Make Sweet Potato and Cinnamon Muffins this Christmas

Embrace the festive season with this unique recipe for sweet potato and cinnamon muffins. Spicy cinnamon compliments fluffy butter cream to create a sweet treat that’s perfect for a thoughtful Christmas gift, special Boxing Day brunch or simply gobbled up fresh from the oven.

sweet potato and cinnamon muffins with buttercream

Makes: 10

Per muffin


3.7g protein

9.7g fat

1g saturates

41g carbs

22.8g sugar

1.4g fibre

0.3g salt

237mcg vitamin A


For the muffins

2 eggs

180g sugar

250g cooked sweet potato, mashed

80ml vegetable oil

50ml water

200g self raising flour

¾tsp ground cinnamon

For the butter icing

50g sweet potato jam or any other jam

80g butter (soft but not melted)

300/400g icing sugar


  1. Preheat the oven to 180° C and line a muffin tin with paper cases.
  2. In a large bowl beat the eggs with the sugar. Add the oil and water and mix well.
  3. Sieve the flour and cinnamon together before adding to the egg mixture. Fold everything together before adding the sweet potatoes.
  4. Pour into the muffin case filling them about 3/4 full. Bake in the preheated oven for 20-25 minutes or until muffins are cooked.
  5. Place the butter and jam in a large bowl (you can use a food processor if you prefer) and slowly add the sugar a little at the time mixing continuously.
  6. Carry on adding sugar till your preferred consistency has been reached. Pipe the cream onto the cold muffins and enjoy.

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