Sweet Potato Bread or Muffins

From: SaraFish

On Oct 19, 2008

This is PERFECT! Exactly what I was looking for to use up some canned sweet potatoes in syrup I had. I made it exactly as written except I subbed a teaspoon of pumpkin pie spice for the ginger and nutmeg (I still added cinnamon and cloves as well). I did not add raisins or nuts. I baked it in a 13 X 9 pan and I baked it about 40 minutes. The flavor is nicely spiced and it has a great moist yet fluffy texture. I have 3 more cans of yams so I'm going to make some more and freeze it for the holidays. Thanks for the great recipe!

From: mikekey

On May 12, 2008

I did the loaf version and it was wonderful. Reminded me of spice cake. Has a nice texture. I used half sugar and half Splenda and cut baking time by about 5 minutes. I am going to add chopped walnuts next time.

From: WI Cheesehead

On Mar 16, 2007

My DD said they tasted like gingerbread! I used 1 C honey for the sugar and forgot to decrease the liquid, so they were VERY moist! I used 1/2 C canola and 1/2 C applesauce and w.w. pastry flour. I filled the muffins almost full bcz of the flour and they made 22 regular sized muffins. Very yummy. If my DD (who hates yams) will eat them, I'm excited!

From: Karen67

On Jan 18, 2007

These are wonderful muffins. I used only 1/2 cup of canola oil and added 1/2 cup of unsweetened applesauce. I baked them in regular muffin tins, filling them 2/3+ full. I cooked them for 18 minutes and got 15 big muffins. I probably should have put the mashed sweet potatoes through the food processor rather than using the potato masher. But, the muffin I tried warm from the oven was still great even though I had a couple of sweet potato chunks in it. I think these would be great for either breafast or dessert.