The sweet potatoes in these muffins give them a ton of sweet and savory flavor. A touch of cinnamon added to the batter is the perfect accent to the sweet potato and gives the muffins a nice warming flavor. These are best served the day they are made, when they are still a little warm from the oven. If you have leftovers, you can freeze them to enjoy later or cut in half and grill up with a little butter for an indulgrent treat.


  • 1 sweet potato (large, approximately 400 g)
  • 200 grams wheat flour
  • 80 grams rice flour
  • 1/2 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 125 grams brown sugar (or raw)
  • 125 milliliters sunflower oil
  • 125 milliliters milk
  • 90 grams almonds (chopped)
  • sugar (for garnish)
  • sliced almonds (for garnish)


  1. Peel and chop sweet potato.
  2. Cook sweet potatoes in boiling water, about 15-20 minutes, until tender.
  3. Drain and mash well with a fork until pureed.
  4. Set aside to cool.
  5. Preheat oven to 200°C (approximately 400°F).
  6. In a bowl, mix wheat flour, rice flour, cinnamon, baking powder and salt.
  7. In another bowl, beat eggs and add sugar, oil and milk.
  8. Mix well.
  9. Stir in sweet potato puree and mix until well blended.
  10. Add flour mixture and mix well.
  11. Fold in almonds.
  12. Place cupcake liners in a muffin tray.
  13. Fill cups about 3/4 full with muffin batter.
  14. Sprinkle a little sugar and sliced almonds over each.
  15. (Tip: before baking, adjust heat to lower heating element, so that muffins rise more).
  16. Bake for about 20-25 minutes or until done.
  17. Let rest for five minutes in the muffin tray, then remove from tray and let cool on a wire rack.
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