Rustic Sweet Potato Muffins with Fresh Sage
There are many ways to love a vegetable, and for some time one of my favorite ways to appreciate the sweet potato has been in the form of sweet potato muffins. A few weeks ago I wrote about the luscious flavor of a baked sweet potato garnished with butter and river salt, and to be sure that preparation provides a delight all its own. Yet there’s something about these muffins that’s not only irresistible, but versatile. This fluffy combination of shredded sweet potato, cheddar cheese, buttermilk and freshly minced sage graces the breakfast, lunch and dinner table equally well. I often make them as a dinnertime accompaniment to spinach fettuccine, then toast a muffin (or two) the next morning for breakfast. Sometimes I’ll make scrambled eggs to go with, depending on how effective my coffee has been up to that point.
Sweet potato muffins and I go way back. They were among the first things I baked – and ruined – when I met my now husband (then boyfriend) more than seven years ago. The first time I made them they were far too salty, but my husband smiled, ate them and praised my culinary prowess all the same. “These are amazing!” he’d exclaim, then nonchalantly ask, “Could I have a couple more glasses of iced tea?” I knew they had too much salt, but I couldn’t help being impressed by his determination to wash it all down with innumerable servings of tea. It was incredibly romantic – though not as romantic as the next time, when I made the muffins again, burned them to a crisp, and my husband called them toasty. Ah, young love.
Since then this recipe has gone through many transformations. The original recipe appeared in the Step by Step Vegetable Cookbook, which also happens to be the first cookbook I ever owned. My husband bought it for me early on in our relationship as a *hint* about expanding my culinary repertoire – but if you read the paragraph before this one, you already know how that turned out! It wasn’t the recipe, it was me. Really.
The recipe below, you’ll be happy to know, produces moist, fluffy muffins with green flecks of sage scattered throughout. It has been significantly modified, evolving over the years as my comfort in the kitchen increased. Nowadays it’s one of our most loved baked goodies and, best of all, my husband is free to enjoy them without downing exorbitant amounts of iced tea or thinking of creative ways to describe them. I dare say these muffins would make an excellent addition to the Thanksgiving table. 
I hope you enjoy this recipe and don’t forget about the monthly book giveaway! October’s giveaway features two books: Some Like It Hot: 50 Drinks to Warm Your Spirits by Holly Burrows, and Great Grilled Cheese: 50 Innovative Recipes for Stove Top, Grill, and Sandwich Maker by Laura Werlin.
Sweet Potato Muffins with Fresh Sage
Inspired by the Step by Step Vegetable Cookbook
Ingredients: Make 6 large muffins or 12 small muffins.
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 7 oz finely grated sweet potato (about 2 small sweet potatoes)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup grated double cheddar cheese (1/2 cup yellow cheddar + 1/2 cup white cheddar)
- 1/3 cup olive oil
- 1 egg, lightly beaten
- 3/4 cup buttermilk
- 1 teaspoon fresh sage, minced
- Salt and pepper to taste
Preheat your oven to 350 degrees F. Spray muffin tin with Pam butter spray, or lightly brush with melted butter or olive oil.
Peel and grate the sweet potatoes (I used a food processor for grating). Measure 7 ounces of sweet potato on a kitchen scale. Set aside.
In a large bowl, gently whisk together the flours, baking powder, baking soda, minced sage and salt. Switch to a wooden spoon and add the sweet potato and cheese. Stir to combine, then make a well in the center.
In a small bowl combine the olive oil, egg and buttermilk with a whisk. Pour into the well and mix until just combined – the batter will be thick. Spoon batter into prepared muffin tins one tablespoon at a time, dividing the batter evenly among the muffin molds.
If using a jumbo tin, bake for 35 minutes, raising the temperature to 400 degrees F during the last 4 minutes. If using a regular sized muffin tin, bake for 25 minutes, raising the temperature to 400 degrees F during the last 4 minutes. Keep an eye on the muffins after you’ve raised the temperature to prevent over-browning. The muffins are done when light golden in color.
Allow to cool for at least 5 minutes before removing the muffins from the tin. If cooling for longer than 5 minutes, move muffins to a cooling rack to avoid soggy bottoms. Serve warm with butter.
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91 Responses to “Rustic Sweet Potato Muffins with Fresh Sage”
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I agree, these muffins would be an excellent addition to any meal, especially a holiday one. Although I don’t have a food processor, I do have a strong son that can help me grate the sweet potato
because I want to try to make these at Thanksgiving. I think they would be a neat, different addition.
So wonderfully fall-themed! And they seem great for brunch.
oh wow – another winner from you! i’ve only recently tried sweet potato and discovered i really like it (even though i don’t care much for normal potatoes) so this really appeals to me
mi’s last blog post -> please find me!
Oh with sage, very nice.
peabody’s last blog post -> Goodbye dear friend…
These have gone straight into my to-do list! Look fabulous.
Stephanie’s last blog post -> The Campaigning Sarah Silverman
I bet those muffins taste delightful! Sweet potato and sage, that’s not a commom combination… Interesting and scrumptious!
Wow, great books
!
Cheers and have a nice week,
Rosa
Rosa’s last blog post -> WEEKEND CAT BLOGGING #175
This recipe is excellent! Although i see the addition of cheese would make them easy to burn (i know all about it, LOL) even if left in five minutes extra.
Sounds yummylicious; I’m off to bake some!
Ah, the things we do for love. I’m sure my husband can share stories of some of my early kitchen disasters, yet he ate almost every one (except my attempt to recreate the tuna casserole of my childhood — we both took one bite and flushed it down the garbage disposal!). I’m not a big pumpkin eater, but I love the idea of having these muffins on the holiday table, so will have to try them.
Looks so yummy! What is it about muffins and autumn? They just go so well together!
Shellyfish’s last blog post -> Unmasked! A Picture of Ms. Fish & The 5th Year Anniversary Dinner That Wasn’t… It’s Vegan MoFo Day 11 Kids!
So lovely to read that Sweet Potato Muffins bring about such fond memories for you :0) Fabulous!! I REALLY need a batch of those, oh my… deliciousness!!
VeggieGirl’s last blog post -> Sharing "The" Recipe, and Another List
mmm.. looks yummy!
I love sweet potatotes and muffins—theses are definitely going on my list!
Rachel’s last blog post -> Breaking Bread
Wow, this recipe sounds wooonderful! And love the stories about your husband. So sweet!
Andi’s last blog post -> Evernight, by Claudia Gray
These sound really great and unique. I would’ve never thought to put sweet potatoes in a muffin. I’ll have to be on the lookout for some sage so I can try this delicious combination. Have you ever substituted dried sage with success?
Carla » You can always substitute dried herbs for fresh. The ratio is 1:3, so for every 3 teaspoons of dried herbs, for example, you would use 1 teaspoon fresh herbs.
For this recipe you would use 1/3 teaspoon dried sage, or just a generous 1/4 teaspoon. If you really like the flavor of sage you could even use 1/2 tsp.
Mmmm…these sounds DELISH! Can’t wait to try them.
Kate’s last blog post -> Flashback Friday
I love that these use sage…one of my favourite herbs!
This looks great! I don’t like baked sweet potatoes but I enjoy them in baked goods, isn’t that weird?
rachel’s last blog post -> Slow Roasted Pork Shoulder with Pear Butter Barbecue Sauce
rachel » I’m the same way with peanut butter. I can’t stand it on it’s own or even in sandwiches, but I love peanut butter frosting and peanut butter chocolate bread!
RuthL » Yes, I think grating the potatoes is definitely a task for your son. It’s not hard to grate them, but he should pitch in anyways right? It builds character.
mi » I like sweet potatoes better than russets as well, they have so much more flavor, not to mention color!
Merav » For sure, these would be awesome at brunch.
These WOULD make a fun addition to a Thanksgiving dinner. Thanks for sharing
RecipeGirl’s last blog post -> Dulce de Leche Apple Bars with Browned Butter Icing
Lydia (The Perfect Pantry) » Good thing these muffins don’t have any pumpkin in them! The color is deceiving, especially after I posted pumpkin bread, but these muffins are sweet potato all the way.
oh oh oh! These look wonderful – I want to make!
Have you heard that great “sweet potato” song by SIA?
If I could post you the link here I would but I’m not sure that’s allowed- maybe I’ll lave it for you at facebook
x
Andi » Ha, glad you think so. I’ll have to show your comment to him next time he feels a little embarrassed about my writing about him.
Jane » I have not heard that song! There is a song about sweet potatoes? Please do share! (And you are welcome to post it here, just make sure the link is in a href tags so it doesn’t fly off the page.)
Jan » Me too! I can totally see why sage is used in smudge sticks, which are supposed to cleanse houses of bad vibes through the use of sage smoke. The scent of this herb always brings a smile to my face.
Those look so beautiful and delicious. I have never thought about putting a sweet potato in a muffin before, but it sounds great. I have to say that my husband is much the same way right now as far as being supportive when I try something new. He’s really good about eating it anyway when it turns out horribly.
I am not a sweet potato “master” … Just learning to cook with this ingredient for a couple of year now … I will definitely try this recipe. and the picture looks delicious. thanks so much.
Babycakes
Ari, these muffins look amasingly good, I am sure it tastes splendid as you said. Yes, let me do it for the Thanksgiving dinner, thanks millions!
gattina’s last blog post -> Pasta with asparagus and quail egg
I never had sweet potato muffins before. I’ll love to try these.
Hélène’s last blog post -> Healthy Lunch
these sounds and look yummy!
I love anything very cheesey, these sound like just the thing! mmmm
Bev’s last blog post -> chocolate fix chocolate brownies
The flavors in these muffins sound delicious together!
Shari’s last blog post -> Tuesdays with Dorie—Caramel-Peanut-Topped Brownie Cake
The picture alone makes the muffins seem very inviting!
beastmomma’s last blog post -> Friday Fill-In #93
Ari, they sound delish! I have a glut of sweet potato in the garden at the moment, and these sound like a yummy way to use some up! Is there no need to cook the potato at all before adding?
Tala’s last blog post -> Lemon Blossoms…
Seems like the universe is telling me I have to make these, as I have sweet potatoes sitting there saying, “Do something with me!” I just bought some excellent cheddar the other day and my sage plant is full of velvelty leaves! What timing with this recipe.
These look fantastic!
Jeff Hertzberg » Thanks Jeff!
Tala » Nope, no need to cook the potato. Since it’s grated the potato pieces are pretty thin once they go into the batter & will cook just fine along with the rest of the muffin.
Tabitha » Lucky you having a sage plant at home! I just moved mine indoors in preparation for winter.
that’s a darn good-looking muffin, perfect for fall and thanksgiving. i love the color, i love the look of the cheese, and i love the ease of it all. bravo!
grace’s last blog post -> dropping in on the little brother
What a cute story! And these muffins sound like the perfect treat for today, with all this breeziness and Autumn air.
robin @ caviar and codfish’s last blog post -> Cranberries are back.
Yum! That looks great!
jessy’s last blog post -> Bagels
That looks so tasty…..I hope for my sake that I try it soon!
oh yes, fantastic!!! i could see these any meal of the day
ttfn300’s last blog post -> BSI: Lentils
Awww – your hubby sounds so sweet! I have been searching for a sweet potato muffin recipe and these look perfect!!
Amy (Sing for your supper)’s last blog post -> Look! We’re Bein’ Healthy!!!
I’m going to be trying this one for sure!!
These look so yummy!
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I’m printing this right now! They will be on our table at Thanksgiving (and probably before that too). I am a huge sweet potato lover, so I’m always looking for new ways to use them. And I love muffins! Win, win.
Rachel’s last blog post -> Finally Friday
These sound yummy! I’ve never thought of using grated sweet potatoes in a muffin, but I will give them a try.
I love the idea of these — savory and not sweet. I need to try them for Thanksgiving. I know everyone would love them. The story about the salt is cute — I served my husband (then boyfriend) raw shrimp. Duh.
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As always, your recipes are amazing!
Happy Autumn!
My family loves sweet potatoes! I will definitely have to give these a test run before Thanksgiving. I usually do a pumpkin bread and a cranberry bread but maybe this year it’s time to switch it up!.
maris’s last blog post -> Banana-Nut Bread
these look delicious and so verstile. i don’t have a scale do you have an aproximate cup measurement for the sweet potatoes?
thanks.
jacquie » Hmm, if forced to give a cup measurement I’d say about 1 1/2 to 2 cups. But this is a hard one because how much sweet potato you’ll be able to fit into a cup will largely depend on the size of your grate. Start with 1 1/2 cups – if the batter looks thin then add the remaining potato 1/4 cup at a time until you have a relatively thick batter.
(If you want to buy a scale you don’t need a fancy one, btw, mine cost $10)
maris » Or make them all! Pumpkin and cranberry bread sound delish.
Rachel » I love win-win situations.
grace » Thanks!
They both sound like great books! Please enter me in the giveaway.
Aw, young love
. So cute! Well, this iteration looks delicious. I haven’t made savory muffins in AGES — I should give these a try!
Wow, they look and sound fantastic, I will definitely try to make them!! yummy!! What a great idea to have for breakfast on the go as well
Thanks for sharing.
m.
I am a huge fan of both sweet potatoes and sage, so I’ll be trying these as soon as I get to the store for some buttermilk — and I’ve already been inspired to try a variation using my great aunt’s recipe for sweet potato pudding. Thanks!
It looks fantastic!
Those look yummy!!
pam’s last blog post -> Bloggy Meet-Up 2008
Holy yum! These sound amazing!
Those muffins look wonderful! I wish my husband was as diplomatic as yours. If I were to have done that, I would have heard, “Nasty! Gimme some of that frozen soup!”
These would be a great way to get those who don’t really like sweet potatoes to enjoy them. My husband would love them warm as a side to homemade soup and I could probably even get my daughter to eat one or two.
I missed out on the chance to serve them for our (Canadian) Thanksgiving, but will definitely think about them for next year.
This recipe sounds great. I love sweet potato and cheddar cheese.
Susie
Your husband’s so sweet! Cute stories. I just recently discovered I like sweet potato muffins and pie, I will definitely try your recipe.
Reeni’s last blog post -> Halloween Pumpkin Cheesecake Bars
These sound heavenly! Sweet potatoes are a favorite around our house. Definitely be making these soon!
Llamabean’s last blog post -> September is flying by…
The sound of those ingredients, and that photo won me over! What a great combo!
Marie’s last blog post -> He Did It!!!
Oh wow. Making these as soon as possible!!! That picture is amazingggg. I love anything sweet potato and anything muffin and this looks just perfect. THANK YOU!!
Sues’s last blog post -> Goat-Cheese Stuffed Mushrooms
I’ve never been one for savory muffins, but these might merit a shot, given how tasty sweet potatoes are just on their own…
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sprite » If you’re going to give savory muffins a go, I must say, this is an excellent place to start.
buddiegirl » These would go wonderfully with soup! Their versatility is part of their charm, I think.
Blond Duck » LOL! If my husband said that I’d say, “No soup for you!” I listened to too many Shania Twain songs as a teenager to let him get away with that.
Sweet potatos are good in all their forms, methinks.
This looks fabulous! I’ve only recently discovered I ADORE sweet potatoes; my singular experience as a child was the syrupy-sweet-marshmallow-topped version my family had at Thanksgiving.
Now I can’t get enough–soups, roasted wedges, purees, etc.–can’t wait to try these muffins.
Sarah Marie » That was my childhood sweet potato experience too, thankfully dishes like this have reformed the sweet potato in my eyes!
I made these on Monday and they turned out wonderfully! I used thyme instead of sage and look forward to trying different combinations of cheese.
Thanks for the recipe!
Funny how things appear just when you need them. I am in muffin time. I have just started experimenting and I can’t say that I have had much success with choosing recipe’s.
Either to dry or to much sugar… these seem like the perfect breakfast food for my sweet potato loving brood…
Merry’s last blog post -> My Fair Lady – Really?
i loved these – the best thing was no one else in my house, wanted them – so I got to have them all – they almost were my entire lunch.
I’ve never been a huge fan of the sweet potato, but this sounds like something I’m willing to try. Perhaps for Thanksgiving, as you suggested.
Wow, all my favorite things in one fabulous looking muffin! I’ve got some sweet potatoes from our farm coop and I had to harvest all of my sage today ahead of tonight’s freeze. So I’m making sage pesto and – these muffins!
And the first meal I set before my husband (when we were first dating) was grilled cheese and tomato soup. He ate it but I really don’t think he’s had either since that day!
Nancy (n.o.e.)’s last blog post -> {TWD} Chocolate cupcakes with mocha filling
I made these muffins today and they were INCREDIBLE! Everyone in the house loved them – I may have to fight the kids for my fair share, lol.
Thanksgiving dish #1 down!
I’ve just made a batch of these and they are sublime. I think that they will become a regular addition to my household!
Thank you very much indeed!
I actually just made some sweet potato muffins but the recipe was a bit disappointing. I will have to give this one a try instead – they look delicious.
You just can’t go wrong with sweet potatoes in a tender buttermilk muffin. You always make my mouth water! MMMM!
These look delicious! However, I’ve got a cheese allergy (I know, it’s a tragedy)–it’s not horribly serious, but is there anything I could use to replace or cut down on the amount of cheese in this recipe? Thanks!
Hmm, what do you usually use as a cheese replacement when you cook? You could probably use 1/2 soy cheese or simply cut the amount of cheese in half.