17 Reviews of Disappearing Sweet Potato Muffins

From: free-free

On Nov 14, 2007

OMGosh GOOD!!! ...The chunkier the potato is in this the better it was for me (Yummy)...I made the full fat version which was delish but something I can only treat myself to every so often...they "lighten up" nicely and equally delicious with substitutions of whole wheat pastry flour, applesauce, egg-beaters and brown sugar Splenda blend...I like the full fat version for The Thanksgiving Holiday weekend...when all "dieting" guide lines are loosened up a bit Great with cranberry and pecans too... SOOO GOOD - THANKS for a great recipe Tom&Candy

From: grrlee

On Jan 15, 2007

I really like these (and so did my kids). I made one change: 1/4 c. oil and 1/4 c. applesauce instead of 1/2 c. oil. They still turned out really really good. I think I will try reducing the sugar a little bit next time, as they were pretty sweet (which is never a complaint you'll hear from me!) and could maybe save a little on calories.

From: PanNan

On Aug 24, 2006

I really enjoyed the cinnamon spice flavor, and they were so colorful with the sweet potato shreds. I made them with walnuts, and didn't use the raisins. They're not real sweet, and have "good for you" ingredients. Great breakfast to go. Thanks for sharing the recipe.

From: Sydney Mike

On Jul 4, 2008

Did my usual thing when it comes to working with sweet potatoes ~ Left them unpeeled & shredded them that way, since I appreciate the additional nutrients provided by the peel! That said, I did follow the ingredients & directions & came away with a WONDERFUL TASTING MUFFIN TREAT! Raisins are never really optional for me so in they went, along with the nuts! Thanks for your keeper of a recipe! [Made & reviewed in the Family Picks part of the Zaar World Tour 4]

From: BLUE ROSE

On Jun 9, 2008

I do not know what to say, these blew us away. We did not expect for them to come out this good! I chose to make them for a snack after dinner and could not have chosen a better recipe to make. Can't wait to share this recipe with my family. Tonight I chose to add almonds to ours and was thinking of adding coconut along with almonds the next time.

From: Elmotoo

On Jul 9, 2008

Oh yeah!!! These were fabulous! I couldn't find the brown sugar, so I used white & I stopped at 1c. Thank God for the invention called a food processor - those sweet potatoes were shredded in seconds! I used 2 medium for 4c. I did add raisins but not walnuts. Also, I used 1c whole wheat flour & 1c ap flour.Mom was so happy, she took a bunch to her nurses, lol. I think my muffin tins were smaller than some, because I got 24 (small) muffins. Thanks! Made for ZWT4 Zingo.

From: Charmie777

On Jul 11, 2008

Really really good!!! Surprising that my kids liked them, cuz they don't like sweet potatoes! Made for ZWT 4.

From: Michelle Berteig

On Jun 15, 2008

Very good, fast and easy to make! This is going into my favorites folder. This recipe made 15 muffins for me. Made for ZWT4.

From: SWalker

On May 8, 2008

This muffin is GREAT! I found them a bit sweet and intend it cut the sugar back to 3/4 cup and I make them gluten free but the taste is fantastic and I love getting healthy sweet potato into my family. Thanks so much for sharing!

From: MissyBee

On Mar 11, 2008

These muffins are great! I've made this recipe about 4 times since finding it - it comes out perfectly every time. I've reduced the brown sugar a couple of times and it's still a great recipe. I also followed another reviewers suggestion and used part applesauce/part oil. Great recipe, wonderful baking aroma and excellent flavor. Also an excellent freezer muffin. Thanks!