THRIVE Food Storage Sweet Potato Muffins

So lately I am in love with our sweet potatoes.  It must be something about the cooler weather and the beautiful orange leaves that are starting to turn.  I can’t wait to try this recipe from Chef Todd.  I plan to make enough for breakfast for the week.  It will go perfectly with my pumpkin spice coffee!




  1. Soak sweet potatoes in boiling water until soft (about 10 minutes). Do not drain water.
  2. Add potato mixture to blender and puree with apple juice.
  3. In a separate bowl, mix dry ingredients together.
  4. Add puree mixture and butter and blend until almost mixed.
  5. Add in butterscotch chips and mix until barely incorporated. Spoon mixture into prepared muffin tin.
  6. Bake at 400⁰F for 18–20 minutes. Makes 16 muffins.


Categories: Appetizers Holiday Sides Vegetarian