Purple Sweet Potato Muffin Recipe

I decided to make muffins for my very first Purple Sweet Potato recipe, you'd think maybe someone might have already done this and they have, Pinterest is full of advice and apparently these are popular with Paleo and Vegan diets but I'm not on these diets.  I like putting milk and flour into my muffins so I decided to make my own recipe.  This one is roughly based on a sweet potato muffin recipe that I favor with a few adjustments to the spices.  I've settled on Apple Pie Spice mix as the background spice.  I feel like it brings out the flavors really well.

The first step is bake the potatoes and then puree the baked potato.  I went to this very indepth helpful website for instruction as apparently these are not as simple as regular orange sweet potatoes to bake.   I like how this site offered many details about the nutritional value.  If that is too much information to take in, then simply bake them for 1.5 hours at 350.  They do take longer than regular sweet potatoes.  Once baking is finished and they have cooled, remove peels and puree in a food processor. 

Purple Sweet Potato Muffins

• 7 oz Purple Sweet Potato puree (if you do not have a scale 1 cup will work), if you don't have time to puree in a food processer then smash with a fork
• 1 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon apple pie spice (see below)
• 1 egg
• 1/2 cup sugar
• 1/4 cup milk
• 1/4 cup oil (if you do not want to add oil then double the milk, I've done it both ways and it works out fine)

Apple Pie Spice - this is more than what this recipe will need, save for later, this is a good blend of spices that works with multiple recipes.  

• 1 1/2 Tablespoon Cinnamon
• 1 1/2 teaspoon Nutmeg
• 1 teaspoon Allspice

Place all dry ingredients in large mixer along with the purple sweet potato and mix for 1-2 minutes until well blended.  Place wet ingredients in smaller bowl and once combined, add to the dry ingredients.  Mix until completely blended and beautifully purple.

Prepare muffin pans.  I use an ice cream scoop to measure regular muffins and a cookie scoop for mini muffins.  

Bake 20 minutes for regular size and 12-13 minutes for mini size.

This recipe made 4 regular muffins and 20 mini muffins, or 9-10 regular muffins.

The muffin is not sweet, it's spongy and you can taste the mild flavor really well because there are no spices added.  I think it would be a nice addition to dinner since it's not sweet.

These muffins were delicious right out of the oven, we had them plain in the morning and with icing in the afternoon.

Icing Recipe

• 4 oz cream cheese room temperature
• 4 oz butter non salted room temperature
• 4 oz purple sweet potato puree (if not pureed then it will have small chunks)
• 8 oz powered sugar

Blend until smooth.

At first you might be thinking, this purple color can't be real, surely they added some food color or increased the photo saturation.  I'm here to say the color is really that intense!

We could not taste the flavor of the purple sweet potato in the icing.  The color is so pretty that I plan to freeze 4oz cubes and use later for parties and special events.

updated 10/21/20