Sweet Potato (‘Uala)

Purple Sweet Potato Muffins

These sweet purple muffins are fast, easy, and delicious.

Adapted from Chef Mark Noguchi’s recipe on the Hawai‘i ‘Ulu Cooperative website

INGREDIENTS

  • 1 lb purple sweet potato(‘uala), steamed, peeled, and mashed

  • 1 box of white or yellow cake mix

  • 1 can coconut milk

  • 3 eggs

INSTRUCTIONS

  1. Prepare sweet potato: Steam or bake sweet potatoes until soft. While still warm, peel the sweet potatoes and mash well (or use a potato ricer for a smoother batter).

  2. Prepare the muffin tins: Line 24 muffin tins with paper liners or grease well.

  3. Prepare the wet ingredients: Whisk ʻuala with the coconut milk and eggs until well blended.

  4. Make the batter: Add mixture to the dry cake mix and combine well.

  5. Bake: Pour into muffin tins and bake at the temperature on the cake box for 12-17 minutes, or until a toothpick inserted into the center comes out clean.

  6. Remove from oven, cool, and enjoy!

Made the recipe?

Share a photo!

For submissions received during the Tasting with Keiki series at their school, keiki will receive a 4-H Mini Herb Kit so they can grow local at home!