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.
Sweet Potato Muffins
Recipe By Rivky Kleiman
- Cooking and Prep: 1 h
- Serves: 18
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Contains:
Ingredients (10)
Muffins
Start Cooking
Make the Muffins
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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.
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Preheat oven to 375 degrees Fahrenheit. Grease 18 muffin cavities and set aside.
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Add egg and oil to cooled sweet potato. Whisk to combine.
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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.
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Bake for 22–25 minutes on the center rack of the oven, or until a toothpick comes out clean.
Tip:
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.
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Carrot Muffins
We made this with carrots in stead and with the egg whites becasue we dont use baking powder/soda came out delicious! -
Too Little Starch
I've made this recipe from the BY cookbook and was excited to find this version for someone on a GF diet. The muffins barely rose and collapsed after I took them out of the oven. When I compared with the original recipe, I saw that it called from 2C flour, and this one only 3/4 C potato starch + 1/4 C almond flour = 1 C of starch. Is this possible that it needs more starch? ThanksReplies:
Hi, Here are some tips we thought of that would result in the muffins not coming out right. Did you measure and level off the ingredients? With Pesach recipes, I have learned that overmixing is not great for potato starch as it ends up settling on the bottom. Did you drain the sweet potatoes very well as that is a very important step as well? We hope these tips are helpful! -
Great but for Pesach substitute a different oil
Canola oil is not Kosher for Pesach. I used walnut oil and also I substituted carrots instead of sweet potatoes and ground almonds and everyone loved them! Thanks! -
Kitniyos alert
For Ashkenazim who don't eat kitniyos on pesach, the oil should be switched, since canola oil is kitniyos.Replies:
Thank you for letting us know.
Please
Log in to post a review How'd it turn out? Write a review.
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Carrot Muffins
We made this with carrots in stead and with the egg whites becasue we dont use baking powder/soda came out delicious! -
Great but for Pesach substitute a different oil
Canola oil is not Kosher for Pesach. I used walnut oil and also I substituted carrots instead of sweet potatoes and ground almonds and everyone loved them! Thanks!
Please
Log in to ask a question Write your question here
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Too Little Starch
I've made this recipe from the BY cookbook and was excited to find this version for someone on a GF diet. The muffins barely rose and collapsed after I took them out of the oven. When I compared with the original recipe, I saw that it called from 2C flour, and this one only 3/4 C potato starch + 1/4 C almond flour = 1 C of starch. Is this possible that it needs more starch? ThanksReplies:
Hi, Here are some tips we thought of that would result in the muffins not coming out right. Did you measure and level off the ingredients? With Pesach recipes, I have learned that overmixing is not great for potato starch as it ends up settling on the bottom. Did you drain the sweet potatoes very well as that is a very important step as well? We hope these tips are helpful! -
Kitniyos alert
For Ashkenazim who don't eat kitniyos on pesach, the oil should be switched, since canola oil is kitniyos.Replies:
Thank you for letting us know.
