Sweet Potato Muffins for Pesach

Rivky Kleiman Rivky Kleiman
5.0 (9 reviews)

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.

1h 18
Easy Vegetarian Pescatarian Gluten Free Passover Parve

Contains: Tree nuts, Egg

Directions

Make the Muffins

  1. 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.

  2. Preheat oven to 375 degrees Fahrenheit. Grease 18 muffin cavities and set aside.

  3. Add egg and oil to cooled sweet potato. Whisk to combine.

  4. 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.

  5. Bake for 22–25 minutes on the center rack of the oven, or until a toothpick comes out clean.

Tips:

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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gluten free holidays Jewish Holiday kosher for passover mini muffins non-dairy Pesach starch sides starchy sides sweet potato muffins sweet potatoes
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13 Comments

tamar •

I don’t use baking powder or baking soda and I’m allergic to almonds nor do I use coconut flour. What can I do instead of it? I saw that someone used egg whites, but I don’t know how many egg whites to put instead of the baking powder and baking soda what can I put instead of the almond flour or the coconut flour? I definitely can use potato starch. I just don’t know how much to put. Also, you mention to drain the sweet potatoes, but drain it in a colander is enough or should I squeeze it out?

e g •

Delicious! On my Pesach recipe repeat list. I made them in mini (baked around 15 min) and everyone enjoyed them! I didn't even have enough left to serve at a meal since everyone just snacked on them :) I cut down some sugar, wish I had taken more out. They were super sweet. Thanks for a yum recipe!!

Yocheved •

These are sooooo good! My kids were gobbling them up so fast, I had to make a bunch more to have enough for yuntif. The only thing I would change is maybe I’ll try adding some more potato starch or almond flour next time because they were slightly gooey even after leaving them in the oven an extra five minutes.

Nava Meltz •

can this recipe be made without sugar? can the sugar be swapped for honey / silan / maple syrup?

rivky nadoff •

Can I leave out the potato starch and use ground almonds insted ? Someone in my family can't have potatoes