First American Sweet Potato Muffins

Hands on Time: 8-10 minutes
Baking Time: 20-25 minutes
Total Time: 30 minutes
Yield: 6 muffins

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These corn muffins would have been proudly served at any modern "Green Corn" Ceremony, as corn was truly, the source of life for the Native Americans and sweet potatoes, a natural accompaniment. A wonderful addition to any Thanksgiving or holiday celebration!


  • 3/4 cup WEM Cornbread Mix
  • 1/2 teaspoon cinnamon
  • 1 medium size sweet potato
  • 1 tablespoon honey
  • 1 tablespoon melted butter or vegetable oil
  • 1 egg
  • 1/2 cup milk


  1. Pierce sweet potato with a fork. Microwave with skin on until tender
  2. Peel and mash. (about 1/2 cup)
  3. Preheat oven to 400 degrees.
  4. Coat a 6 cup muffin pan with cooking spray.
  5. Stir together the Cornbread Mix and cinnamon.
  6. In a small bowl, beat the egg with an electric mixer or whisk until light.
  7. Add sweet potato pulp, butter, honey and milk and blend until smooth.
  8. Stir sweet potato mixture into Cornbreaad Mix, just until moistened.
  9. Spoon into muffin cups .
  10. Bake 20-25 minutes or until golden brown.

Recipe Tips and Tricks

This is an excellent way to use up left over sweet potatoes.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill

11045 War Eagle Rd | Rogers, Arkansas 72756
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Mill Hours: | 7 Days/Week: 8:30 am - 5:00 pm
Cafe Hours: (Located on the 3rd floor of Mill)
Mon-Fri: 10:30 am-4:00 pm
Sat & Sun: 8:30 am - 4:00 pm

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