May 012014

Today would have been my mother’s 91st birthday. It is hard to believe that she has been gone for 11 years. To say that she is greatly missed is an understatement. My love of cooking comes from her. So what better way to honor her by posting one of her recipes. This is a good New Orleans side dish, using sweet potatos.

1 1/4 cups Sugar

1 1 pound can mashed Sweet Potatoes

1 stick Butter, room temperature

2 large Eggs, room temperature

1 1/2 cups Flour

1 cup Milk

2 teaspoons Baking Powder

1 teaspoon Cinnamon

1/4 teaspoon Nutmeg

1/4 teaspoon Salt

1/2 cup Raisins, chopped

1/2 cup Pecans or Walnuts, chopped


2 tablespoons Sugar

1/4 teaspoon Cinnamon

For the Topping

Mix sugar and cinnamon. Set Aside

For the Muffins

Preheat oven to 400 degrees. Grease muffin pan or use paper liners. Beat sugar, sweet potatoes, and butter until smooth. Add egge. Beat well. Sift flour, baking powder, spices, and salt. Add alternating with milk to potato mixture. Do Not Overbeat. Fold in raisins and nuts. Spoon into muffin cups and sprinkle with topping. Bake 25 to 30 minutes. Serve warm.



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.

  One Response to “Sweet Potato Muffins from Mona Centola”

  1. These sound wonderful! I love sweet potatoes, but only the orange-fleshed kind that are often and erroneously called yams. Isn’t it comforting to make the recipes (or re-create the recipes) of our loved ones? I often think of my mother and grands when I’m in the kitchen. My father didn’t start cooking until after my mother died, so his repertoire was more limited, but I do think of him when I make certain things (especially broccoli salad).