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Sweet Potato Muffins
Source: Louisiana Sweet Potato Commission

A perfect complement to pork, ham or turkey entrees.

Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 18 servings
Amount Per Serving
Calories 170.4
Total Carbs 30.3 g
Dietary Fiber 1.3 g
Sugars 13.1 g
Total Fat 4.6 g
Saturated Fat 0.4 g
Unsaturated Fat 1.2 g
Potassium 199.8 mg
Protein 2.9 g
Sodium 110.4 mg
Dietary Exchanges
1 Fat , 1 Other Carbs , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 3/4 cup  white all purpose flour
1 tsp  baking soda
1 tsp  low sodium baking powder
1 tsp  ground cinnamon
0 3/4 cup  brown sugar
0 1/4 cup  sugar
0 1/2 cup  fat free milk
15 oz  canned yams
1 tbsp  grated orange peel
0.3333 cup  orange juice
1 each  Eggs, large, raw
1 each  egg whites
0.3333 cup  canola oil
1 tsp  vanilla extract
  1. Preheat oven to 400 degrees F. Line muffin tins with paper liners or coat with vegetable spray.
  2. In large bowl, combine together the flour, baking soda, baking powder, cinnamon, brown sugar, and granulated sugar, mixing well. In another bowl, combine the milk, mashed yams, orange rind, orange juice, egg, egg white, oil, and vanilla.
  3. Add the liquid ingredients to the dry ingredients, mixing just until moistened. Spoon the batter into prepared muffin tins, filling 2/3 full. Bake 20 to 25 minutes, or until muffins are done.

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