Aug 292019

These muffins are a perfect addition to any Louisiana meal.

2 cup Self-Rising Flour

1 cup Sugar

1 teaspoon ground Cinnamon, divided

1/2 teaspoon ground Nutmeg

1 cup masked cooked Sweet Potato

1/4 cup unsalted Butter, melted

1 large Egg

1 teaspoon Vanilla Extract

1/2 cup Butter, softened

2 tablespoons Honey

1/2 teaspoon ground Ginger

1/4 tablespoon ground Cloves

Preheat oven 400℉. Line a 12-cup muffin pan with paper liners.

In a large bowl, whisk together flour, sugar, 1/2 teaspoon cinnamon, and nutmeg. In another large bowl, whisk together sweet potato, melted butter, egg, and vanilla. Add sweet potato mixture to flour mixture, stirring to combine. Scoop 1/2 cup batter into each muffin cup. Bake until lightly browned, about 20 minutes. Let cool in pan 5 minutes. Transfer muffins to a wire rack, and let cool slightly. Serve with Honey Butter.


Good Cooking, Good Eating and Good Living!!!


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.