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Sweet Potato Pecan Muffins

Sweet Potato Pecan Muffins

Healthy Deliciousness in Every Bite

It’s fall and that means it’s sweet potato season! Sweet potatoes are hands down one of my favorite veggies. Did you know that sweet potatoes are superfoods packed full of health benefits? Make these muffins for your friends and family over the holidays, or make them on a Sunday evening to enjoy for breakfast all week! If you have leftover mashed sweet potatoes, you can do what I did which is replace the sweet potatoes and milk with leftover mashed sweet potatoes.


For the muffins:
2 large sweet potatoes (about 14oz), cut in half (skins on)
1 3/4 cups all-purpose flour
2 tsp. pumpkin pie spice
2 tsp. baking powder
pinch of salt
2 eggs
1/2 cup sugar (optional)
1/2 cup coconut oil
1/2 cup milk
zest of a small orange
3/4 cup pecans, coarsely chopped

For the topping:
2 tbs. sugar
1 tbs. cinnamon

Makes 12 muffins.


  1. In a small bowl, mix the sugar and cinnamon. Set aside.
  2. Bring a saucepan of water to a boil over medium-high heat. Add the sweet potatoes and cook until tender, 15 to 20 minutes. Remove from the heat, drain well, and set aside to cool. Once the potatoes are cool enough for handling, squeeze the potatoes out of their skin and into a food processor (or blender) and pulse until slightly fluffy. Scrape the sweet potatoes into a bowl and let cool to room temperature.
  3. Preheat an oven to 400°F. Grease 12 standard muffin cups with cooking oil.
  4. In a medium bowl, stir together the flour, cinnamon, nutmeg, baking powder and salt.
  5. In a large bowl, combine the eggs, sugar, oil, milk and orange zest. Whisk vigorously for 1 minute. Add the mashed sweet potatoes and beat until completely blended. Add the flour mixture and stir until just evenly moistened. (It’s okay if the batter is slightly lumpy, you don’t want to overmix). Using a large rubber spatula, fold in the pecans until just evenly distributed, no more than a few strokes.
  6. Spoon the batter into the prepared muffin cups, filling them three-fourths full.
  7. Sprinkle with the topping, dividing evenly.
  8. Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
  9. Transfer the pan to a wire rack and let cool for 5 minutes.
  10. Serve them warm, with coconut oil or butter.