I love making these muffins whenever I have leftover sweet potatoes of any kind. Virtually any sort of sweet potatoes will work. I’ve used spicy mashed sweet potatoes, roasted sweet potatoes, even Thanksgiving sweet potato casserole. If the sweet potatoes you’re using are already sweetened–say with brown sugar, maple syrup, or whatever–you may want to cut back a little on the sugar in the recipe. You can also use canned pumpkin instead.
The recipe below is versatile. I’ve added sweet potato, dried cranberries, and pecans this time. But you can skip the pecans and use 1 ½ cups mashed sweet potatoes plus the dried cranberries, for example. Or use dried cherries instead of cranberries. Or swap ½ cup of applesauce for either the pecans or the dried fruit if you like. I’ve also added coconut instead of nuts. The point is that you can use what you have on hand.
Given the easygoing nature of this Sweet Potato Muffin recipe, it’s on my Thanksgiving leftover list every year. We really enjoy these with spicy sausages (Conecuh, anyone?) and coffee sometime over the Thanksgiving weekend. I find it’s a very good way to celebrate not going to Target at 6 a.m. Black Friday morning.
Sweet Potato Muffins
Ingredients
- 1½ cups flour
- ¾ t. salt
- 1 t. baking soda
- 1½ t. cinnamon
- ½ t. nutmeg
- 1 cup sugar
- ½ cup vegetable oil
- 2 eggs, lightly beaten
- 1 cup cooked, mashed, sweet potato
- ½ cup dried cranberries
- ½ cup chopped pecans
Instructions
- Preheat the oven to 325°. Lightly grease a 12-muffin pan. In a mixing bowl, whisk together flour, salt, baking soda, cinnamon, and nutmeg.
- In a separate bowl mix together the sugar, oil, eggs, and vanilla. Stir into the dry ingredients. Add the mashed sweet potato, cranberries, and pecans, mixing well.
- Fill muffin cups ⅔ full. Bake 22-25 minutes. Extra muffins keep best in a closed brown paper bag on the counter for a day or two. After that the muffins can be frozen in the brown bag for a couple of weeks.
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