Sweet Potato Pecan Muffins

Sweet potatoes are for more than supper! Bring them to the breakfast table this week, with these Sweet Potato Muffins for a sweet and savory start to your day.


  • 2 cups mashed cooked sweet potatoes
  • 1-1/2 cups sugar
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 3 cups whole wheat flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 cups pecan halves


Preheat oven to 400 degrees. Grease muffin cups.

In a large bowl, combine sweet potatoes, sugar, oil, and water; mix well. In another bowl, combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt; mix well. Gradually stir the dry ingredients into the wet ingredients until well blended. Stir in pecans. Spoon batter into prepared muffin cups. Bake at 400 degrees for about 15 to 20 minutes or until a skewer inserted into the muffins comes out dry.

Makes about 18 muffins

Recipe contributed by market shopper

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.