Thanksgiving Leftover Sweet Potato Muffins
photo by May I Have That Rec


- Ready In:
- 30mins
- Ingredients:
- 5
- Yields:
-
6 muffins
- Serves:
- 6
ingredients
- 1 1⁄2 cups cooked sweet potatoes, from a casserole
- 1 (7 1/2 ounce) package cornbread mix
- 1⁄2 cup milk (or substitute 1/4 cup heavy cream)
- 1 egg
- 1⁄4 cup vegetable oil
directions
- Preheat oven to 400 degrees.
- Combine sweet potato casserole, egg, milk and cornbread mix.
- Let sit in bowl.
- Oil muffin pans and place in preheated oven for about 5 minutes.
- Remove muffin pan from oven and pour oil into batter.
- Stir in oil really well.
- Pour batter into muffin pan filling each one 1/2 of the way full.
- Bake for about 15-20 minutes.
- Enjoy.
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Reviews
-
This was a nice way to use up leftver sweet potatoes. I heated my oiled pans but other than the pan smoking and smelling bad I don't know what that is done for - will not do next time. This recipe made 12 small muffins and do watch the baking time. I pulled out too soon and they were underdone even when "testing" done. I would make sure the tops are quite firm before removing from the oven. I love the taste and my kids ate them better than the casserole at turkey day.
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This was a good start for my recipe makeover. I was trying to duplicate a sweet potato muffin recipe from a local soul food restaurant. I pretty much knew how I wanted to go about doing a copy cat, but this recipe helped me immensely. I can't really say how this recipe (as written) would taste, but mine turned out fantastic. Thanks so much Chef369522 for the help!