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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Sweet Potato Muffins

Source: Louisiana Sweet Potato Commission

A perfect complement to pork, ham or turkey entrees.

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 4.6 Fat, 0.0 Fruits, 0.0 Milk, 0.5 Other Carbs, 1.1 Starch, 0.0 Lean Meat

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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Servings

Ingredients

1.75
1 3/4 cup white all purpose flour 1.0
1 tsp baking soda 1.0
1 tsp low sodium baking powder 1.0
1 tsp ground cinnamon 0.75
0 3/4 cup brown sugar 0.25
0 1/4 cup sugar 0.5
0 1/2 cup fat free milk 15.0
15 oz canned yams 1.0
1 tbsp grated orange peel 0.3333
0.3333 cup orange juice 1.0
1 each Eggs, large, raw 1.0
1 each egg whites 0.3333
0.3333 cup canola oil 1.0
1 tsp vanilla extract

Directions

Preheat oven to 400 degrees F. Line muffin tins with paper liners or coat with vegetable spray.
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.
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.