Try these absolutely delicious, yet healthy Savoury Sweet Potatio Muffins by Lifestyle Chef, Izelle Hoffman.

Prep time 10min

Baking time 25-30min

Portion 8 muffins or 6 giant muffins


500g Sweet potato mash

1 cup Almond flour

1 heaped tsp Crushed garlic

2 heaped tbs Sesame seeds

1 tsp Salt

1 tsp dill

6 eggs – (4 whole eggs and 2 egg whites)

1/2 tsp bicarb of soda

1 Red salad onion diced

2g Salt

2g ground black pepper

1 tsp Olive oil

2 tbsp Balsamic vinegar

2 tbsp Honey

100g spinach wilted

100g Sun-dried tomato

Dust with paprika and use Fresh dill for garnish


Pre heat oven to 180’C

Prepare baking dish with non-stick spray

In a medium size frying pan, fry the onion in 1 tbsp of olive oil till golden,

Add the honey and balsamic vinegar and allow to caramelize, but remove from heat before the sauce goes completely sticky.

Set aside

In a mixing bowl, mix the sweet potato mash, almond flour, salt, crushed garlic, sesame seeds and dried dill

Whisk the eggs separately till fluffy before adding it to the sweet potato mixture, stir well.

Chop the sun-dried tomato and wilted spinach leaves into small pieces and mix into the sweet potato mix

Prepare your muffin pan with non-stick spray. Scoop the sweet potato mix in the muffin pan cups. Finish off by drizzling the muffins with the caramelized onion.

Bake for 10-15 minutes

Remove from the oven and garnish with fresh dill before serving and enjoy!

Izelle Hoffman Lifestyle chef

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