Sweet potatoes are extremely healthy. They are an excellent source of vitamin A , vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fibre, niacin, vitamin B1, vitamin B2 and phosphorus.

Some parents struggle with little ones who are picky eaters, especially when it comes to vegetables. With our sweet potato muffins, the children cannot get enough of this, not realising they are eating vegetables. We show the children that there are different colours sweet potatoes, and show them a sweet potato with roots and leaves. They learn how potato plants grow.


100 g butter (soft)
225 g self-raising flour
Salt ( 1 pinch)
100 g brown sugar
75 g coconut
2 eggs
1 tsp lemon peel (grated)
2 tsp honey / golden syrup
3/4 cup raw sweet potatoes (grated)

These can also be baked in a bread loaf tin.

Method for sweet potato muffins

Pre-heat the oven to 180°C.


Rub the butter into the flour, add the sugar and the coconut. Whisk the eggs separately, then add the eggs and honey/syrup to the flour mixture, stir it in.

Remember, muffins do not need a lot of mixing. Add the grated sweet potato and give a stir. 

Spoon the dough into the muffin cups and bake for approximately 10-12 minutes at 180°C.

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