I developed a sweet potato muffin for The Bais Yaakov Cookbook 2. My family loved it so much that I challenged myself to make it kosher l’Pesach. This muffin is so fluffy and delicious you won’t believe it’s not chometzdig.
Place sweet potatoes in a medium pot. Bring to a boil over high heat and cook for 15–20 minutes until fork tender. Drain well. Mash finely and set aside to cool.
Preheat oven to 375 degrees Fahrenheit. Grease 18 muffin cavities and set aside.
Add egg and oil to cooled sweet potato. Whisk to combine.
Stir all dry ingredients into sweet potatoes and mix until completely combined. Fill prepared muffin cups two-thirds of the way full, approximately two tablespoons of batter.
Bake for 22–25 minutes on the center rack of the oven, or until a toothpick comes out clean.
If you don’t use baking soda or baking powder on Pesach, beat a few egg whites and fold them in after you’ve added the dry ingredients. The muffins won’t rise the same way, but they’ll still be delicious.