One thing is for sure about Thanksgiving, and that’s that it yields a lot of leftovers. In celebration of Thanksgiving, I am participating in a fun Good Cook campaign featuring 101 Thanksgiving Leftover Recipes by Good Cook Kitchen Experts. My Sweet Potato Muffins would be #66 on that list of 101 delicious recipes featuring Thanksgiving 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!
Sweet Potato Muffins
To make these you need:
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
1/4 cup water
1 teaspoon pumpkin pie spice
1/2 cup walnuts, chopped
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.
Want to see more amazing dishes from great bloggers like me? Check out Good Cook’s list of 101 amazing Thanksgiving leftover recipes now!
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Sweet Potato Muffins
- 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
- 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.
disclosure: I am a Good Cook Kitchen Expert and received Good Cook Bakeware to share my recipe with you.