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How to make savoury sweet potato muffins

Tangy and tasty, these savoury muffins make a great brunch or afternoon tea treat. Make them vegetarian by swapping Parmesan for a vegetarian hard cheese, and if you’re baking for kids reduce the amount of chilli. Have a go at making these savoury muffins with our easy recipe.

  1. Prepare the sweet potato

    Preheat the oven to gas 6, 200°C, fan 180°C. Line a 12-hole muffin tin with muffin cases. Peel 600g sweet potatoes and coarsely grate into a large bowl.

    Prepare the sweet potato
  2. Add feta, chilli and spring onions

    Trim and slice 4 spring onions and 1 red chilli and add to the bowl along with 100g crumbled feta cheese.

    Add feta, chilli and spring onions
  3. Mix in eggs and cheese

    Mix in 6 large eggs and 20g grated vegetarian hard cheese or Parmesan.

    Mix in eggs and cheese
  4. Add flour

    Sift over 300g wholemeal self-raising flour and mix well.

    Add flour
  5. Divide the mixture

    Divide the mixture evenly between the 12 muffin cases. Slice 1 more red chilli and sprinkle a few slices on top of each muffin. Sprinkle another 20g grated vegetarian hard cheese or Parmesan and 2 tbsp mixed seeds over the muffins.

    Divide the mixture
  6. Bake and serve

    Bake for 40 minutes or until a skewer comes out clean when inserted into a muffin. Remove from the oven and serve warm. Enjoy!

  7. Ingredients

    We've made a handy shopping list so you can get everything you need to make these savoury sweet potato muffins. Don't forget to screenshot before you go shopping!

    600g sweet potatoes
    4 spring onions
    2 red chillies
    100g crumbled feta cheese
    6 large eggs
    40g grated vegetarian hard cheese or Parmesan
    300g wholemeal self-raising flour
    2 tbsp mixed seeds

    Serves 12

    Each serving contains

    • Energy

    • Fat

      8g 12%
    • Saturates

      3g 15%
    • Sugars

      3g 4%
    • Salt

      0.7g 12%

    of the reference intake
    Carbohydrate 28.4g Protein 10.6g Fibre 1.8g