Monday, December 30, 2019

Sweet Potato Muffins #MuffinMonday

Wondering what to do with that leftover Sweet Potato Casserole.  How about these delicious muffins, perfect with coffee during those lazy days after the busy holidays.

These are not your typical light, fluffy, muffins.  They are dense and moist but oh so delicious.  They were a wonderful accompaniment to a baked omelet using up Christmas leftovers.

This is the last Muffin Monday of 2019 and I created these to use up some of my leftovers from Christmas.

I knew as soon as I spooned these into the muffin cups that they were not going to be a typical muffin.  I almost didn't bake them at all.  But then I thought "what the heck do I have to lose" and put them into the oven.

They rose a bit but not as much as I had hoped.  They were cooked through.  A skewer inserted into the center removed cleanly.  Oh well, I thought, I guess I won't be joining Muffin Monday this month.

Then I tasted them.  They are not light and fluffy.  They are pretty dense. They are also pretty darn tasty.  They made a great breakfast.  The flavor profile is perfect.  I'm not sure how I could get them more "muffin" like.  The sweet potato casserole I made was full of eggs, pecans and brown sugar.  So delicious.  The muffins tasted just like the casserole.  I'm not sure where I went wrong with the measurements.  I will play around with it some more but I decided to still share them today because they were so good.

Here is what the others are sharing......

Muffin Monday
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

And here is my recipe using leftover sweet potato casserole......

#muffinmonday, #muffins, #leftovers, #holidayleftovers, #sweetpotatoes, #pecans
Muffins, Leftovers
Yield: 6 muffins

Sweet Potato Muffins

Sweet Potato Muffins

These are not your typical light, fluffy, muffins. They are dense and moist but oh so delicious.
prep time: 5 Mcook time: 20 Mtotal time: 25 M



How to cook Sweet Potato Muffins

  1. Combine the flour, sugar and cinnamon in a bowl.  
  2. Whisk together the egg, oil, milk and leftover sweet potatoes.  Add to the dry ingredients and mix just until combined.
  3. Divide between 6 muffin tins that have been treated with baking spray.  
  4. Bake in a preheated 375* oven for 18-20 minutes, until a skewer inserted removes cleanly.
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Created using The Recipes Generator


  1. Totally making these, Wendy! I have leftover casserole still languishing in the refrigerator and I know my mom will LOVE THESE. Sweet potato pie is her favorite so I am sure these will be a hit. Your issue could be the large potato to flour ratio but I find sometimes that self-rising flour doesn't give enough lift, (especially if it's been in the cupboard a while) so I still add some baking powder. Regardless, great muffins!

    1. It is very much like stiff sweet potato pie filling so I think she will love them too. When I was watching them in the oven I was kicking myself for not adding more baking powder.

  2. I love that you're not afraid to try things. It sounds like a great idea for the leftovers and I like the flavor profile. My first job as a teenager was in a donut shop and they would take the old donuts and crumble/dry those to make a sweet crumb. I'm thinking the flavors in this type of crumb toasted up might be a perfect crumb topping on some roasted Brussies in case we want to take this trip even further down the road. No one would ever make a casserole just to get crumbs for vegetables but we all have leftovers to think creatively about. Thanks for the idea!

  3. I bet these are amazing split, toasted, and buttered! Sweet potatoes are always so unpredictable in baked goods (for me at least). I've had bread that I've had to bake twice as long! I think this is a great idea for repurposing the casserole!


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