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.
They look good. My husband prefers sweet potato goodies over pumpkin.
Love sweet potatoes ….never thought of this! I have to try this recipe. 🙂
Pinned on my food board also 🙂
Yum! Those muffins look delicious. No leftovers to make them with, but that is easily fixed. Thanks for all the links to other recipes.
I have never heard about sweet potato muffins! Of course I imagined that they can be used in bakery but I didn`t think that muffins can include it. What kind of taste do these muffins have?
I absolutely love sweets, but I’ve never had any sweet with sweet potatoes in it. Now I’m compelled do to this post. Off the the kitchen!
Sweet potato muffins! Now you’re talking! I love sweet potatoes! I can’t believe he brought back 15 boxes, of them, though! Where could you store that many? But I am going to make these, and the only tweak I’ll give it is to add just a little of some canned crushed pineapple. Thanks for the recipe!
I love finding new ways to use all of the leftover food in creative ways. Thank you for sharing with us.
I love love sweet potatoes and incorporating this into sweet potato muffins is a great idea!! Thanks for sharing this delicious recipe 🙂
Sweet potatoes are so good for you, as are walnuts too. I’m saving this for a healthy yet satisfying dessert or breakfast. Always looking for quick and filling ideas. Hugs to you,
those look wonderful. I like adding mashed sweet potatoes to waffle and pancake batter, so good and makes them so moist.