You Can Add This Vegetable to Basically Any Baked Good

updated May 1, 2019
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(Image credit: Samantha Seneviratne)

If you’re looking to incorporate more veggies into your diet, you may be focusing on how you can add them to dinner. But if you’ve got a sweet tooth, may I suggest working them into dessert, too?

I know this isn’t a new concept. Our uber-popular double chocolate zucchini bread packs in the nutrients, but tastes just like a decadent chocolate loaf cake. We’ve stuffed grated beets into chocolate beet cupcakes, and of course eaten our fair share of classic carrot cake. But a few weekends ago, I baked a batch of cinnamon rolls that featured an ingredient that totally took me my surprise: mashed sweet potato. Since then, I’ve realized how versatile the veggie can be.

Why Sweet Potatoes Should Be a Staple in Your Fall Baked Goods

The naturally sweet, super-creamy ingredient can go way beyond sweet potato pie. When peeled, cooked, and mashed, sweet potatoes are a delicious way to pack in nutrients (think: beta carotene, potassium, fiber, and vitamins A and C) to a number of fall treats. Plus, they add moisture and a nice orangey hue. Add it in place of pumpkin purée in any pumpkin recipe, use it as a healthy swap to replace some of the fat (such as butter or oil) in a recipe, or try one of our tasty suggestions below.

How to make mashed sweet potatoes: Roast a medium-sized (roughly 9-ounce) sweet potato in a 400°F oven until completely soft, 40 to 50 minutes. Strip off the skin and mash. Yields one cup.


  • Sweet Potato Cinnamon Buns: The addition of mashed sweet potato makes these buns moist and fluffy. Plus, they’ll look gorgeous on any fall brunch spread.
  • Sweet Potato Pancakes: These will be your new go-to pancakes all season long, thanks to warm spices, brown sugar, and, of course, sweet potato. If you want a super-quick weeknight pancake, try these two-ingredient ones made with just mashed sweet potato and eggs.
  • Sweet Potato Biscuits and Maple Butter: These pretty light orange biscuits are a tasty, fall-inspired alternative to classic buttermilk. Plus, you likely have everything you need to make them.
  • Morning Glory Sweet Potato Muffins: You can thank shredded sweet potato and grated apple for making these muffins so tasty and moist. They’ll hold up all week, so they’re great for meal prep.
(Image credit: Kelli Foster)

Bread Basket

  • Savory Sweet Potato & Parmesan Muffins: We’ve nicknamed these Monday Night Muffins because they deserve a weekly spot at your dinner (yes, dinner!) table. Sweet potato, Parmesan, and fresh herbs make them decidedly savory, and a delicious accompaniment to any fall meal.
  • No-Knead Sweet Potato Dinner Rolls: These beauties are soft, airy, and nearly foolproof — and just slightly sweet from the addition of sweet potato. Eat leftovers for breakfast with salted butter and honey.
(Image credit: Lauren Volo)


How else do you incorporate sweet potatoes into your baked goods?