Purple Sweet Potato Rosemary Muffins Recipe

A savory muffin filled with creamy melting cheese, subtly sweet, sweet potato and fresh rosemary — it doesn’t get much better!Purple Sweet Potato Rosemary Muffins Recipe - A savory muffin filled with creamy melting cheese, subtly sweet, sweet potato and fresh rosemary -- it doesn't get much better!Yet another thing they didn’t teach me in culinary school — baking soda will turn a purple potato into a green potato.  As you may already know, I’m a chef, not a scientist, so here’s a bit more on that.  😉

When I put these muffins in the oven, they were purple — so imagine my surprise when I pulled them out, and they were green.

Here’s the deal, it doesn’t matter what color they are because they’re so delicious!  They have a light, soft texture with a creamy potato vibe.  Add to that, melting Gruyère, which has a wonderful nutty taste, and the lovely earthy, pine-like flavor of rosemary.  They’re amazing served warm, with or without butter.  And they’re divine along side cozy brisket stew.Purple Sweet Potato Rosemary Muffins Recipe - A savory muffin filled with creamy melting cheese, subtly sweet, sweet potato and fresh rosemary -- it doesn't get much better!For this recipe I used the gorgeous Stokes Purple Sweet Potatoes from Frieda’s. Here are a couple more of my favorite recipes in which they are the star — and purple!

Chile-Lemon Roasted Purple Sweet Potato FriesChile-Lemon Roasted Purple Sweet Potato Fries | cookingontheweekends.comPurple Sweet Potato–Soup with Spicy Chile OilPurple Sweet Potato--Soup with Spicy Chile Oil | cookingontheweekends.comOkay, so getting back to the green. . . . think of the possibilities for Saint Patrick’s Day!

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Purple Sweet Potato Rosemary Muffins Recipe
Prep time
Cook time
Total time
Please note that the prep time does not include cooking and mashing the potato, which should take about 15 minutes. (See notes)
Serves: 12
  • 1 cup peeled, cooked, and mashed purple sweet potato (from about 1 small-medium sized potato -- see notes)
  • ⅓ cup buttermilk
  • 2 large eggs
  • ½ cup olive oil
  • 1 tablespoon granulated sugar
  • ¾ teaspoon sea salt
  • 1⅓ cup all-purpose flour
  • 1½ teaspoons baking soda
  • 1 cup grated Gruyère cheese, divided (1/3 top)
  • 1 tablespoon plus ½ teaspoon finely chopped, fresh rosemary
  • 2 tablespoons unsalted butter, softened to room temperature
  1. Preheat the oven to 350 degrees F, and adjust a rack to the center. Line a muffin tin with 12 paper cups. Set aside.
  2. In a large mixing bowl, combine the mashed sweet potato (see notes on how to mash the potato), buttermilk, eggs, oil, sugar and salt. Mix until smooth -- you can use an electric mixer if that's easier.
  3. Add the flour and baking soda and mix only until it's incorporated.
  4. Fold in ⅔ cup of the grated cheese and the rosemary.
  5. Fill each paper muffin cup about ¾ the way up with the batter.
  6. In a small bowl, mix the softened butter with the remaining ⅓ cup of grated cheese and then evenly distribute this on top of each batter-filled cup.
  7. Bake in the preheated 350 degree F oven until the muffins are set and becoming golden, 20 to 25 minutes.
  8. Let them cool for at least 10 minutes before serving.
To mash the potato: Peel and then cut the potatoes into large chunks. Place them in a steamer over boiling water and cover. Steam until the potatoes are fork tender, about 10 minutes. Remove them from the steamer and use a fork to mash them immediately. Let them cool to room temperature before using them in the recipe.

 This is not a sponsored post.  Frieda’s sent me Stokes Purple Sweet Potatoes for recipe testing and I love them!

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  1. says

    Oh noes! LOL But hey, this also works for Christmas, yes? 😉

    We also found that when cleaning up, once in a while, hitting the purple sweet potatoes with soap turns it BLUE…then green. Isn’t chemistry fun?

    We probably should make a note of that on our product page…

    • valentina says

      So interesting, Oakley! I love them whatever color they turn! Though I think they’re the most gorgeous raw. Gorgeous! Thank you for sharing them with me!

  2. says

    If purple sweet potatoes are anything like purple asparagus then perhaps the culprit is heat as much as it is acid. As with many purple foods, purple asparagus turns green (or greenish) when cooked – though the flavor remains the same. Actually I shouldn’t say purple asparagus turn green, but cooking does cause a chemical reaction in the anthocyanins which reveals the green chlorophyll beneath the purple anthocyanins that was always there. GREG

    • says

      I keep trying to read through On Food and Cooking, so I can learn the science, too! It’s bedtime reading, but it puts me to sleep way too quickly! Thanks for the lesson Greg.

      Valentina, these are so festive and perfect for the holidays!

    • valentina says

      Thanks, Deb. Truthfully, I almost laughed when I opened the oven door. Fun, it is. Happy Holidays to you and yours! XOXO

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