But I Don’t LIKE Sweet Potatoes

Don’t like sweet potatoes? Then might I suggest you try these Sweet Potato Streusel Muffins?


Sweet Potato Streusel MuffinsYum

2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon nutmeg
1/2 teaspoon sea salt
1/2 cup honey
1/4 cup raisins (optional)
1 egg
1 cup mashed sweet potato*
1/2 cup milk
3 Tablespoons melted butter


3 Tablespoons sucanat (dehydrated cane sugar juice) or brown sugar
1 Tablespoon butter, softened
2 Tablespoons chopped nuts (optional)

Combine flour, baking powder, salt and nutmeg in a bowl. Add honey, raisins, eggs, sweet potato, milk and butter. Stir until just mixed. Scoop into 15 paper lined muffin cups.

In a small bowl, combine topping ingredients. Sprinkle evenly over each muffin. Bake at 400° for 15-20 minutes.

*To make mashed sweet potatoes:
Scrub two medium sweet potatoes. Stab them each with a knife, then place them in a glass baking dish. Cover and bake for 1 hour or until the potato is very tender. Allow potatoes to cool a few minutes, then carefully peel them. Mash the potatoes with a fork or potato masher.

You’ve gotta love a recipe that makes your house smell like everything your house is supposed to smell like in the fall! And, a recipe that helps you get sweet potatoes into your kids. And, a recipe that makes something simple that tastes so good!!


  1. says

    I love rapadura too. I use it in recipes where I cannot sub honey for the sugar.Funny, I had this discussion with a friend on FB today.She asked me what it was when I gave her a recipe that I use rapadura in:)

    My daughter came from the south so I like to make sweet taters part of our lives, especially at holiday times and the anniversary of her adoption. I will have to try these muffins!


    shirley pashall Reply:

    I. would love the recipe but cannot access it. so many ads appear I wonder if they are blocking it


  2. Mrs. S says

    I use to use rapadura. But found it expensive and well, it never tasted quite right. Maybe my sweet tooth is too sweet and it never seemed to satisfy. I would love to find out where you get yours and how you use it!


  3. says

    I do love it!
    -and I love the sound of this recipe!
    I’ve needed this for my leftovers! It seems that every time I cook sw.pots, I have about a cup leftover! Perfect place to put them!
    Thanks Laura!
    I look forward to making another one of your great recipes! ;-)


  4. says

    I’m going to have to try this one. :D Lots of great vitamins in sweet potatoes!

    I just recently started using Rapadura and love it! :D As a matter of fact, I need to go get some more. LOL!


  5. says

    I love sweet potatoes! I will have to give these a try, and I just happen to have some sweet potatoes on hand!

    I have never used rapadura. Looking forward to you posting about it.

    You have mentioned soaking your grain in the past, would this be a recipe for that?


  6. Emily Kay says

    I cannot find rapadura here locally:( But, Publix carries sucanat and I love sucanat! It has a brown sugar-y flavor that is so yummy! It taste great in your cinnamon roll recipe. And, I use it in my healthy molasses cookies-SO YUMMY!!! I think it would be a great substitution in these sweet potato muffins as well. I may have to try that this afternoon…

    But, I am going to be on the look out for rapadura. I would like to try that, too. I also like to use agave nectar in some recipes. I love experimenting with natural sweeteners. Do you know anything about this “Truvia” that I am hearing about? It is supposed to be a no-calorie natural sweetener? I would love for you to do a product review on that!


  7. Mrs. S says

    I just made these and they are so good! Well I didn’t make these exactly. I had to tweak your recipe since I didn’t have all the ingridients on hand. I was making baby food this a.m. and had some mashed up yams (garnet reds) so I used those instead. These are the changes I made:
    2 cups whole wheat (1c.soft white/1c.hard white)
    2tsp. baking powder
    1tsp pumpkin pie spice
    1/2tsp sea salt
    1/3 cup honey (ran out then)
    1/4 cup olive oil (to compensate for lost moisture from lack of honey)
    4 packets stevia (to compensate for lack of sweetness from lost honey)
    1 egg
    1 cup mashed yams
    1/2 c. milk
    3 T. melted butter
    sprinkled w/ evaporated cane juice on top.
    I am sure yours were delicious as is, but I think these turned out pretty good for last minute changes! Thanks for the recipe. Definately a keeper…next time I will try it w/out changes!!


  8. says

    I was wondering – is there a reason for baking the sweet potato in the oven rather than boiling or microwaving (which would be quicker)?

    The recipe sounds great, but does it still TASTE like sweet potato?

    I have found rapadura here in Australia, but I can only buy online from another state and it costs as much for 500g as I would normally pay for about 5kg of normal sugar. So I am interested in finding out why it is considered so much better for our health than regular brown or raw sugar.


    Cheryl Reply:

    Catherine, I just saw your question today, but we boil our sweet potatoes all the tim, just like white potatoes. My husband thinks they are more moist that way. So give it a try if you haven’t already!


    Ang Reply:

    Boiling vegetables causes them to lose a lot of the nutrients. Cooking them “water free” helps retain those nutrients. That’s probably the main reason for baking them.


  9. says

    Yes, I do love rapadura, especially for baking!

    I started a healthy eating and living blog a few months ago and found your blog when searching for recipes. I’ve tried some of our stuff and it’s great! Do you mind if I link to your blog in reference to some recipes and your “Getting Real with Eating Series?”


  10. says

    I made these for lunch today. The reaction was mixed from the kids. They are not big sweet potato fans at all, but they ate them! My kids that do like sweet potatoes loved these muffins and asked for seconds, and thirds!


  11. Janet says

    These look so so yummie! I can’t wait to make them.

    But, I do not love rapadura. Neither does my husband. I guess we just can’t get over the molasses taste in foods we don’t want to taste like molasses. Maybe I should try it again, since it’s been like a year since we tried it last. I use dehydrated cane juice, which is more like real sugar.


  12. says

    The nutrition level of organic foods is much higher than the ordinary, chemical added plantation foods, the main thing is the not organic plantation they strike for faster grow rate of the plantations, hence it shorten the time needed for the plantation to accumulate enough nutrition and vitamin in it, instead pumping more chemical stuff for it to grow faster and bigger but not much good ingredients.


  13. Kim says

    Another great way to get sweet potatoes into my family who don’t like them! I’ve not used rapadura due to cost, but do use organic evaporated cane juice.


  14. says

    I love rapadura too, but it’s been a while since I got any — been using sucanat instead b/c I can buy that locally.

    I wanted to tell you I tried this recipe with some leftover sweet potatoes and they were a really big hit with my children. And they looked pretty too. :) Thanks for the recipe!


  15. Rachael says

    I just tried a recipe for mashed sweet potatoes where you add a banana into the mix. They were DELICIOUS and I think they’ll make for delicious muffins with this recipe! I am going to wrangle my kids for some help right now! THANKS!


  16. kelly says

    rapadura, sucanant and evaporated cane juice, do tell the differences and why I should do one over the other?


    Laura Reply:

    They’re all the same actually. Rapadura is the brand name for sucanat and evaporated cane juice is the “definition” of what rapadura and sucanat are.

    Clear as mud?


    april Reply:

    actually… I thought the sucanant was dehydrated cane sugar… and better for you than the evaporated cane juice. I’ve not had Rapadura but I thought that was a brand name for the sucanat as well. I’m still learning myself, and I’m eager to try out these muffins ASAP.


    Laura Reply:

    YES, you’re right – I accidentally put evaporated when I meant dehydrated. Why must they sound so similar?? DEHYDRATED is the word we’re going for here. :)

  17. kelly says

    where is the best place to buy wheat to grind and radura, sucanant


    Laura Reply:

    I order organic sucanat through my health food coop or through Amazon: http://www.amazon.com/gp/product/B000EA3M92?ie=UTF8&tag=wwwheavenlyho-20&linkCode=xm2&camp=1789&creativeASIN=B000EA3M92


    kelly Reply:

    what about wheat? cheapest place to get it?


    Laura Reply:

    I also order my wheat from my health food coop or several ladies and I split a big truck load from Montana Gold.

    Depending on where you are you’ll probably have to just check around for the sources in your area.

  18. mamma2j says

    I just made these and they are super yummy. :) I also added cinnamon to the recipe and to the topping – yum yum! Thanks!


  19. Gretchen says

    I just made these with pureed butternut squash, and while I like them, I think I’ll stick with sweet potato or pumpkin in the future, I could tell it was squash and didn’t want to be able to tell that :-) Otherwise, they taste great, and I look forward to making them again with sweet potatoes or pumpkin.


  20. Tracy N. says

    I made these gluten free yesterday by using the Gluten free Cooking School’s flour mix and they were delicious!!!!


  21. Charlotte Moore says

    These look delicious. I do not think anyone would know it was sweet potatoes if they did not know. I used cushaw winter squash in a souffle and in a pumpkin bread recipe. It was great!!

    I really admire all you do on this website. GOD BLESS!!!

    Merry CHRISTmas and Happy New Year!!!


  22. Alisha says

    These are fantastic! No one in my family likes sweet potatoes but we all LOVED these!! So glad I tried them!! Thank you! Thank you!


  23. Janette says

    Just curious what temperature you bake your potatoes at, 400?


    Laura Reply:

    I bake them at 350 for about an hour or until they’re soft.


  24. Nel says

    I made these this morning. I used virgin coconut oil instead of butter and added cinnamon. I used half the amount of honey which resulted in the batter being really THICK. I was thinking I should pour a little more milk in to thin it out but I left it as is. This batch made 12 muffins. They are not the most attractive muffins, especially since I didn’t top it with the streusel. But they are pretty tasty. Thanks for the recipe!


  25. Karen Sexton says

    This was classic, my 15 yo son does not like sweet potatoes, but he tried these and liked them. Then he cracked up when he saw the title of the recipe laying on the counter. I used two sweet potatoes for the muffin recipe and then had one left over for a different recipe, “sweet potato lentil stew,” from “Saving Dinners. Here is another commercial, no one is paying me, I purchased the sweet potatoes in a bag from Amazon Fresh, so I’m happy to have had the extra sweet potatoes and a recipe for those potatoes from Heavenly Homemakers. Thank you Laura! I have been following Heavenly Homemakers for awhile now and she has such good easy recipes.


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