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Sweet Potato Cornbread Muffins

by Jessica Cox, RD

Servings: 24 (1 muffin Per Serving)
Cook Time: 22
Nutrition Facts
Serving Size 1 muffin
Amount per serving
Calories 133
% Daily Value*
Total Fat 3.2g 
 Saturated Fat 1.6g 
Cholesterol 37mg 
Sodium 292mg 
Total Carbohydrate 22.7g 
 Dietary Fiber 1g 
Protein 3.4g 

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Sweet potatoes are high in vitamins A and C, and make a delicious addition to cornbread.


2 ¼ cups yellow cornmeal
1 cup all-purpose flour
½ cup turbinado sugar
1 tablespoon baking powder
1 ½ teaspoons salt
½ teaspoon baking soda
¼ teaspoon ground ginger
1 ¾ cups low-fat buttermilk
1 cup mashed roasted sweet potato (about 1 large)
4 large eggs, lightly beaten
¼ cup butter, melted


  1. Preheat oven to 425°F.
  2. Combine cornmeal, flour, sugar, baking powder, salt, baking soda and ginger in a large bowl, whisking to combine.
  3. In a medium bowl, combine buttermilk, sweet potato and eggs; whisk until smooth.
  4. Add sweet potato mixture to cornmeal mixture, and stir just until moistened. Then, stir in melted butter.
  5. Spoon batter into lightly greased muffin pans, filling about three-fourths full.
  6. Bake 18 to 22 minutes or until tops are golden brown. Cool in pan for 5 minutes.
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About the author:

Jessica C Cox RD

Jessica Cox, RD

is a registered dietitian and chef with a passion for teaching people to eat healthy for a happy and delicious life. She is the culinary nutritionist at eMeals, a meal planning service that helps families across America enjoy healthy meals together. She regularly contributes original recipes and food and nutrition content to various publications.




  • Cook healthy

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