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Sweet Potato Muffins

Contributed by: Chris WebAdmin. of

Sweet Way to Care for Eyesight - Beta carotene has long been documented as a beneficial nutrient for your vision and overall health. And surely your mother always encouraged you to eat carrots because they were good for your eyes. Well, perhaps she wasn't aware that beta carotene, while abundant in carrots, is also present in other "yellow" fruits and vegetables including cantaloupe, squash and sweet potatoes.

Not just a Thanksgiving Day side dish, sweet potatoes are available all year long and can be used as the main ingredient for many meals, including soups, stews and desserts. In this recipe, the versatile sweet potato takes center stage in a delicious muffin, perfect to ease hunger pangs and keep your eyes in tip top condition.

Recipe courtesy of "Vegetarian Planet" (The Harvard Common Press), by Didi Emmons.


  • 1 cup plus 2 tablespoons brown sugar
  • 1/2 cup canola or corn oil
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups unbleached white flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon freshly grated allspice
  • 1/2 teaspoon salt
  • 2 large sweet potatoes (about 1 1/3 pounds), peeled and finely grated, to make 4 cups
  • 1/2 cup raisins
  • 1 cup chopped walnuts


Preheat the oven to 350 F. Butter or oil a tin to hold twelve muffins.

In a small bowl, whisk together the brown sugar, oil, vanilla and eggs.

In a large bowl, mix together the flour, baking powder, spices, salt and grated sweet potatoes. Make a well in the center, and pour in the egg mixture. Stir in the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts. Spoon the batter into the tins. Fill each tin to the rim to make a large cap (no, the batter does not overflow). Bake the muffins for 25 to 30 minutes or until a knife inserted into a muffin comes out clean.

Take the muffin tin out of the oven. Run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.

Serving Size: Makes 12 muffins

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