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1-1/2 cups flour
1 cup sugar
3 teaspoons baking powder
1/2 – 1 teaspoon ground ginger
1 teaspoon baking soda
2 eggs, lightly beaten
1 cup mashed sweet potatoes (can be canned)
ΒΌ teaspoon cinnamon mixed with 1 tablespoon sugar
Preheat oven to 400 degrees. In a large bowl, mix together the flour, sugar, baking powder, ginger and baking soda. Whisk together eggs and sweet potatoes and stir into dry ingredients just until moistened. Do not overmix. Fill greased or paper-lined muffin cups with the batter and sprinkle cinnamon-sugar mixture on top. Bake for 18-22 minutes. Cook for 5 minutes in pan before removing to wire rack to finish cooling. Makes 1 dozen.
These were so good! Made them for a Shabbat meal and they were gone in a snap. In order to try and retain the nutrients from the sweet potato, I bought whole, fresh sweet potatoes and boiled them with skin on, and mashed them when soft.
I see that there is no oil in this recipe. Was it left out by accident? If it doesn’t have oil – are they very dry?
These are not dry. They are moist and very tasty.
I don’t know if the sweet potato acts the way applesauce does in some recipes… when you use applesauce instead of oil.
Did you use the ginger? What does 1-12 tsp mean? How much did you use
Just corrected it, it should say 1/2 – 1 teaspoon ginger. I use 1 teaspoon.
i would add more sweet potato and sugar to the recipe. they tasted a little too much like paking powder/soda and not enough like sweet potato. Added a praline topping” 1/3C b. sugar, 2T sour cream (toffuti) and 2/3C chopped pecans. YUM!
Can these be frozen?
Absolutely!