One thing is for sure about Thanksgiving, and that’s that it yields a lot of leftovers.
There’s a little bit of a back story as to why I chose to use sweet potatoes in my leftover recipe. A good friend of mine, Debbie, recently had a visit by her brother. Debbie’s brother, Mike, was pretty excited by all of the wonderful produce he found at our local farmers market. We have some pretty fantastic farms here in Georgia. Mike got a little carried away and one of his purchases was for 15 boxes of sweet potatoes. That’s a lot of sweet potatoes! Debbie brought us 2 bags full of sweet potatoes for Thanksgiving, and needless to say there are some leftovers. Mom and I have spent the weekend baking up all sort of sweet potato goodies. For example, the muffin recipe shared below can easily be doubled and baked into a bundt cake pan.
To make these muffins, I slightly modified my basic pumpkin bread recipe and baked the muffins in my favorite Good Cook non-stick muffin pan. So often non-stick doesn’t really mean non-stick, but this particular muffin pan truly is non-stick. I just love using it for this type of recipe!
Ingredients
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cooked and mashed sweet potato, packed (about 2 medium sweet potatoes)
1/2 cup olive oil
2 eggs
1/4 cup water
1 teaspoon pumpkin pie spice
1/2 cup walnuts, chopped
Directions
1. In a medium bowl, sift together the flour, salt, sugar and baking soda.
2. In a separate bowl, combine the mashed sweet potato, oil, eggs, water and spices.
3. Using a wire whisk, gently combine the flour mixture into the sweet potato mixture, being careful to not over work. Stir in the nuts.
4. Spoon batter into 12 muffin cups. Bake in preheated 350 degree oven for 25 to 30 minutes, or until a wooden pick inserted in center comes out clean.
I love how simple and delicious these sweet potato muffins are, and actually prefer them to the pumpkin muffins that I usually make.
Sweet Potato Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cooked and mashed sweet potato packed (about 2 medium sweet potatoes)
- 1/2 cup olive oil
- 2 eggs
- 1/4 cup water
- 1 teaspoon pumpkin pie spice
- 1/2 cup walnuts chopped
Instructions
- In a medium bowl, sift together the flour, salt, sugar and baking soda.
- In a separate bowl, combine the mashed sweet potato, oil, eggs, water and spices.
- Using a wire whisk, gently combine the flour mixture into the sweet potato mixture, being careful to not over work. Stir in the nuts.
- Spoon batter into 12 muffin cups. Bake in preheated 350 degree oven for 25 to 30 minutes, or until a wooden pick inserted in center comes out clean.
I’m going to have to give this recipe to my Mom, she will love this. I had never heard of Sweet Potato Muffins before, but they look delicious.
I have a question. There is no salt listed in the ingredients (unless I missed it — I tried to look carefully :P), but in the instructions, it says to sift salt in with flour, sugar and baking soda. I’m not sure which is correct, salt or no salt, and how much salt, if it’s needed?
Thanks! I’m looking forward to trying these!
Thanks so much for catching that, Whitney. I just added the 1/2 teaspoon salt to the ingredient list.
I love all of these left over recipe ideas!!!! I am HUGE fan of Sweet Potatoes… so this is defintiely a recipe that I would try out for myslef and my family!!! I am going to browse through the links above as well because there were several amazing looking recipes there too! Thanks so much for an amazing blog to visit !!!
These sound awesome! I might be making them today. I just cooked up a bunch of sweet potatoes and will have to make sure to try these. Thank you for sharing.
I love sweet potato pie so I’m sure I’ll like these, thanks!
Great recipe, I don’t think I’ve ever had sweet potato muffins, they look delicious. Thank you for sharing this recipe.
I love muffin recipes. I will have to try this one. I have never incorporated sweet potatos into any muffins but it sounds like it would go nicely. Thank for the recipe.
what an ingenious way to use the leftover sweet potatoes in your pantry from thanksgiving or christmas! I’ve never used sweet potatoes in a sweet recipe, excited to try it!