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The Leftover Sweet Potato Muffin


The Leftover Sweet Potato Muffin

2.78 from 9 votes
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Course: Breakfast
Cuisine: American
Keyword: The Leftover Sweet Potato Muffin
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
Calories: 146kcal



  • 1/2 cup pecans, chopped


  • Preheat oven to 350° F. Soften butter to room temperature. Line muffin tin with cupcake wrappers.
  • Using a hand mixer, beat the eggs on medium speed; add the butter and mix thoroughly.
  • Add mashed potatoes, maple syrup, and vanilla.
  • In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg, salt, and cocoa.
  • Gradually mix dry ingredients into the wet ingredients, stirring by hand; do not over-mix. Fold in pecans (or walnuts) if desired.
  • Divide batter among muffin cups and bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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Calories: 146kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 180mg | Fiber: 2g | Sugar: 4g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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Please provide a measurement for the sweet potato. What do you consider the equivalent of one medium sweet orator (I.e. one cup?)?

Thank you