bacon!!

      • Diana November 19, 2015 at 6:58 pm

        Hi Bridget There’s no harm in leaving the muffins in the oven longer to dry them out more. And of course keep in mind that it is another way to serve up mashed potato so it’s always going to be a little more moist and squishy than a regular muffin would be.

        • Bridget December 8, 2015 at 4:46 pm

          Just to follow up – I did make this in a 8×8 pan for Thanksgiving and it was a hit. Just scooped it out. Thanks

          • Diana December 18, 2015 at 10:18 pm

            Awesome, great idea for a faster way to do it!

  • Alla January 27, 2016 at 2:27 am

    I tried this recipe and of course it was a little softer then the regular muffin consistency but it tasted good. I think that’s normal for potatoes.

  • AnnMarie January 27, 2016 at 2:39 am

    My muffins came out really good. Thank you

  • Bella February 4, 2016 at 4:18 am

    I just made my muffins they are so good.

  • Rosco February 4, 2016 at 4:20 am

    I am planning to make these again for this Sunday. I loved how they came out the first time I made

  • Hovannes February 4, 2016 at 4:24 am

    Yum!

  • Garbis February 14, 2016 at 6:39 am

    Tastes so good.

  • Anis February 14, 2016 at 6:50 am

    I made this in a heart shape pan for tomorrow. My family loves sweet potatoes.

  • Elin Follin February 24, 2016 at 10:08 am

    Looks like an excellent way to get the kids to eat more sweet potato. What would you say is the carb count for a muffin? My son is a T1D.

    • Diana February 26, 2016 at 6:45 pm

      3 grams of carb per muffin. Enjoy!

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