Ginger and Sweet Potato Muffins


recipe and images by Petrina McDonald

You will need 1 to 1½ cups of cooled, roughly mashed sweet potato for this recipe. I roughly chopped one medium sweet potato (skin on for extra fibre) and steamed it in a covered glass bowl in the microwave for around 12 minutes and then mashed it with a fork. Leftover roasted sweet potato would also be good.

Preheat the oven to 160o C fan forced and prepare muffin trays (16-24 depending on size).

Mix the following dry ingredients in a large bowl:

  • 1¾ cups of plain flour
  • 2/3 cup brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground ginger (from Bunda Ginga)
  • Pinch of salt


In a separate bowl, mix together the wet ingredients:

  • 1 – 1½ cups cooled mashed sweet potato
  • 2 large eggs
  • 1/2 cup sunflower oil
  • 1/4 cup sour cream
  • 1/3 cup golden syrup
  • 1 teaspoon vanilla extract


Add the wet ingredients to the dry ingredients and stir through until just mixed. Scoop into lined muffin trays and cook for 15-20 minutes depending on size.

Serve warm with custard as a light pudding for dessert or top with chopped ginger bits and a dusting of icing sugar.


About the author

Join host Suzie Clarke, Le Cordon Bleu Master of Gastronomic Tourism graduate to discover the diversity of farms in the Bundaberg region. 

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